Pink Quinoa Nourish Bowl
Ingredients
- 1 large sweet potato, cubed, drizzled with 1 tsp EVOO if desired
- 1/2 tsp each - salt, pepper, garlic powder, parsley
- 1 C white quinoa cooked according to package
- 2 tsp lemon zest
- 1 TBP finely grated beet
- 1 bunch lacinto kale, chopped, drizzled w/ 1 tsp EVOO + juice of 1 lemon
- 1 bunch broccolini, steamed
- 1 C heirloom cherry tomatoes
- 1 C shelled edamame, steamed
- sliced almonds
- fresh parsley
Tahini sauce
- 1/2 small red beet (raw)
- 2 TBSP tahini
- 1 lemon, juiced
- 2 garlic cloves
- 1 tsp fresh ginger
- 1 TBSP maple syrup
- 1/2 tsp salt and pepper
Preparation
Cook 1 cup white quinoa according to package instructions.
Spread sweet potato cubes on a parchment-lined baking sheet and toss with seasonings. Roast at 400 degrees for 25 minutes, until golden.
When quinoa is done cooking, stir in grated beet and lemon zest and add salt and pepper if desired, to taste.
Add all ingredients for tahini sauce to a high-speed blender. Puree until super smooth and creamy. Adjust lemon and maple for desired taste.
Steam 1 bunch broccolini and 1 cup shelled edamame until tender.
Massage kale for 15-30 seconds until tender. Add to serving bowls. Top with quinoa, sweet potatoes, edamame, tomatoes, and broccolini. Drizzle with tahini sauce and garnish with sliced almonds and fresh parsley.
