Pink Quinoa Nourish Bowl
Ingredients
- 1 large sweet potato
- 1 teaspoon olive oil (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1 cup white quinoa
- 2 teaspoons lemon zest
- 1 tablespoon finely grated beet
- 1 bunch lacinato kale
- 1 teaspoon olive oil (for kale)
- juice of 1 lemon (for kale)
- 1 bunch broccolini
- 1 cup heirloom cherry tomatoes
- 1 cup shelled edamame
- sliced almonds
- fresh parsley
Lemon beet tahini
- 1/2 small red beet (raw)
- 2 tablespoons tahini
- 1 lemon, juiced
- 2 garlic cloves
- 1 teaspoon fresh ginger
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Cook the white quinoa according to package instructions.
Spread the sweet potato cubes on a parchment-lined baking sheet and toss with seasonings. Roast at 400°F for 25 minutes, until golden.
Once the quinoa is cooked, stir in the grated beet and lemon zest and add salt and pepper to taste.
Add all ingredients for the Lemon Beet Tahini sauce to a high-speed blender and puree until smooth and creamy. Adjust lemon and maple syrup to taste.
Steam the broccolini and shelled edamame until tender.
Massage the kale with olive oil and lemon juice for 15-30 seconds until tender.
Add the massaged kale to serving bowls and top with quinoa, sweet potatoes, edamame, tomatoes, and broccolini. Drizzle with tahini sauce and garnish with sliced almonds and fresh parsley.
