Pink Quinoa Nourish Bowl
Ingredients
- 1 large sweet potato, cubed
- 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 lacinto kale, chopped
- 1 teaspoon extra virgin olive oil
- Juice of 1 lemon
- 1 bunch broccolini
- 1 cup heirloom cherry tomatoes
- 1 cup shelled edamame
- Sliced almonds
- Fresh parsley
Tahini sauce
- 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 and pepper
Preparation
Spread sweet potato cubes on a parchment lined baking sheet and toss with seasonings. Roast at 400 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.
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.
