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Plant Power Bowl

The beauty of bowls is that they can be easily tossed together without a recipe. But every now and then, you create a combo that’s worth repeating again and again. This satisfying power meal has it all: plant-based protein, anti-inflammatory spices, gut-healing ingredients, brain-boosting nourishment, and a creamy ginger tahini dressing.

INGREDIENTS

Makes 2 bowls

½ cup uncooked quinoa
½ cup vegetable broth
½ cup water
½ teaspoon turmeric
1 tablespoon olive oil
1 cup edamame, cooked and shelled
1 zucchini*, sliced (or 1 cup mushrooms, sliced)
4 cups mixed greens (any combination of spinach, kale, arugula, romaine, etc.)
½ cup radish, sliced (Use any type. Purple daikon pictured here.)
1 cup cabbage, thinly sliced
½-1 avocado, sliced
2 tablespoons hemp seeds
microgreens to garnish

*Variation: Instead of sautéing the zucchini, spiralize it and add the raw noodles to the bowl.

Time-saving tips: Make the dressing and the quinoa in advance to create these salad bowls in a flash. Double the quinoa (1 cup) to use for other dishes throughout the week.

The beauty of bowls is that they can be easily tossed together without a recipe. But every now and then, you create a combo that’s worth repeating again and again. This satisfying power meal has it all: plant-based protein, anti-inflammatory spices, gut-healing ingredients, brain-boosting nourishment, and a creamy ginger tahini dressing.

INGREDIENTS

Makes 2 bowls

½ cup uncooked quinoa
½ cup vegetable broth
½ cup water
½ teaspoon turmeric
1 tablespoon olive oil
1 cup edamame, cooked and shelled
1 zucchini*, sliced (or 1 cup mushrooms, sliced)
4 cups mixed greens (any combination of spinach, kale, arugula, romaine, etc.)
½ cup radish, sliced (Use any type. Purple daikon pictured here.)
1 cup cabbage, thinly sliced
½-1 avocado, sliced
2 tablespoons hemp seeds
microgreens to garnish

*Variation: Instead of sautéing the zucchini, spiralize it and add the raw noodles to the bowl.

Time-saving tips: Make the dressing and the quinoa in advance to create these salad bowls in a flash. Double the quinoa (1 cup) to use for other dishes throughout the week.

METHOD

Add the quinoa, water, broth, and turmeric to a medium-sized pot. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes or until all the liquid is absorbed. Allow the quinoa to sit for 5 minutes. Remove the lid, fluff with a fork, and season with salt to taste. Set aside.

For the dressing: add all the ingredients into a bowl and whisk until well-combined. Thin to desired consistency with an additional tablespoon of water if necessary.

In a medium-sized pan, heat one tablespoon of olive oil and sautée the zucchini (or mushrooms) for approximately 5 minutes or until cooked through. Remove from the pan. If the quinoa has been refrigerated, toss it into the pan and heat until slightly warm.

Divide the greens into two individual bowls. Place half of the quinoa, zucchini, edamame, radish, cabbage, and avocado into each bowl. Top with micro greens and hemp seeds, drizzle with the creamy ginger tahini dressing, and dig in!

Store any remaining bowl ingredients in the refrigerator for up to 3 days.

 

Creamy Ginger Tahini Dressing

¼ cup tahini
½-inch piece of fresh ginger, peeled and minced
1 tablespoon tamari
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1 tablespoon maple syrup
pinch of crushed red pepper flakes
sea salt to taste
1 tablespoon water