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Week 2: Nourish Bowl
Serves 4
What you need:
1 cup uncooked quinoa
1-2 cups hearty brassica veggies: Brussels Sprouts, Broccoli, Cauliflower, etc.
1 can of garbanzo beans (drained and rinsed)
1 bunch of spinach (roughly chopped)
Dressing:
1/4 cup Tahini
2 TBSP rice vinegar (can sub apple cider vinegar)
2 tsp white miso
2 tsp soy sauce
1 TBSP maple syrup
pinch of crushed red pepper flakes
1/4 cup water
-Preheat oven to 450.
-Cook the quinoa according to package directions. Set aside.
-Chop the sweet potatoes into 1/4" cubes and chop your other veggies into bite sized pieces.
-Add your veggies and chickpeas to a bowl and toss with oil to evenly coat.
-Spread the veggies on a baking sheet and cook for 25 minutes until sweet potatoes are tender.
-While your veggies are roasting add 1 TBSP of olive oil to a small bowl, add a bit of salt and toss your spinach leaves.
-Add your dressing ingredients to a small bowl and whisk together until fully combined.
Plate up:
Add your quinoa to the base of the bowl. Layer up with roasted veggies, kale, and drizzle with the dressing before serving.
Add your quinoa to the base of the bowl. Layer up with roasted veggies, kale, and drizzle with the dressing before serving.
Enjoy!
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