Makes 1 generous serving or 2 smaller portions.
Ingredients:
- 1 cup cooked quinoa
- 1 small roasted sweet potato, cubed
- 2 cups massaged kale
- 1/2 avocado, sliced
- 1/4 cup pomegranate seeds
- 2 tablespoons pumpkin seeds
- 1 tablespoon hemp seeds
- Handful of microgreens
Golden Tahini Dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 1/2 teaspoon ginger, grated
- 1 small garlic clove, minced
- Water to thin
- Pinch of black pepper
- Sea salt to taste
Instructions:
- Cook quinoa according to package instructions and let cool slightly
- Massage kale with a tiny bit of olive oil and pinch of salt until softened
- Cube and roast sweet potato with a drizzle of olive oil at 400°F for 20-25 minutes
- Whisk together all dressing ingredients, adding water gradually until you reach desired consistency
- Assemble your bowl: Start with quinoa as your base, arrange sweet potato and kale
- Top with sliced avocado, pomegranate seeds, pumpkin seeds, and hemp seeds
- Drizzle with golden tahini dressing
- Finish with a handful of microgreens
Optional: Add a spoonful of sauerkraut for extra gut-healing benefits
Nutritional breakdown (per serving, if eaten as one meal):
Macronutrients:
- Calories: 680
- Protein: 22g
- Carbohydrates: 75g
- Fiber: 15g
- Sugar: 12g (all from natural sources)
- Fat: 38g
- Saturated: 4g
- Monounsaturated: 20g
- Polyunsaturated: 14g
Micronutrients (% Daily Value):
- Vitamin A: 280% DV
- Vitamin C: 140% DV
- Vitamin E: 75% DV
- Vitamin K: 460% DV
- Folate: 40% DV
- Iron: 35% DV
- Magnesium: 45% DV
- Zinc: 25% DV
- Manganese: 90% DV
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