This vibrant bowl combines the most powerful liver-supporting foods in one delicious meal, providing your body with essential nutrients to optimize natural detoxification pathways.
Serves 2
Ingredients:
For the bowl:
- 1 cup cooked quinoa
- 2 cups mixed leafy greens (arugula, spinach, kale)
- 1 small beet, peeled and grated
- 1 cup broccoli florets, lightly steamed
- 1 cup purple cabbage, thinly sliced
- 1 carrot, grated or spiralized
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup raw pumpkin seeds
- 1 avocado, sliced
- 2 tablespoons raw apple cider vinegar (for massaging kale if using)
For the lemon-turmeric dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1 small garlic clove, minced
- 1 teaspoon date paste
- Pinch of black pepper
- Pinch of sea salt
Instructions:
- Rinse 1/2 cup dry quinoa and cook according to package instructions. Set aside to cool.
- If using kale, remove stems, chop leaves, and massage with a splash of apple cider vinegar for 2-3 minutes until softened. Steam broccoli florets lightly for 3-4 minutes until bright green but still crisp.
- To make the dressing, whisk together all dressing ingredients in a small bowl.
- To assemble, divide the quinoa between two bowls. Arrange the leafy greens, beet, broccoli, cabbage, carrot, herbs, and avocado in sections over the quinoa. Sprinkle with pumpkin seeds.
- Drizzle the lemon-turmeric dressing over the bowls just before serving.
Nutritional Breakdown per serving:
- Calories: 485 kcal
- Protein: 12g
-
Total Fat: 32g
- Saturated Fat: 4.5g
- Monounsaturated Fat: 19g
- Polyunsaturated Fat: 6.5g
-
Total Carbohydrates: 42g
- Dietary Fiber: 13g
- Total Sugars: 8g
Micronutrients (% daily value):
- Vitamin A: 169% DV
- Vitamin C: 94% DV
- Vitamin E: 41% DV
- Vitamin K: 204% DV
- Folate: 44% DV
- Magnesium: 37% DV
- Iron: 23% DV
- Calcium: 12% DV
- Zinc: 25% DV
- Manganese: 70% DV
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