If you’re wanting to jump on that #meatlessmonday train, but don’t know where to board… let me be your Conductor!
I’ve got the perfect, light lunch or dinner idea. It’s hearty, nourishing, but most of all easy to make, which to me, is so important especially now that school is back in session.
I got the idea for this from one of my fave plant-based, Cali spots. Cafe Gratitude has the most innovative dishes and quinoa bowls always topped the list for me.
I used to hit this spot frequently when we lived in Marina Del Rey, but we left there 7 years ago for “The Valley,” so like, in order to like, get my fix… I was left having to recreate this dish, like, on my own. (And despite the valley’s rep, no one really says “LIKE” all that much, so I’ll drop it now. 😉 )
All you need is a sheet pan and a pot to whip up this bliss bowl.
To get started just cook one cup of quinoa according to instructions.
The way to infuse immediate flavor into quinoa is to first, rinse it off under cold water until the water runs clear to get off saponins, which is what gives it a bitter flavor.
Next, try cooking it in broth. Vegetable broth will be your jam if you’re keeping it vegan, but if chicken broth is more your flavor, use that. Of course, you can always use water, so don’t sweat it if you don’t have broth.
By the way, quinoa is a great food to meal-prep on a Sunday and use throughout the week. I throw it in salads, or use it as a side dish to a fish meal. It’s a great source of protein and fiber. Just store in an air-tight container to maximize freshness and flavor.
Once your quinoa is cooked, set it aside.
Now, grab a sheet pan and place two cups of broccoli, cauliflower and sweet potatoes on the pan, drizzle with olive oil, salt, pepper, and a little garlic powder… really any seasoning you like… toss it all together and pop it in the oven 425 degrees 15 to 30 minutes depending on how cooked you like your veggies. If you have an air fryer it’ll cook in less time, 370 degrees 8-12 minutes.
Then to plate it, you just grab a bowl… I like to add arugula to the bottom just to infuse a little more nutrients. Section off your quinoa and veggies and top with a tahini dressing,
Tahini is just ground sesame seeds. If you don’t have that, try peanut butter, almond butter, or cashew butter. Trader Joe’s carries all of these at good prices.
I also like to add a few chopped almonds to the center. Once you mix this all up, those almonds will give you the most amazing flavor and crunch. Highly recommend.
And… that… is … it!
Hope you enjoy this protein, fiber-filled dish that is loaded with nutrients and will have you ON-TREND! #meatlessmonday
Veggie Quinoa Bowl Ingredients:
- 1 cup dried quinoa
- 2 cups broccoli
- 2 cups cauliflower
- 2 cups sweet potatoes (chopped)
- 2 tbsp chopped almonds (garnish)
- 1 cup arugula (optional)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Dash of pepper
- Dash of cayenne (optional)
Tahini Dressing Ingredients:
- 2 tbsp tahini
- The juice of 1/2 to 1 whole lemon
- 1/4 tsp salt
- Dash of cayenne
- Splash of water (to thin out)
Directions:
- Rinse 1 cup of quinoa under cold water until water runs clear, cook quinoa according to instructions, either in water or broth, set aside.
- Place 2 cups of broccoli, 2 cups of cauliflower and 2 cups of sweet potatoes (cubed) onto sheet pan then toss with olive oil and seasoning, cook 425 degrees for 15-30 minutes. If you have an air fryer, cook 370 degrees 8-12 minutes. If air fryer is on the smaller side, cook veggies separately.
- Combine veggies and quinoa with 1 cup of greens (optional), top with chopped nuts and tahini dressing or dressing of choice.
