This bowl is ideal for post-holiday detox meals or vibrant meal prep during the winter months.
Bowl:
2 med Sweet potatoes, peeled and cubed
1 Red bell pepper, sliced
1 cup Cherry tomatoes, halved
1 cup Edamame (shelled)
1 cup Cooked quinoa
1 Avocado, ripe, sliced
1 cup Red cabbage, shredded
½ cup Fresh sprouts (such as alfalfa, broccoli or bean sprouts)
1 Lime, cut into wedges
1 tbs Olive oil
Salt & pepper to taste
Dressing:
3 tbs Tahini
2 tbs Lime juice (about 1 lime)
1 tsp Maple syrup (optional)
1 Garlic clove, finely grated
2–3 tbs Warm water, to thin
Salt to taste
1 Heat oven to 400°F. Toss sweet potatoes and red bell pepper in olive oil, salt and pepper. Spread on a baking sheet and roast 25 to 30 minutes, flipping halfway through.
2 Cook quinoa according to package directions. Fluff and set aside.
3 Prepare dressing: In a bowl, whisk together tahini, lime juice, maple syrup (if using), garlic, salt and enough warm water to reach a smooth, drizzleable consistency.
4 Assemble: Start with a base of quinoa. Add roasted sweet potatoes and red pepper, cherry tomatoes, edamame, shredded red cabbage, avocado and a small handful of fresh sprouts.
5 Drizzle with dressing and top with a fresh squeeze of lime.
Serves 4 | Time to Table 40 mins