Power Bowl W/ Quinoa Recipe
Avocado Crema, Tomato, Broccolini, Sweet Potato, and Lemon Vinaigrette
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Ingredients
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Grain & Base
Roasted Vegetables
Avocado Crema
Lemon Vinaigrette
Finishing & Garnish
Method
Grain & Base
- 1
Cook quinoa
Rinse 1 cup quinoa in a fine mesh sieve under cold water until water runs clear. In a medium saucepan combine rinsed quinoa, 2 cups water, 1 tsp kosher salt, and 1 tbs olive oil. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.
Roasted Vegetables
- 2
Roast sweet potatoes and broccolini
Preheat oven to 425°F (220°C). On a large baking sheet toss 2 cups cubed sweet potato and 2 cups trimmed broccolini with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp black pepper, and 1 tsp kosher salt until evenly coated. Spread into a single layer (use two sheets if crowded). Roast for 20 minutes, stirring or flipping once at 10 minutes, until sweet potatoes are tender and edges are golden and broccolini is tender-crisp. In the last 6–8 minutes of roasting, add 1 cup halved cherry tomatoes to the sheet so they blister lightly but keep shape.
Avocado Crema
- 3
Make crema
In a small blender or food processor combine 1 ripe avocado, 1 tbs plain Greek yogurt, 1 tbs lime juice, 1 minced garlic clove, 1 tsp salt, and 1/4 tsp black pepper. Blend until smooth, adding up to 2 tbs water to reach a pourable, creamy consistency. Taste and adjust seasoning or lime as needed. Transfer to a bowl and refrigerate until ready to use.
Lemon Vinaigrette
- 4
Make dressing
In a jar or small bowl whisk together 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp Dijon, 1 tsp honey or maple syrup, 1 tbs finely minced shallot, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or salt. Keep at room temperature.
Assembly & Finishing
- 5
Assemble bowls
Divide 4 cups cooked quinoa among 4 bowls (about 1 cup cooked quinoa per serving). Add 1/2 cup roasted sweet potatoes, 1/2 cup roasted broccolini, and a few roasted cherry tomato halves to each bowl. Add 1/2 cup fresh mixed greens or spinach and sliced or diced ripe tomato.
- 6
Dress and top
Drizzle about 1 tablespoon lemon vinaigrette over each bowl (adjust to taste). Spoon 2 tablespoons avocado crema over the center of each bowl. Sprinkle 1/2 tablespoon toasted pumpkin seeds or sliced almonds, a pinch of lemon zest, and a pinch of red pepper flakes if using. Finish with an extra crack of black pepper and a small squeeze of lemon if desired.
- 7
Serve
Serve immediately while roasted vegetables are warm, or refrigerate components separately for up to 2 days and assemble before serving. Toss gently when serving so dressing and crema coat ingredients.