Nourishment Made Right Recipe

Cook quinoa ahead

If not using pre-cooked quinoa, rinse 1 cup dry quinoa under cold water, combine with 2 cups water in a saucepan, bring to a boil, reduce to a simmer, cover and cook 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork to yield about 2 cups cooked.

Spread the mixed baby greens evenly between two bowls (about 1.5 cups per bowl). Divide the cooked quinoa between the bowls, placing it beside the greens (about 1 cup cooked quinoa per bowl).

Prepare the protein: if using chicken, trim and pat dry. If using tofu, press for 15–30 minutes and slice into 3/4-inch slabs.

In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 3 teaspoons kosher salt, and 1 teaspoon black pepper. Rub the mixture over the chicken or tofu, coating evenly. Let sit 10 minutes while preparing other components.

Cook the protein: heat a nonstick skillet over medium-high heat. For chicken, cook 5–6 minutes per side until internal temperature reaches 165°F (74°C); for tofu, cook 4–5 minutes per side until golden and slightly crisp. Remove from heat and let rest 3 minutes, then slice or cube as desired. Divide between the two bowls (about 6 oz protein per bowl).

Roast the sweet potato: Preheat oven to 425°F (220°C). Toss 1 cup peeled and diced sweet potato with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast 20–25 minutes, turning once, until tender and lightly caramelized. Let cool slightly.

Prepare fresh vegetables: halve cherry tomatoes, dice cucumber, shred carrots, and dice avocado. Arrange the tomatoes, cucumber, shredded carrots, roasted sweet potato, and avocado in separate sections atop the quinoa and greens so each bowl has a balanced mix (about 1/2 cup tomatoes, 1/2 cup cucumber, 1/2 cup carrots, 1/2 cup sweet potato, 1/2 cup avocado per bowl).

Sprinkle 1 tablespoon toasted pumpkin seeds over each bowl (2 tablespoons total).

Make the dressing: Whisk together 3 tablespoons olive oil, 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper in a small jar. Taste and adjust seasoning. Shake or whisk until emulsified.

Drizzle about half the dressing over the two bowls (approx. 1/2–3/4 tablespoon per bowl), reserving the remainder for guests to add more if desired.

Finish: Top each bowl with half the cooked protein. Sprinkle chopped parsley evenly over both bowls and add a pinch (about 1/8–1/4 tsp) red pepper flakes if using.

Serve immediately while protein and roasted sweet potato are warm. Leftovers: store components separately in the refrigerator up to 3 days; toss with dressing just before serving.