Superfoods Bowl (v) (gf) Recipe

Preparation Instructions

1. 1

   Cook the Quinoa

   Rinse the tricolor quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2. 2

   Roast the Sweet Potato

   Preheat the oven to 425°F (220°C). Peel and dice the sweet potato into cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

3. 3

   Prepare the Jalapeño and Avocado

   Slice the jalapeño into thin rings, removing seeds if desired for less heat. Cut the avocado in half, remove the pit, and slice into wedges.

4. 4

   Make the Lemon-Tahini Sauce

   In a small bowl, whisk together 2 tablespoons of tahini, the juice of 1 lemon, 1 tablespoon of water, and salt to taste until smooth. Adjust the consistency with more water if necessary.

5. 5

   Assemble the Bowl

   In a serving bowl, layer the cooked quinoa, roasted sweet potato, sliced avocado, jalapeño rings, and radish sprouts. Drizzle the lemon-tahini sauce over the top and enjoy!