Grain Bowl Recipe
Avocado/Sweet Potato/Kale/Almond/Cauliflower/Radish/House Pickled Peppers/Sumac Tahini Dressing
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Ingredients
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Base
Vegetables
Toppings
Dressing
Method
Prepare the Quinoa
- 1
Rinse and Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare the Vegetables
- 2
Roast Sweet Potato and Cauliflower
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes. Cut the cauliflower into florets. Toss both vegetables in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- 3
- 4
Prepare Radishes
Thinly slice 4 medium radishes and set aside for assembly.
Make the Dressing
- 5
Combine Dressing Ingredients
In a bowl, whisk together 1 cup tahini, 2 tablespoons lemon juice, 1 teaspoon sumac, 1 minced garlic clove, and 2 tablespoons water. Adjust with salt to taste, adding more water for desired consistency.
Assemble the Grain Bowl
- 6
Layer Ingredients
In a bowl, start with a base of quinoa, then add roasted sweet potatoes, sautéed kale, roasted cauliflower, sliced radishes, house pickled peppers, and diced avocado. Top with a handful of almonds.
- 7