Good For Your Soul Power Bowl* Recipe

Prepare grains ahead

If not already cooked, rinse 1 cup quinoa and cook with 2 cups water (bring to boil, simmer 15 minutes, rest 5). Cook 1 cup farro according to package (about 20–30 minutes) or substitute with brown rice. Cool slightly before assembling.

Roast the sweet potato: Preheat oven to 425°F (220°C). Toss cubed sweet potato with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast 20–25 minutes, turning once, until tender and caramelized.

Steam broccoli: Bring a small pot of water to boil, add broccoli florets, cover and steam 3–4 minutes until bright green and tender-crisp. Drain and set aside.

Prep raw veggies: Wash and spin-dry the spinach and kale. Remove tough kale stems and massage kale with a tiny drizzle of olive oil and a pinch of salt for 30 seconds to soften. Grate carrot, slice cucumber, halve cherry tomatoes, and slice avocado just before serving to avoid browning.

Roast chickpeas: Preheat oven to 400°F (200°C) (can be same time as sweet potato if spacing allows). Pat chickpeas dry, toss with 1 tbsp olive oil, smoked paprika, ground cumin, ½ tsp salt and 1/4 tsp black pepper. Spread on a baking sheet and roast 20–25 minutes until golden and slightly crisp, shaking pan halfway through.

Toast almonds: In a dry skillet over medium heat, toast sliced almonds until fragrant and lightly browned, about 3–4 minutes, stirring often. Remove from heat and cool.

Prepare avocado and hemp seeds: Slice avocado and set aside. Measure hemp seeds and optional feta for topping.

Make the tahini-lemon dressing: In a small bowl or jar whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp tahini, 1 tsp maple syrup, minced garlic, 2 tbsp water, 1 tsp salt and 1/2 tsp black pepper. Adjust thickness with additional water (1 tsp at a time) to reach a pourable consistency. Taste and adjust lemon, salt or maple as needed.

Assemble bowls: Divide cooked quinoa and farro between 4 bowls (about 3/4 cup quinoa and 1/4 cup farro per bowl). Arrange baby spinach, massaged kale, roasted sweet potato, steamed broccoli, grated carrot, cucumber slices and halved cherry tomatoes in sections around the grains.

Top each bowl with 1/4 cup roasted chickpeas, sliced avocado (about 1/4 of the avocado per bowl), 3/4 tbsp toasted almonds, 1/2 tbsp hemp seeds and a sprinkle of crumbled feta if using.

Drizzle 2–3 tbsp of the tahini-lemon dressing over each bowl or serve dressing on the side. Finish with a pinch of flaky sea salt and a grind of black pepper if desired.