Nourishing Bowl Recipe
choice of grilled salmon filet, slow-roasted harissa chicken, or roasted sweet potatoes with quinoa, lemon olive oil, avocado, sweet potato, cucumber, hummus
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Ingredients
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Protein Options
Base Ingredients
Dressings and Toppings
Method
Protein Preparation
- 1
- 2
Harissa Chicken
For harissa chicken, marinate the chicken thighs in harissa paste, salt, and pepper for at least 30 minutes. Preheat the oven to 375°F (190°C) and bake the chicken for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- 3
Roasted Sweet Potatoes
To roast sweet potatoes, preheat the oven to 400°F (200°C). Peel and dice the sweet potato into cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
Quinoa Preparation
- 4
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Assembly
- 5
Assemble the Bowl
In a serving bowl, start with a base of quinoa. Top with your choice of protein (grilled salmon, harissa chicken, or roasted sweet potatoes). Add diced avocado, sliced cucumber, and a generous dollop of hummus on top. Drizzle with olive oil and lemon juice for added flavor.
