This power bowl is super easy to make and endlessly flexible—perfect for mixing and matching whatever veggies and greens you have on hand. Adding quinoa gives it a satisfying, protein-rich base. We love using Yeshi dressing on our TUCG bowls at lunch! This one-bowl meal is nutritious, colourful, and absolutely delicious.
Ingredients:
- 4-6 small falafel balls
- 1 cup of chickpeas or butter beans rinsed
- 1 cup of kale or any green chopped
- 1 cup of roasted squash
- 1 cup of roasted cauliflower
- 1 roasted beet
- 1 lemon sliced
- ½ cup dry quinoa (makes about 1.5 cups cooked)
- 1 handful of Microgreens or sprouts
- Lemon wedge
- Yeshi dressing
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1/2 tsp galic powder
- 1/2 tsp cumin
- Salt and pepper
Instructions:
- Preheat the oven to 400°F
-
Rinse ½ cup of dry quinoa under cold water. In a small pot, combine rinsed quinoa with one cup of water or vegetable broth. Bring to a boil, then reduce on low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork and set aside.
- Toss squash, cauliflower and beet with 1 tablespoon of olive oil, and all your spices. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- While the veggies roast massage your kale with remaining 1 tablespoon of olive oil and a pinch of salt until softened and bright green.
- Heat the falafel balls in the oven during the last 5 minutes of roasting or pan fry until crisp (see our falafel recipe here).
- Start with the base of cooked quinoa in your bowl, top with massaged kale, roasted veggies, chickpeas or butter beans, falafel balls and micro greens.
- Drizzle with Yeshi dressing, and squeeze with a fresh wedge of lemon!
Tip: This is a very filling protein dense meal that is wonderful for meal prep!
