Power Green Quinoa Bowl

For the past few years, my husband has developed an aversion to fat and in the last months, fat has been banned from our kitchen. We are on a low-cholesterol diet and I had to explore new food horizons.

That is where Quinoa Bowls came into the picture. They are everywhere. Everyone has their recipes, everyone has their favorites. I tried a lot of them but every time the conclusion was the same. I am missing something. A flavor is not here, it is a little bit dry, and it is not balanced.

The bowls were good but never perfect for our taste.
And so I decided to make my own. This bowl is my perfect balance between healthiness and flavors.

Preparation & Cooking time: 90 minutes

Ingredients

  • 10 to 15 Brussel Sprouts trimmed and halved
  • 1 Cup of Dry Quinoa
  • 1 Sweet Potato
  • 1 Cup of Broccoli Sprouts
  • 1 Cup of Baby Kale
  • 1 Avocado
  • 1 Jalapeno
  • 1 Cup of Crumbled Feta
  • Pure and Unfiltered Honey
  • Brightland Awake Extra Virgin Olive Oil
  • Tahini Sauce
  • 1 Teaspoon of Sumac
  • 1 Tablespoon of Sunflower Seed
  • 2 Slices of Lime
  • Citrus Salt
  • White Peppercorn
  • Whole Wheat Bread

The recipe

1. Preheat the oven a 425°F

2. In a small bowl, mix 2 teaspoons of honey with 5 tablespoons of EVOO. Add Salt, Sumac, and Pepper…

Tip: You can season it per your personal preference – Add Chili Flakes for a more spicy bowl

3. Clean your Quinoa with water. Pour in a pot and add water. Bring to Boil and reduce to simmer. Let it cook for 17 minutes.

Tip: I use 1 1/3 cups of water for 1 cup of Quinoa – It helps keep the quinoa fluff and not dry

4. Prepare the Veggies.

Clean and cut in halves your Brussel Sprouts. Peel your Sweet Potatoes and cut into cubes

5. Arrange your veggies on a baking sheet. With a cooking brush, season your veggies with your honey & EVOO mix

6. Cook for 30 minutes in the oven

7. Remove from the oven and let it cool

8. Assemble your bowl.

Start with the quinoa in the middle of your bowl. Around the quinoa place the broccoli sprouts, baby kale, sliced avocado, and toasted bread.

Sprinkle crumbled feta and sunflower seeds on top of the bowl.

Drizzle your favorite dressing.

Tip: here we used a lime-tahini dressing but you can let your imagination work!

9. Enjoy

Did you try this recipe? Let us know what you thought!

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