Superfood Bowl with Sweet Potatoes & Ginger Almond Sauce

Ingredients
1 sweet potato
1/2 c. red quinoa
1 lemon
1 oz. fresh ginger
3 tbsp. almond butter
1 tbsp. chile garlic sauce
1 grapefruit
4 oz. baby spinach or other green
1/4 c. walnuts
2 tbsp. hemp seeds, flax seeds, or pepitas
2 tbsp. blueberries

Directions
Preheat the oven to 425 degrees. Cut the sweet potato into 1-inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp. of vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp. ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 tbsp. water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce.

Serves 2.

Calories = 640

Quinoa Tabouli with Roasted Vegetables & Tzatziki Sauce

Ingredients

1 can chickpeas

2 tsp. sumac

4 radishes

4 oz. green beans or broccoli

4 oz. cherry tomatoes

1/4 oz. fresh parsley or other herb

1 scallion

1 cucumber

2 garlic cloves

1 lemon

6 oz. cooked quinoa

1/4 c. vegan mayo

2 tsp. dried dill

Directions

Preheat the oven to 425 degrees. Drain, rinse, and pat the chickpeas dry with paper towels. Add to baking sheet and toss with sumac, 1 tbsp. olive oil, and a pinch of salt and pepper. Roast the chickpeas until crispy, about 18 to 20 minutes.

Quarter the radishes. Add the radishes and green beans to a new baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Roast until the vegetables are lightly browned, about 12 to 15 minutes. 

Quarter the cherry tomatoes. Roughly chop the parsley leaves. Thinly slice the scallion. Small dice just half the cucumber, and with the large side of a box grater, grate the remaining half. Peel and mince the garlic. Halve the lemon. 

In a large bowl, combine the cherry tomatoes, parsley, scallion, the diced cucumber, half the minced garlic, half the lemon juice, quinoa, 2 tsp. olive oil, and a pinch of salt and pepper. 

In a medium bowl, combine the grated cucumber, remaining minced garlic, remaining lemon juice, vegan mayo, dill, and a pinch of salt and pepper. Mix the tzatziki sauce well. 

Divide the quinoa tabouli between bowls. Top with sumac roasted chickpeas and vegetables. Drizzle with tzatziki sauce. 

Serves 2

Autumn Bibimbap

Ingredients
1/2 c. sushi rice
2 rainbow carrots
6 oz. Brussels sprouts
1 tbsp. gochujang
1 cucumber
1 scallion
1 garlic clove
2 tbsp. vegan mayo
2 tbsp. sesame oil
6 oz. baby spinach
1 tbsp. sesame seeds
4 oz. vegan kimchi

Directions
Preheat the oven to 400 degrees. Combine the sushi rice, 1 1/4 c. water and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover and allow rice to cool.

Peel and slice the carrots. Trim and quarter the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp. water to make a glaze. Transfer the Brussels to a baking sheet and toss with the gochujang glaze, 1 tsp. vegetable oil, and a pinch of salt. Toss the sliced carrots with a little oil and add to the other side of the baking sheet. Roast the vegetables until tender, about 14 to 16 minutes.

Thinly slice the cucumber and scallion. Peel and mince the garlic and add to a small bowl with the vegan mayo, 2 tsp. of the sesame oil, a pinch of salt, and 2 tsp. of water. Mix the sesame aioli to combine.

Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp. of sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with 1 tsp. of sesame seeds.

Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 10 minutes.

To serve the bibimbap family style, pile the rainbow carrots, gochujang Brussels, sliced cucumber, sesame spinach and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with scallion and remaining sesame seeds.

Serves 2.

1 serving = 500 calories