Wednesday, April 15, 2015

Green Goddess Bowl

I love making simple veggie bowls for dinner - there are so many possibilities to mix up! The formula to my bowls usually consist of grains + heirloom/protein + fresh veg + complementing dressing. For example, my Mexican bowls are filled with brown rice, black beans, avocado, fresh salsa and cilantro. Or an Asian bowl with brown rice, green peas, corn, broccoli and miso ginger dressing.

For my Green Goddess Bowl, I used quinoa, saffron spiced chickpeas, roasted brussel sprouts, cool cucumber, avocado, and a tahini lemon dressing topped with lots of fresh mint. It is sure to make you glow from the inside out. 






Green Goddess Bowl 
by Sarah Farsh April 15, 2015
  • Cooked quinoa
  • 1 Can Chickpeas, unsalted, water drained
    • pinch of Persian saffron
    • 1/2 tsp turmeric
    • splash of veggie broth or water
    • 1 tsp garlic powder
    • 1 tsp onion powder
  • Roasted Brussel Sprouts (fresh or frozen)
  • Fresh/Chilled European Cucumber, diced 
  • Lemon Tahini Dressing
    • 3 tbsp tahini paste
    • 3-4 tbsp water
    • 2 cloves garlic
    • 1 tsp cumin
    • juice of 1 lemon
    • pinch kosher salt
    • pepper
  • Avocado, sliced
  • Jalapino Peppers, chopped
  • Fresh Mint, garnish
Cook your quinoa by following the directions on the package. Warm up chickpeas with saffron, turmeric, veggie broth, garlic powder and onion powder on low heat. Roast brussle sprouts in the oven, 450 for 15 - 20 minutes. Blend together tahini paste, water, garlic, cumin, lemon, salt and pepper to make dressing. Build your bowl with quinoa first, then warm chickpeas, brussle sprouts, tahini dressing, avocado, cucumber, jalapeno peppers, and fresh mint.

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