A delicious spring nourishing meal packed with protein, healthy fats, and tons of anti-inflammatory ingredients.
Serves: 4, Prep Time: 20 minutes, Total Time: 55 minutes.
1 cup cooked quinoa
1 cup of chickpeas
1 large bunch of dark leafy greens
1 sweet potato
1 head cauliflower
⅛ cup raw pumpkin seeds
⅛ cup nuts of your choice (crushed)
1 cup radishes
Seasoning for roasted vegetables and chickpeas
½ tsp. salt (sea, Celtic, or Himalayan)
½ tsp. garlic powder
1-2 tbsp. nutritional yeast
1 tsp. Italian herbs
½ tsp smoked paprika
Tahini Lemon Dressing
¼ cup tahini
1 tbsp. maple syrup
1 tsp. white miso paste
Juice of 1 lemon (about 2-3 tbsp)
1 tbsp. salt (sea, Celtic, or Himalayan)
1 tbsp. sesame oil
½ tsp. garlic powder
⅓ warm water to thin
Preheat oven to 400°F and prepare 2 baking sheets (you can line or I use food grade silicone mats). Set aside.
Prepare quinoa in Instant Pot. Add 1 cup of quinoa with 1 ½ cups of vegetable or chicken stock in Instant Pot. Cook on high pressure for 3 minutes and allow a slow release.
Chop cauliflower and cut sweet potato into half moon shapes. Add to a medium bowl with drained chickpeas, drizzle with 1 tbsp. of olive oil and seasoning (save back a little seasoning for Kale). Add everything in a bowl to baking sheets and evenly spread out. Bake for 30 minutes. Cut Kale into small pieces and when the 30 minutes are over, add the Kale on top of vegetables and chickpeas. Add a little oil and the remainder of seasoning. Cook for an additional 5-10 minutes.
While veggies and beans are roasting, make tahini sauce by adding all ingredients to a food processor and blend until smooth. Set aside.
Assemble bowls. Add a scoop of quinoa, handful of leafy greens, sliced radishes, and then top with roasted vegetables and beans. Add sliced avocado and drizzle with tahini sauce. Sprinkle with pumpkin seeds and chopped nuts. Enjoy.
Chef's Tip: If you would like to add extra protein, you can add quality chicken to the dish. I like to cook chicken breast or chicken thighs with 1 cup of chicken stock in an Instant Pot for 10 minutes at high pressure with quick release.