The Empowered Hippie Bowl
When I make this bowl, I literally can't wait till lunchtime when I get to eat it. This plant-based bowl is truly nourishing, energizing and leaves me feeling light and satisfied.
Ingredients
Bowl:
- 2 potatoes, baked I like blue potatoes or purple Japanese yams
- 1 cup cooked and cooled quinoa
- 2 cups arugula
- 1 avocado sliced
- 2 tbsp. pepita seeds
- 2 tbsp. gogi berries
- 2 tbsp. hemp hearts
Dressing:
- 5 tbsp. tahini
- 2 tbsp. maple syrup
- 1 lemon Juice of one lemon
- 3-4 tbsp warm water add more based on the desired consistency
- 1/4 tsp Turmeric powder
- Pinch of pink Himalayan salt & fresh ground pepper
Instructions
- Cut your potatoes into slices and lay on a baking sheet covered in parchment paper. Bake at 375 degrees for 45 min.
- Cook your quinoa according to package instructions. I like to cook my quinoa with my Juice Pulp Veggie Broth or my Immune Building Bone Broth to add flavor and enhance nutrients.
- Assemble the bowl: Spoon 1/4-cup of cooled quinoa into each bowl. Add potato & avocado slices. Top with arugula, seeds & berries.
- Place all dressing ingredients into a blender or food processor and blend. Pour dressing overtop of bowls then Mix & Enjoy!
Notes
I like to make a double recipe of the dressing and keep it in the fridge for a week for a quick bowl or salad dressing.