You will leave this meal with a buddha belly because not only is this SO DAMN delicious you’ll be going in for third servings, it’s also very filling and packed with super nutritious ingredients with a wide range of health benefits. Lastly, we love this because it’s so customizable based on what you have in your fridge or what’s in season, and you can always change it up with a different dressing.
Notes: We like to make our quinoa with a cube of chicken broth for flavoring and it makes all the difference! Also - to get extra fluffy quinoa and avoid super sticky heavy texture, take it off a bit before the recommended time. When there’s a little bit of water left at the bottom - that’s when we like to remove it from the element, take off the lid, and let it sit until it’s perfect (roughly 5 mins). But in terms of grains, bulgur or spelt is our favorite! You can also swap the greenery in this recipe for any dark leafy green like kale, spinach, collard greens. We tend to go with kale or spinach and add arugula as a topping with some pumpkin seeds!
Quinoa, spelt, bulgur, or brown rice
Chickpeas (drained and seasoned with cumin, chili powder, salt, pepper, oregano)
Roast veggies for and cook quinoa according to instructions.
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them.
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them.
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes.
Add kale to roasting pan at the end for 5 minutes. Season and pan fry chickpeas until brown with some olive oil as needed. Grill mushrooms with soy sauce. Grill halloumi cheese until browned on both sides. If you prefer, you can cut it up into small piece once it’s ready so you get a small piece in every bite! Definitely one of our favorite cheeses.
¼ cup tahini
1 tbsp maple syrup
½ medium lemon juiced
2-4 tbsp hot water, to thin