Thursday, January 19, 2017

Recipe of the Week: Power Bowls


We are in the middle of a month long alcohol cleanse and the start of a sugar detox, weight loss plan. The idea is to cut back on portion control and eat more of the types of food that are healthy for you, lowers carbs and sugar and more lean proteins and vegetables. 

Power bowls are the new way to gather together "super foods" in a easy to make one bowl meal.

Enjoy!
Stacy



Quinoa Bowl

Ingredients:

Bowl:
1 cup sweet potato, cut into 1 inch cubes
1/2 cup beets, cut into 1 inch cubes
1 cup broccoli florets
2 cups kale
2/3 cup chickpeas
1 teaspoon paprika
salt and pepper
1/4 acocado, spliced
1/2 cup cooked quinoa
2 tablespoons prepared hummus (plain)

Cashew Dressing:
1/4 cup raw cashews, soaked for 4 hours in 2 cups water
1 cup water
2 tablespoons tahini 
2 garlic cloves
salt and pepper

For dressing:
Pour cashews into a fine mesh strainer and rinse until water runs clear.  Transfer to a blender or food processor and add water, tahini, garlic and salt and pepper.  Blend on high until creamy.

For Bowl:
Add sweet potato and beets to a steamer and cook for about 15 minutes or until fork tender.  Add broccoli and cook for an additional 5 minutes, than add kale and steam until everything is cooked (about an additional 2-3 minutes).

While vegetables are steaming, toss chickpeas with paprika and season with salt and pepper.  Set aside.

Transfer vegetables to a large bowl and arrange as desired.  Add quinoa, chickpeas, avocado and hummus to the plate.

Drizzle with cashew dressing and serve.