Power Bowl with Lemon Tahini Sauce

This awesome and extremely simple dish hits the spot on so many levels! Hearty grains, caramelized vegetables and leafy greens topped with a nutty and tart lemon tahini sauce that puts it over the top and keeps you full!

Don’t be detoured by the four stages of the recipe. Each item is made separately but they are all so easy!

Ready for the oven…

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Power Bowl with Lemon Tahini Sauce

Servings

Ingredients

• For the quinoa
• 2 cups quinoa
• 2 tbsp coconut oil
• dash of salt to taste
• For the orange vegetables
• 2 medium sweet potatoes diced
• 1 small-medium sized butternut squash diced
• 3 tbsp olive oil
• dash of salt to taste
• sprinkle of your favorite herbs fresh or dry. I used Bragg's 24 herbs and spices.
• For the kale
• 1 red onion sliced
• 1 head of kale chopped
• 2 garlic cloves minced
• 2 tbsp olive oil
• dash of salt to taste
• For the lemon tahini sauce
• 1 tbsp lemon juiced (about 2lemon juice)
• 1-2 tbsp tahini to taste
• 1-2 tbsp mayo or vegenaise to taste (dependent on the creaminess you want to achieve)
• 2 tbsp olive oil

Servings Ingredients For the quinoa 2 cups quinoa 2 tbsp coconut oil dash of salt to taste For the orange vegetables 2 medium sweet potatoes diced 1 small-medium sized butternut squash diced 3 tbsp olive oil dash of salt to taste sprinkle of your favorite herbs fresh or dry. I used Bragg's 24 herbs and spices. For the kale 1 red onion sliced 1 head of kale chopped 2 garlic cloves minced 2 tbsp olive oil dash of salt to taste For the lemon tahini sauce 1 tbsp lemon juiced (about 2lemon juice) 1-2 tbsp tahini to taste 1-2 tbsp mayo or vegenaise to taste (dependent on the creaminess you want to achieve) 2 tbsp olive oil

Instructions

1. For the quinoa
2. Rinse the quinoa.
3. Place in a pot with 2 1/2 cups water, coconut oil and salt.
4. Bring to a boil.
5. Cover and let simmer for 10-12 minutes.
6. For the orange vegetables
7. Cover a baking sheet with parchment paper.
8. Place diced sweet potatoes and butternut on parchment paper.
9. Dress with olive oil, salt, herbs and mix around a little to spread all the flavors.
10. Place in oven on 375 for about 60 minutes. This may vary according to how large you cut the vegetables. Allow vegetables to cook and begin to caramelize.
11. For the kale
12. In a large pan, saute garlic in olive oil.
13. Add onions and let caramelize on medium low for 10-15 minutes.
14. Add kale and salt.
15. Cover and let cook for 5-7 minutes on medium until the kale turns a bright green color. You want it to be cooked but still have a tiny bit of crunch.
16. For the Lemon Tahini Sauce
17. You can make this so many ways. As a sauce, you want it pretty thick. As a dressing, you may prefer it to be thinner. You can always add water to thin it out according to your liking.
18. Add all ingredients in a small bowl or measuring cup. Whisk together with a fork.
19. Now that everything is ready, serve your desired amounts of quinoa, orange potatoes, kale and top with the lemon tahini sauce. YUM! Great for leftovers too!

Recipe Notes

Use organic ingredients, if possible. For the meat eaters, feel free to add a couple of slices of grilled chicken breast or a hard boil egg. The lemon tahini sauce can also be used as a salad dressing if you thin it out or in a sandwich. By Tracy Posillico

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