Veggie Power Bowl: Recipe by Tasty Yummies
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These summer-inspired veggie power bowls are the perfect tasty, nourishing option for a picnic, a trip to the beach, a backyard BBQ or summer potluck. Pre-assemble the bowls and cover, bring the dressing and pack up your Travel Roll up cutlery set for the perfect meal-on-the-road to accompany your summer adventures.
Summer Veggie Power Bowls with Lemon Garlic Tahini Dressing
*serves 2-4*
1/2 lb sweet potato (1 medium or 2 small), sliced or cubed
1/2 lb zucchini (1 small), halved the long way and sliced
2 tablespoons extra virgin olive oil, divided
1 cup cherry or grape tomatoes, halved
4 cups baby spinach (or other greens: baby kale, lettuce, etc)
1 cup cooked quinoa (or other grains: rice, millet, couscous, etc)
1 tablespoon hemp seeds
1 avocado, pitted and thinly sliced
4 scallions, cut into 1-inch pieces
sprouts
sea salt and black pepper, to taste
Lemon Garlic Tahini Dressing
1/2 cup organic tahini
2 cloves garlic
4 tablespoons fresh lemon juice
1/4 cup water
sea salt and black pepper, to taste
*serves 2-4*
1/2 lb sweet potato (1 medium or 2 small), sliced or cubed
1/2 lb zucchini (1 small), halved the long way and sliced
2 tablespoons extra virgin olive oil, divided
1 cup cherry or grape tomatoes, halved
4 cups baby spinach (or other greens: baby kale, lettuce, etc)
1 cup cooked quinoa (or other grains: rice, millet, couscous, etc)
1 tablespoon hemp seeds
1 avocado, pitted and thinly sliced
4 scallions, cut into 1-inch pieces
sprouts
sea salt and black pepper, to taste
Lemon Garlic Tahini Dressing
1/2 cup organic tahini
2 cloves garlic
4 tablespoons fresh lemon juice
1/4 cup water
sea salt and black pepper, to taste
Instructions:
- In a small bowl, toss the sweet potatoes with 1 tablespoon of olive oil and a little salt and pepper. In another small bowl, do the same with the zucchini.
- Heat a cast iron skillet over a medium-high heat and once hot, add the sweet potatoes and arrange in a single layer, if possible. Heat for about 3 to 5 minutes without touching, allow them to brown up a bit, then toss around and heat another 3 to 5 on the other side. Reduce the heat if necessary and continue cooking another 5 to 8 minutes until tender. Remove from the pan and set aside.
- Add the zucchini to the skillet and cook for approximately 5 to 8 minutes until slightly browned and tender. Set aside.
- While the sweet potatoes and zucchini are cooling, make the dressing. Add all of the ingredients to your high speed blender and process until smooth and creamy.
- Assemble the Bowls: Lay down a bed of greens, top with cooked sweet potatoes and zucchini, fresh tomatoes, cooked quinoa (or other grain), scallions, avocado and top with sprouts. Drizzle the dressing over top just before serving.
Join us this Saturday, June 20 11am-2pm, at Howl Adventures for the Summer Solstice edition of Yoga & Yummies, an all-level, donation-based yoga class followed by a summer-inspired gluten-free potluck lunch.
Every attendee will be receiving their own Yellow 108 bamboo cutlery set and salvaged cotton napkin!!
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