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These bowls are a harmonious blend of all four macronutrients – ensuring a filling and nutritious meal that’s completely plant-based.
Yield 1 bowl
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1 cup prepared tricolor quinoa
1/2 cup Tuscanini Chickpeas
6 half-moon slices of rainbow radish
1/2 cup sautéed kale
1/3 cup cubed Gefen Beets
2 large portobello mushrooms, sliced
1/2 cup roasted butternut squash or sweet potatoes
hemp seeds
Tuscanini Olive Oil, for drizzling
salt
pepper
garlic powder
paprika
1/3 cup extra virgin olive oil (I prefer the cold-pressed olive oil from Tuscanini)
2 tablespoons Dijon mustard
1 tablespoon stone ground mustard
3 tablespoons honey
2 tablespoons Mighty Sesame Tahini
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
Whisk all dressing ingredients together to combine.
Assemble the bowl ingredients together. Drizzle dressing over.
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