Crunchy Quinoa Power Bowl with Almond Ginger Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/3 cup extra virgin olive oil
- 1/2 cup fresh cilantro chopped
- fine sea salt
- 1/2 cup diced green onions
- 1 cup uncooked quinoa* (approx. 3 cups cooked)
- 1/2 head green cabbage shredded (approx. 3 cups)
- 1/2 head red cabbage shredded (approx. 3 cups)
- 3/4 cup chopped almonds
- 2 medium-size sweet potatoes diced
- 1 tablespoon high heat oil
- almond butter dressing
- 1/3 cup almond butter (i like justin’s vanilla almond butt
- 3 cloves garlic (approx. 1 tablespoon)
- 3 inches peeled fresh ginger (approx. 1-2 tablespoon
- juice of 3 limes (approx. 1/3 cup)
- filtered water to thin as needed
- Carbohydrate 7.42621250001034 g
- Cholesterol 0 mg
- Fat 11.6873583381815 g
- Fiber 3.62974997719918 g
- Protein 3.63950833333934 g
- Saturated Fat 1.26176825066927 g
- Serving Size 1 1 bowl (104g)
- Sodium 789.486750000226 mg
- Sugar 3.79646252281116 g
- Trans Fat 0.506856166798453 g
- Calories 140 calories
Start by preheating the oven to 450°F and then line a baking sheet with parchment paper. Toss the sweet potato pieces in one tablespoon of high heat oil until they are very lightly coated and then spread them onto the baking dish so that they aren’t touching. Sprinkle them with salt and then place the baking sheet on the top rack and cook for 20 minutes, until crispy.While the potatoes are cooking, prepare the dressing by adding the ingredients to a food processor and blending until smooth. Add water as needed to thin until desired consistency is reached.Next, rinse the cooked quinoa and transfer to a large bowl. I usually use a few paper towels to remove any excess water. Then add the cabbage to the bowl along with the dressing and toss together until coated.Once the sweet potato is done, set aside to cool for at least 15 minutes. Then add it to the bowl along with the cilantro, chopped almonds, and green onion and gently toss together. Distribute into bowls to serve immediately or place in an airtight container and refrigerate for up to 3 days.
