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As with most recipes this was a little o this and a little of that and it came together in a delicious way, so I thought I’d share!

For the bowl:
  • Cooked Quinoa (I did it in the InstaPot because Inst-amazing!)
  • Roasted Yam, Parsnip and Red Onion (sliced and tossed in a bit of Olive Oil and sprinkled with some course sea salt and my fave all purpose organic herb mix from Costco! Cook at 450F for 20-30 minutes or until everything is cooked and delicious!)
  • Chopped up veggies: I used cucumber, celery and grated carrot because that’s what I had on hand
  • Protein choice: I used black beans but it would also be delish with cooked chicken or fish!
  • Herbs: I added some chopped parsley to this because I am currently in LOVE with parsley! But you could add some fresh basil or cilantro or green onion would be nice too (though not technically a herb!)
  • Garnish: I like to add a sprinkle of pumpkin seeds and cranberries to add a little pop of texture and flavour (the kids love this too!)

 

For the Orange Goddess Dressing:
  • 1/4C seseme tahini
  • 1/4C olive oil
  • 1/4C apple cider vinegar
  • juice of 1 orange (and rind if you’re up for it)
  • sprinkle of sea salt
  • generous splash of Bragg or soy sauce (about 1T)
  • 1 clove of garlic OR 1-2t garlic powder

Throw all these in the blender. Add more water to desired consistency.

Note: the dressing will “solidify” a bit in the fridge (due to the Olive Oil), but will settle back to more of a liquid at room temp!

This was delish the next day for lunch and I also added a splash of Gluten Free Teriyaki sauce for a lovely shake up on the flavour notes!

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