A nutritious and hearty bowl packed with fresh UNS Kale Microgreens, roasted vegetables, and a zesty tahini dressing.
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 cup roasted sweet potato cubes
- 1/2 cup cooked chickpeas
- 1/2 cup UNS Kale Microgreens
- 1/2 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 2 tbsp pumpkin seeds or sunflower seeds
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- 2–3 tbsp
- Salt and pepper to taste
Method
- Prepare the roasted sweet potatoes: Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 20 minutes or until golden and tender. Let them cool slightly.
- Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, and maple syrup. Add water a little at a time until the dressing reaches a smooth, pourable consistency. Season with salt and pepper.
- Assemble the power bowl: Divide the cooked quinoa or brown rice between two bowls. Arrange the roasted sweet potatoes, chickpeas, cherry tomatoes, avocado slices, and pumpkin seeds around the bowl.
- Top with UNS Kale Microgreens for a fresh, earthy flavor.
- Drizzle with tahini dressing and serve immediately.
Products you will need
