Crunchy Quinoa Power Bowl with Almond Ginger Dressing

A light and satisfying quinoa bowl made with crunchy red and green cabbage that’s tossed in an almond butter dressing made with ginger, garlic and lime.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 bowls

Ingredients:

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)

1/2 cup diced green onions

1/2 cup fresh cilantro, chopped

3/4 cup chopped almonds

2 medium-size sweet potatoes, diced

1 tablespoon high heat oil

sea salt

 

Almond Butter Dressing:

1/3 cup almond butter

1/3 cup extra virgin olive oil

3 cloves garlic (approx. 1 tablespoon)

3 inches peeled fresh ginger (approx. 1-2 tablespoons)

juice of 3 limes (approx. 1/3 cup)

filtered water to thin as needed

 

Directions:

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.

Courtesy of makingthymeforhealth.com