For the Base:
- 1 cup quinoa, brown rice, or cauliflower rice (for keto option)
- 2 cups sweet potato, cubed
- 2 cups fresh kale or mixed greens
- 1 cup chickpeas (omit for keto version)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1 cup purple cabbage, shredded
- 1 cup carrots, julienned
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2-3 tablespoons water
- 1 tablespoon maple syrup (optional)
- Salt to taste
Optional Protein Add-ins:
- Grilled chicken breast
- Seared salmon
- Crispy tofu
- Soft-boiled eggs
- Tempeh
Step 1: Prepare the Base
Rinse your chosen grain (quinoa or rice) thoroughly under cold water
Cook according to package instructions until tender and fluffy
Once done, fluff with a fork and set aside to cool slightly
Step 2: Roast the Vegetables
Preheat your oven to 400°F (200°C)
Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper
Spread on a baking sheet and roast for 20-25 minutes until tender
If using chickpeas, drain, rinse, and pat dry
Toss with olive oil, salt, and pepper
Roast on a separate tray for 15-20 minutes until crispy
Step 3: Prepare Fresh Components
Wash and dry all fresh vegetables thoroughly
Shred the purple cabbage
Julienne or grate the carrots
Halve the cherry tomatoes
Slice the avocado just before serving to prevent browning
Step 4: Make the Tahini Dressing
In a small bowl, whisk together tahini and lemon juice
Add minced garlic and slowly whisk in water until you reach desired consistency
Season with salt to taste
Add maple syrup if using
Store extra dressing in an airtight container for up to 5 days
Step 5: Assembly
Start with a base of your chosen grain in a wide, shallow bowl
Arrange the roasted and fresh vegetables in sections around the bowl
Add your protein of choice
Top with crispy chickpeas
Drizzle with tahini dressing
Garnish with fresh herbs or seeds if desired
- Toast your grains before cooking for enhanced flavor
- Massage kale with a bit of olive oil to make it more tender
- Roast vegetables at a high temperature for better caramelization
- Make extra dressing to use throughout the week
- Keep textures in mind - aim for a mix of crunchy, soft, and creamy components
Serving: 480g | Calories: 425kcal | Carbohydrates: 58g | Protein: 14g | Fat: 2.5g | Saturated Fat: 2.5g | Sodium: 380mg | Potassium: 820mg | Fiber: 12g | Sugar: 8g | Calcium: 120mg | Iron: 4mg