This bowl packed with protein from quinoa, edamame (you could use black beans or chickpeas instead), nutritional yeast, tahini, sunflower seeds and hemp hearts. But you can substitute for all your favorites!
Protein Quinoa Bowl [Vegan]
For the Bowl:
- 1 medium sweet potato, sliced or diced
- 1 tablespoon oil
- 1/4 cup uncooked quinoa
- 4 cups kale, chopped
- 1 cup edamame
- 1 ripe avocado, diced
- Sunflower seeds, for topping
- Hemp hearts, for topping
- Nutritional yeast, for topping
- Salt to taste
For the Dressing:
- 2 tablespoons tahini
- 1 teaspoon low sodium soy sauce
- 1 teaspoon white wine vinegar
- 1 small garlic clove, finely grated
- 1-2 tablespoons water as needed
Preheat oven to 400ºF.
Prepare the sweet potato: Place on a baking sheet and drizzle with oil. Toss to cover evenly and sprinkle with salt to taste. Roast for 30 minutes at 400ºF or until tender and lightly golden.
Meanwhile, add the quinoa in a small saucepan with 1/2 cup of water. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until the water has been absorbed.
Once the quinoa is cooked, add the frozen edamame to the quinoa and cover. The steam should thaw and warm the edamame. Set aside.
Chop the kale and divide into 2 or 3 bowls (depending on how many portions you're serving).
Prepare the dressing: In a small bowl or jar, whisk together all the ingredients except for the water. The mixture should be thick. Add water as needed, 1/2 tablespoon at a time. The dressing should be creamy and easy to drizzle.
Assemble the salad: Top the kale with the quinoa and edamame. Add the roasted sweet potato. Drizzle with the dressing and top with avocado, sunflower seeds, hemp hearts and nutritional yeast.