Quinoa Green Goddess Bowl

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Sweet potato

  Cooked, boiled, without skin

  1 ½ medium or 227g

• Kale

  Raw

  2 cup, chopped or 134g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Pumpkin and squash seed kernels

  Seeds, dried

  ¼ cup or 32g

• Lemon juice

  Raw

  1 tbsp or 15g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Basil

  Fresh

  ⅔ cup leaves, whole or 16g

• Parsley

  Raw

  ½ cup or 30g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  2 tbsp or 30g

• Maple syrups

  4 tsp or 27g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic

  Raw

  ½ clove or 2g

Directions

1. Rinse and drain quinoa. Peal, dice and steam sweet potato. Chop bell peppers. Mince garlic.
2. Soak cashews in hot water for 10 to 15 minutes.
3. Bring quinoa and 2 cups of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
4. Combine lemon juice and garlic with remaining ingredients, 2⁄3 cup of water, and about half of the tahini in a blender. Puree until smooth. Add remaining tahini if desired for richer texture, and extra water to thin if needed. Season to taste with additional salt or pepper.
5. Steam potatoes in a steamer insert set over boiling water, covered, for about 10 minutes. Add kale when potatoes are just tender when pierced with a fork, then steam until bright green. Chop kale.
6. Toss salad ingredients in a bowl; drizzle dressing over and serve.
7. https://my.forksmealplanner.com/#!/recipe/643/quinoa-green-goddess-bowl

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