Updated: Nov 10, 2021
A delicious and colorful bowl that you can have for breakfast, brunch, or as any meal! Inspired by a meal I had at The Henry in LA.
Prep Time: 15 minutes
Cooking Time: 40 minutes
1/2 cup quinoa
1 cup water
Baked sweet potatoes:
1 sweet potato, 1/2 inch thick slices
salt, to taste
1-2 Tbsp of coconut or avocado oil
1 box of mushrooms, sliced
2-4 kale leaves (stems removed), chopped
1/2 red onion, sliced
2 garlic cloves, minced
spices: S&P and paprika
Broccoli florets, steamed or roasted with S&P
Roasted chickpeas: (Or your protein of choice: eggs, meat, etc.)
chickpeas (canned or fresh)
coconut or avocado oil
spices: salt & pepper, paprika, and garlic powder
Tahini Harissa Sauce:
1 tbsp tahini
1 tsp harissa paste (got mine from Trader Joe’s)
squeeze of lemon juice, to taste
dash of pink Himalayan salt, to taste
drizzle of olive oil (add while stirring)
splash of water, to help combine if needed (optional)
Alternative: mix some plain hummus with harissa paste
cooked egg (optional)
vegan pesto (optional)
avocado slices, optional
pumpkin seeds, toasted or raw
Cook quinoa according to package instructions.
In a bowl, combine sweet potato slices, coconut oil, and salt. Place on a lined baking sheet and bake at 400F for 30-35 mins, flip half way. Needs to be soft and melty not too crispy.
In a bowl, mix chickpeas, coconut oil, S&P, paprika and garlic powder. Bake at 400F for a few mins (10-15 mins) until crispy. Alternatively, you can roast it in a pan on the stove for a few mins.
Add coconut oil to a pan on medium heat and cook onions until caramelized. Then add mushrooms and salt and cook for 3-5 mins. Add spices and garlic and cook for 30-60 secs. Then add kale, cover and cook until wilted. (Add a splash of water to the pan if needed.)
Cook the broccoli by steaming until tender or roast with oil and S&P.
In a small bowl, mix the tahini harissa paste ingredients until smooth.
Assemble the bowl and enjoy!