I love fresh veggie bowls. They’re so easy to make, plus you can customize them they way you like ’em. I also love to experiment with the sauces and dressings. I think you’ll enjoy this Orange-Tahini Sauce, but to really make it a hard decision, here’s a list of other dressings to suit your fancy:
(I obviously like to make cashew-based sauces!) There’s a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, so chop chop!
INGREDIENTS:
Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
3/4 C tahini
1/2 C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste
DIRECTIONS:
In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It’s that easy. Enjoy!
- Bowls
- 1 C quinoa
- 2 C vegetable broth
- 4-5 C chopped kale
- 1 can garbanzo beans, drained and rinsed
- 2 C cherry tomatoes, halved
- 1 avocado, peeled, pitted and diced
- pepitas
- Orange-Tahini Sauce
- ¾ C tahini
- ½ C orange juice
- 1 Tbs sesame oil
- 2 Tbs white wine vinegar
- 1 Tbs tamari
- 1 Tbs agave
- salt and pepper, to taste
- In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed.
- Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
- To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle.
- Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It's that easy. Enjoy!
