This nourishing bowl is my new favorite meal at the moment. In fact, I love it so much I’ve made it about 5 times in the past 2 weeks! It’s the perfect meal for after a long day of work – easy to throw together, filling, and delicious. The trick to nailing down this recipe is to work on the quinoa, veggies and cilantro tahini sauce as the sweet potatoes roast so you can save time and start eating this fabulous recipe!
I’m a huge fan of eating fresh, seasonal veggies and am so excited to find something that goes so well with the bok choy, mushroom, and summer squash that are now in season. They’re fantastic with the natural sweetness of the sweet potato, the nutty sautéed mushrooms, and killer cilantro tahini sauce. It’s so delicious that you’ll never guess there are so many great things in here for you! Just toss the quinoa, sweet potato wedges, mushrooms and veggies in a bowl, top with the sauce, and you have complete proteins, loads of fiber, and several servings of veggies in one bowl, so you can eat as much as you like and still feel absolutely amazing.
I personally love this lighter cilantro tahini sauce, but if you’d like a thicker version, just add less or no water. It’s as simple as that.
- 1 cup cooked quinoa (I prefer red and white mixed for color)
- 1 large or 2 small sweet potatoes
- 3 tablespoons olive oil
- 1 tablespoon coriander
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
- 6 heads of fresh baby bok choy
- 1 head broccoli
- 1 yellow summer squash
- 1 cup sliced white button mushrooms, sliced
- 3 cloves garlic
- ½ large red onion, sliced
- ½ cup water
- 1 teaspoon nutritional yeast
- 2 heaping tablespoons tahini
- 1 teaspoon miso paste
- Juice of ½ lemon
- 1 handful fresh cilantro
- Sea salt
- Optional topping: raw pumpkin seeds
- Preheat your oven to 375*F
- Start by getting your sweet potato wedges in the oven. Cut 1-inch thick (very thick) wedges of sweet potatoes, toss with 2 tablespoons olive oil, coriander, chili powder, and sea salt. Bake in the oven for 20-25 minutes.
- Move on to the other ingredients while the sweet potatoes bake. You can start steaming the green veggies. Wash and sliced the bok choy, broccoli, and summer squash and set aside. Fill a large pot with roughly 1 inch deep water, then add a metal vegetable steamer and pour the fresh veggies on top. Cover with the lid. Heat on high for 1-2 minutes, or until the water under the steamer begins boiling, then keep the lid on and turn the stove to medium-low heat and simmer for about 5-10 minutes, or until the veggies begin to soften. You don’t want to overcook them as they’ll lose their flavor and nutrients. When the veggies are done. Turn off the heat and transfer them to another bowl where you can cover them as you finish the remaining ingredients.
- To make the mushroom saute, add 1 tablespoon of garlic to a separate sauce pan, and cook over medium heat for 1-2 minutes. Next, add the sliced mushrooms and stir as they cook with the onions. Let cook for roughly 5 minutes, or until they start to turn translucent.
- The last thing to make before the sweet potatoes cook is the cilantro tahini sauce. This one is super easy – just add all ingredients to a strong blender and blend for about a minute, or until all ingredients are pureed.
- Now you get to assemble the bowl! Woohoo! Spoon quinoa, sweet potato wedges, steamed veggies, and sautéed mushrooms & garlic into a bowl and add a generous dose of the cilantro tahini sauce on top. Finish with pumpkin seeds and you’re good to go!