15 Mar Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

Quinoa Power Bowl with Orange Tahini Dressing

thanks to Christine Waltermyer!

Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

What comes to mind when you think about the first day of spring? For us, it’s bright, fresh, fruits and vegetables to help energize us through the day. Thanks to Christine Waltermyer, we can combine all of that into a delicious & nutritious power bowl that’s perfect for lunch or dinner! Check out the recipe below…

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Quinoa Power Bowl with Orange Tahini Dressing

Course Main Course

Keyword dressing, power bowl, quinoa, vegan

Equipment

• Baking pan
• Small saucepan
• Large skillet
• Medium bowl

Ingredients

• 1 large sweet potato or yam peeled and diced (½-inch dices)
• 2 tablespoons avocado oil (or vinegar or vegetable broth)
• Sea salt and black pepper to taste
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 cup quinoa (I used the pre-rinsed kind)
• 2 cloves garlic minced
• ½ red onion thinly sliced
• 16 ounces sliced button mushrooms
• 1 medium zucchini cut into half moons
• ½ cup corn kernels
• 2-4 tablespoons sesame tahini
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• The juice of one orange
• 1 avocado pitted and diced
• 13 ounces cooked kidney beans (I used the Jovial brand)
• Fresh parsley chopped, as a garnish (optional)

Instructions

• Preheat the oven to 425 degrees F.
• Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 30 to 40 minutes, or until fork-tender.
• Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.
• Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.
• Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.
• Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Whisk together and add more tahini if a thicker consistency is desired.
• Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.
• Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sautéed mushrooms, zucchini and corn. Add some avocado as well.

  Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.
• Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!