Energizing American Veggie Bowl

Allergens

Nuts (in tahini), soy (in edamame)

Ingredients

• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 1/2 cucumber, spiralized or thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup mixed baby greens
• 1/4 cup pumpkin seeds
• 1/4 cup edamame, shelled and cooked
• 1 tablespoon lemon
• tahini dressing (see recipe below)
• Salt and pepper to taste Lemon
• Tahini Dressing:
• 2 tablespoons tahini
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey or maple syrup
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes, baby greens, pumpkin seeds, and edamame.
2. In a small bowl or jar, whisk together tahini, lemon juice, honey or maple syrup, water, salt, and pepper to create the lemon tahini dressing. Adjust seasoning to taste.
3. Pour the dressing over the quinoa mixture and toss well to combine. Season with additional salt and pepper if needed.
4. Divide the salad evenly between two bowls and top each with avocado slices.
5. Serve immediately and enjoy!

Chef’s Insight

This energizing American Veggie Bowl is not only delicious but also packed with nutrients that support overall health and well-being.

Notes

Pair this dish with a refreshing green smoothie for an extra boost of nutrition and hydration.