I am currently visiting my grandma in Sacramento, so this post has to be a bit short and sweet. I haven’t seen her in a year! It’s just one of the many joys of being back in California where my entire family lives.
Thanks for being patient with me as I juggle adjusting to being back and blogging again.
I feel so spoiled being in Northern California. It’s been cold enough to wear a jacket! It’s making this whole fall culinary bent seem so much more real! The HOLIDAYS are coming. 🙂
As promised, here are the “salads” aka protein bowls that I talked about on Wednesday.
I know I say this a lot, but with these types of recipes, you can really substitute what you want. If you don’t like sweet potatoes, sub parsnips, or beets, or yukon gold. You know what you like!
The tahini dressing will taste good on all of it!
I love roasted veggies in salads. I can chomp my way through a whole lot more fiber and vitamins, if my veg is coated in savory spices and roasted. I justify it by putting them on top of raw greens.
Plus, have you ever tried cauliflower roasted with curry flavor? Heaven.
I went with my grandma to the culinary Institute of America in St Helen today, and ate a salad at their cafe. The base green was shaved brussels sprouts! That is vegetable that I never would have though to eat raw, but it was actually really good. Since it was sliced so thinly, You could really taste the peppery bite of the raw brussels sprout without having a though time chewing through them. Next time I make this recipe, I’ll have to use razor thin sprouts instead of spinach! Or better yet, you try it, and tell me how it is 🙂
I know carbs are not the cool kids on the block right now, but I have such a hard time feeling satiated without some type of starch in my meal. That doesn’t have to mean a mountain of white pasta, just something more than meat and green vegetables.
Does anyone else feel this way? Like I could eat a whole steak and 2 cups of broccoli and my stomach would just burn it up in 20 minutes and I’d be hungry again. Does this mean that I have a carb addiction? Probably.
There are worse addictions than sweet potatoes and crunchy garbanzo beans.
Pumpkin seeds! Those are good for you, and so tasty they’re like a reward sprinkled on every bite!
How would you customize your protein bowl? What healthy carbs are you addicted to?
Click here for the Dressing Recipe! ———–> Tahini Dressing
Thanks for reading!
- 1 cup tahini dressing
- 12 cups raw spinach, loosely packed
- 2 cups quinoa
- 8 hard boiled eggs, sliced into rings
- 2 cups baby carrots, sliced into rings
- 3 cups cauliflower florets, sliced thin
- 3 cups sweet potatoes or yams, cubed into small ¼ inch pieces.
- 1 cup pumpkin seeds
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 tbl coconut oil, melted
- 1 tbl curry powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- Pre-heat oven to 400 degrees.
- Line 2 jelly roll pans with parchment paper
- In a large bowl, combine cauliflower, sweet potatoes, pumpkin seeds, garbanzo beans, coconut oil, and all spices. Mix until spices are evenly distributed on all ingredients. Transfer to jelly roll pans and spread mixture evenly.
- Bake until sweet potatoes are soft and garbanzo beans are crispy: about 30 minutes. Allow to cool at least 20 minutes
- Meanwhile, put 4 cups of water to boil in a medium sauce pan. When it is boiling, add quinoa and turn the heat all the way to the lowest setting. Cover with a lid, and cook until all the water is absorbed, about 20 minutes. Allow to cool another 20 mintutes
- When all ingredients are cooked and cooled, assemble bowls.
- Split all ingredients evenly into 6 servings.
- Layer spinach on the bottom and add the rest of the ingredients on top. Cover with tahini dressing, and enjoy.
- If there are leftovers, store in mason jars or other air tight containers in the fridge. If you aren’t eating right away, don’t put the dressing on until right before consuming.