Quinoa Green Goddess Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, soak cashews in very hot water for 15 minutes. Drain the water and rinse the nuts.

Step 2

Meanwhile, in a saucepan over high heat, bring quinoa and 240 ml water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.

Step 3

In a high-powered blender (or food processor), combine about half the tahini with soaked cashews, lemon juice, basil, parsley, maple syrup, mustard, garlic, and salt. Purée until smooth. If you'd prefer a richer texture, add remaining tahini; or add water to thin. Season with additional salt and pepper to taste.

Step 4

In a pot, boil sweet potatoes, covered, until just tender when pierced with a fork, about 10 minutes. Add kale, then boil until bright green, about 1 minute. Let sweet potatoes and kale cool.

Step 5

In a bowl, combine quinoa, sweet potatoes and kale, bell peppers, and pumpkin seeds (if using). Drizzle dressing over and serve.