Skip to main content
Farmer's Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
2 or 4 Serving Dinner

Farmer's Market Bowls

with Roasted Bok Choy & Turmeric Tahini Dressing

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
460
FAT
14g
CARBOHYDRATES
65g
PROTEIN
17g

Get Recipes Delivered

INGREDIENTS

Allergens: sesame
Tools: Small saucepan with lid, Baking sheet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
460
FAT
14g
CARBOHYDRATES
65g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 425°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)

2
Roast the vegetables

Combine bok choy, onion, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until bok choy is crispy and onion is tender, 14 to 18 minutes. (4-serving meal: use 4 tsp olive oil)

3
Prepare the dressing

Whisk together tahini, maple syrup, turmeric, nutritional yeast, lemon juice, 1 tbsp olive oil, 1 tbsp warm water, and ¼ tsp salt in small bowl. (4-serving meal: use 2 tbsp olive oil, 2 tbsp warm water, and ½ tsp salt)

4
Serve

Divide quinoa, roasted bok choy, onion, and arugula between bowls. Drizzle with turmeric tahini dressing and sprinkle with Aleppo pepper. Dig in!

SIMILAR RECIPES

signed-out