Farmers' Market Bowls
with Roasted Bok Choy & Turmeric Tahini Dressing
There's nothing quite like returning home from a trip to the farmers' market with a bounty of fresh produce. These vibrant quinoa bowls are abundant with the best farmer's market finds: baby bok choy, roasted red onions, peppery arugula, and juicy, tart lemons.
INGREDIENTS
- 3/4 cup white quinoa
- 6 oz baby bok choy, trimmed and halved
- 1 red onion, peeled and cut into 1-inch wedges
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1/4 tsp ground turmeric
- 1 tbsp nutritional yeast
- 1 lemon, juiced
- 2 oz baby arugula
- 1 tsp crushed Aleppo pepper
- 1 tbsp + 2 tsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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)
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)
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, ½ tsp salt)
Divide quinoa, roasted bok choy, onion, and arugula between bowls. Drizzle farmers' market bowls with turmeric tahini dressing and sprinkle with Aleppo pepper. Dig in!
SIMILAR RECIPES
Farmers' Market Bowls with Roasted Cauliflower & Chile Basil Vinaigrette
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
Chipotle Sweet Potatoes & Lentils with Citrus-Pecan Salad
