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Farmers' Market Bowls with Roasted Bok Choy & Turmeric-Tahini Dressing
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
520
FAT
15g
CARBOHYDRATES
75g
PROTEIN
22g

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INGREDIENTS

  1. 3/4 cup white quinoa
  2. 6 oz baby bok choy, trimmed and halved
  3. 1 red onion, peeled and cut into 1-inch wedges
  4. 2 tbsp tahini
  5. 1 tbsp maple syrup
  6. 1/4 tsp ground turmeric
  7. 1 tbsp nutritional yeast
  8. 1 lemon, juiced
  9. 2 oz baby arugula
  10. 1 tsp crushed Aleppo pepper
  11. 5 tsp olive oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame
Tools: Small saucepan with lid, Baking sheet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
520
FAT
15g
CARBOHYDRATES
75g
PROTEIN
22g

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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-servings: use 2½ cups water)

2
Roast the vegetables

Meanwhile, 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-servings: use 4 tsp olive oil)

3
Prepare the dressing

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

4
Serve

Divide quinoa, roasted bok choy, onion, and arugula between bowls. Drizzle farmers' market bowls with turmeric-tahini dressing and sprinkle with as much Aleppo as you'd like. Dig in!

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