Power Bowl
with Roasted Japanese Sweet Potato and Herb Almond Sauce
Japanese sweet potatoes, which are also knowns as Japanese yams, are nutrient packed and the perfect amount of sweet. We leave the peel on these, since most of the nutrients are there, and roast it in just a bit of olive oil. You can easily use coconut oil if you’d like, or anything with a high smoking point. Our herb almond sauce is similar to a tarator, an Eastern European sauce known for being light and herbaceous, not to mention delicious.
INGREDIENTS
- 14 oz Japanese yams
- ¾ cup white quinoa
- ⅓ cup slivered almonds
- Fresh parsley
- 1 lemon
- 1 garlic clove
- 6 oz broccolini
- ⅓ cup dried cherries
- 2 tbsp hemp seeds
- 2 oz arugula
- 3 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Tree Nuts
INSTRUCTIONS
Preheat the oven to 425°F. Rinse and dry the produce. Chop the Japanese yams into large wedges. Transfer to a baking sheet and toss with 1 tbsp olive oil and sprinkle with salt and pepper. Roast until yams are tender in the middle and crispy on the edges, about 20 to 23 minutes.
Combine the quinoa, 1¼ cups water, and a pinch of salt in a small saucepan over high heat. Bring to a boil, reduce heat to low, and cover. Cook quinoa until water is absorbed and spirals burst, about 15 to 17 minutes.
Add the almonds, 2 tbsp olive oil, a pinch of salt, and ¼ cup water to a blender. Blend until light and smooth, about 3 to 4 minutes. Then add the parsley (stems and all), juice from half the lemon, garlic, and 2 tbsp water. Blend on high for 1 to 2 minutes and season with salt.
Trim 1 inch off the broccolini stem and discard. In a medium bowl, toss broccolini with 2 tsp olive oil and season with salt and pepper. Add to the baking sheet with the yams and roast until both are just tender and slightly caramelized, about 6 to 8 more minutes. Add to the baking sheet with the yams and roast until just tender and slightly caramelized, about 6 to 8 minutes.
When the broccolini and sweet potato are done roasting, remove from the oven and toss vegetables with cherries and hemp seeds directly on the baking sheet.
Divide the cooked quinoa, arugula, roasted Japanese yams, and broccolini between your bowls. Drizzle with herb almond sauce and top with fresh lemon juice.
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