Superfood Bowls

Preheat the oven to 425°F. Cut the sweet potatoe into 1 inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you’d like, 3 tbsp water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce. Enjoy!