Superfood Bowls
with Sweet Potatoes & Ginger Almond Sauce
INGREDIENTS
- 3 sweet potatoes
- 1½ cups red quinoa
- 2 lemons
- 1 oz fresh ginger
- ½ cup almond butter
- 3 tbsp chile garlic sauce
- 3 grapefruits
- 8 oz baby spinach
- ¾ cup walnuts
- 6 tbsp hemp seeds
- 6 tbsp dried blueberries
- 3 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Cut the sweet potatoes into 1 inch thick wedges. Place wedges on a baking sheet and toss with 2 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, 3 cups water, and a pinch of salt in a medium 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 lemons. 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, ½ cup water, and a pinch of salt to a medium bowl. Whisk the almond ginger sauce to combine.
Supreme the grapefruits 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!