I looked in my fridge without a clue what I was going to make. I started pulling out vegetables, found a protein source (soybeans, quinoa and pumpkin seeds) and a complex carb (sweet potato) and went from there! Making bowls like this one is so easy and filling, you can easily make your own version! Just remember to combine vegetables with protein, a complex carbohydrate and/or a healthy fat. The combination will keep you full for hours. And always make sure your vegetables make up the majority of the dish!
1 cup romaine lettuce on the bottom
1/2 cup cooked quinoa
1/2 cup sweet potato
1/4 cup soy beans
1/2 cup shaved Brussels sprouts
1/4 cup red onion
1/2 medium size red bell pepper
handful of pumpkin seeds and pomegranate topping
- Peel and dice the sweet potato, heated up a skillet and lightly covered with flax seed oil and let that start cooking because it takes the longest. I cover the pan so it softens up. I seasoned with minced garlic and cayenne pepper.
- In another small skillet, add frozen non-gmo soybeans (trader joes), red onion, and shaved Brussels sprouts. I seasoned with ground mustard seed, red chili flakes, pepper and garlic. Adding ground mustard seed to cruciferous vegetables restores the enzyme myrosinase that is destroyed from cooking. This restores all those amazing anti-cancerous benefits cruciferous vegetables give us!
- Chop up some fresh romaine and put it in the bottom of your bowl, add in cooked quinoa (follow the directions on your box). Once the onions are browned and the sweet potatoes are soft, add those in as well. Finally, add some freshly sliced bell pepper and top with sprouted pumpkin seeds and pomegranate seeds!
It turned out very flavorful, and is packed with protein. I will definitely be making this one again 🤗🤗
Hi, I’m Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!