Summer Healing Bowl

Healing-Bowls-4

I haven’t been feeling my best this past week, so I’ve been trying to load up on extra veggies and wholesome food. I created this bowl after being inspired by a recipe I saw on Deliciously Ella and wanted to give my own spin to it. I love how easy it is to make and it’s utterly delicious. I was spoon feeding myself way after I had reached the “I’m full” point just because I couldn’t put it down.

This is the perfect meal for a busy lunch or a simple, rejuvenating dinner. The creamy lemon tahini dressing adds a flavorful punch to the dish and the avocado on top really brings it all together. You won’t be disappointed. 

Summer Healing Bowl
Serves: 1
 
Ingredients
  • ½ cup quinoa
  • ½ zucchini, chopped
  • Big handful of kale
  • Big handful of spinach
  • ½ avocado, sliced
  • 1 lemon
  • 2 tablespoons olive oil
  • Salt
For the dressing
  • 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • Pinch of salt
  • Water, as needed to thin it out
Instructions
  1. Bring the quinoa and 1 cup of water to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, or until the liquid has fully absorbed.
  2. While the quinoa is cooking, mix the dressing ingredients and set aside.
  3. In a small saucepan, saute the zucchini in 1 tablespoon olive oil until soft, add in the spinach in the last minute and cook until it is wilted. Season with salt.
  4. In a small bowl, massage the kale with the 1 tablespoon of olive oil, the juice of the lemon, and a little salt for about two minutes, or until it is soft.
  5. To serve, place the quinoa in a bowl, add the kale, then the zucchini and spinach, and finally the avocado. Drizzle the dressing on top and squeeze any leftover lemon juice. Garnish with some chili flakes for extra flavor.
Notes
I love lots of dressing, so this makes a good amount. You can use any leftover dressing for roasted veggies, as a dip, and more. Store in the fridge.
Healing-Bowls-6

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: