SUMMER POWER BOWL

Photo credit: Nancy Bordeleau

Makes 8 servings

Ingredients:

For the roasted vegetables:

• 3 small sweet potatoes, peeled and cubed (4 cups)
• 4 cups Brussels sprouts, trimmed and halved
• 1 medium white or purple cauliflower, cut into small florets
• 1 medium red onion, peeled and chopped
• 2 large red bell peppers, seeded and diced
• 3 tbsp avocado oil, divided
• Pink salt and pepper to taste

For the quinoa:

• 1 cup uncooked quinoa

For the fresh vegetables:

• 1 English cucumber, diced
• 1 medium bunch of green onions, chopped
• 2 cups cherry tomatoes, halved

For the power bowl toppings:

• Protein of choice: grilled salmon, grilled chicken, smoked salmon, tempeh
• Chopped lettuce/greens (romaine, iceberg, kale, etc.)
• Ripe avocados
• Nuts and seeds of choice (I used hemp seeds and pumpkin seeds)
• Hummus (homemade or store-bought. Personally, I use the Fontaine Santé brand) or pesto

For the dressing:

• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) avocado oil or extra-virgin olive oil
• 2 tsp (10 ml) Dijon mustard
• 1/4 tsp pink salt
• Freshly ground pepper, to taste
• 1 pinch of stevia or monk fruit, optional

Instructions:

1. Place two racks in the center of the oven.
2. Preheat oven to 200°C (400°F) and line two baking sheets (15 x 21 inches) with parchment paper. It is important to use extra-large baking sheets to allow enough room for all the vegetables.
3. Spread the chopped vegetables to be roasted onto the sheets.
4. Pour 1 1/2 tablespoons of avocado oil over each sheet and toss the vegetables until they are completely coated in oil.
5. Sprinkle generously with pink salt and pepper.
6. Roast the vegetables for 30 to 40 minutes until tender and golden brown.
7. While the vegetables are roasting, add the quinoa to a large saucepan with 1.75 cups (440 ml) of water. Stir. Bring to a boil over medium-high heat, then immediately reduce to medium-low heat, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed.
8. Remove the roasted vegetables from the oven. Once cooled, transfer all the vegetables and the quinoa into containers, seal them with airtight lids, and place them in the refrigerator.

To assemble the bowls:

1. Add a few generous handfuls of lettuce to the bottom of a large, shallow bowl along with the fresh vegetables.
2. Drizzle with a little dressing and toss the lettuce and vegetables until well coated.
3. Top with quinoa and roasted vegetables.
4. I always warm up the quinoa and roasted vegetables first!
5. Then add diced avocado, more dressing, your protein, nuts and seeds, as well as the hummus or pesto.
6. The topping possibilities are endless; have fun changing the toppings every day!

Enjoy your meal and have a great summer 🙂 Health is a lifestyle!