Monday is my day to reset and get back to healthy eating after going out during the weekend. I love going to restaurants for the social aspect, but the food usually leaves me feeling a bit sluggish. I blame my sensitive digestion. After the weekend, I usually go meatless and load up on plant food for a quick, one day detox. To summarize my Monday meal plan, I would do a morning protein shake, soup or salad for lunch and a grain bowl for dinner.
Grain bowls are such a simple, delicious and versatile meal. For the base, use a gluten free grain such as quinoa, millet or brown rice. Top with roasted veggies (cauliflower, red peppers, squash), beans for protein (lentils, black, mung, chickpeas) and something raw like radish, spinach, cucumber or cherry tomatoes. Get creative and use whatever you have in your fridge, it’s a perfect way to make use of leftover rice and veggies.
But what really makes this dish is the yummy Turmeric Dressing. Make it once and you will fall in love with the rich umami flavor of the miso and tahini. You could double the recipe and use it during the week as a vegetable dip, satay sauce or salad dressing.
Ok so this is not exactly kid friendly but moms need to eat well too! I hope you enjoy this recipe as much as I do.
- 1 cup dry quinoa
- 1 small butternut squash, peeled, seeded and cut into bite sized cubes
- 2 cups broccoli florets
- 2 garlic cloves, minced
- 1 1/2 tablespoons coconut oil
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1 avocado, sliced
- 1 cup black beans, cooked
- 4 radishes, sliced
- 4 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon coconut aminos
- 2 tablespoons white miso paste
- 1 small clove garlic
- 1/2 teaspoon turmeric or 1 piece fresh turmeric
- 1/2-1 teaspoon sriracha
- 8 tablespoons water, or more as needed
- Optional toppings: pomegranate seeds, nuts or pumpkin seeds
Preheat oven to 400°F.
Cook quinoa according to instructions.
To prepare squash and broccoli, combine with coconut oil, garlic, salt and basil in a baking dish. Roast for about 25-30 minutes or until squash is tender all the way through.
To make the Tahini Turmeric Sauce, blend tahini, maple syrup, coconut aminos, miso, garlic, turmeric, sriracha and water until smooth, adding more water to create desired consistency.
Place 1 cup cooked quinoa in a bowl. Arrange roasted butternut squash, broccoli, avocado, beans, radishes on top in neat rows. Top with pomegranate or pumpkin seeds.
Drizzle with the Tahini Turmeric sauce.