Super Nourishing Lemon Tahini Bowl

 

There are many things to love about this vegan Super Nourishing Lemon Tahini Bowl.

It offers a wonderful mix of plant-based flavors

It’s protein rich – quinoa and chickpeas are particularly great sources

and packed with cruciferous vegetables-  kale and broccoli

making it super immunity boosting

It’s easy to prepare.

And a crowd pleaser.

 

Nutrition Facts

 

Just how nourishing is this salad? Very! It’s full of health promoting phytonutrients, minerals, vitamins and antioxidants. Take a look at the nutrition facts.

Each salad contains 25 grams of protein

173 mg of calcium

4 mg of iron

610 calories

and

47 grams of dietary fiber

and no cholesterol at all. Plant-based meals never have cholesterol.

Thats a whole lot of goodness in one bowl!

 

Use the Recipe as a Template

 

There’s no need to follow the recipe ingredient by ingredient.

Don’t have quinoa? No worries. Swap it out with your favorite grain…barley, white or brown rice, farro

Prefer some other vegetables? Try some steamed carrots or cooked sweet potatoes, or anything else you’d like

Don’t like chickpeas? Try tofu or tempeh, Cannellini or pinto beans

Looking for some other delicious salads? Try this Spicy Asian Salad.

 

 

Super Nourishing Lemon Tahini Bowl

Course Salad
Cuisine Plant-based
Servings 4 servings

Ingredients
  

For the Salad

  • 1 cup quinoa cooked according to the package instructions
  • 1 medium sized beet cooked, peeled and diced
  • 3 cups broccoli florets cut small and steamed
  • 4 cups steamed kale
  • 1 15 oz. can chickpeas drained and rinsed or 1½ cups cooked chickpeas
  • 2 ripe avocados sliced

For the Dressing

  • ½ cup fresh lemon juice
  • ½ cup tahini
  • 1 ½ tablespoons agave nectar
  • ½ cup water more to thin if desired
  • 2 tablespoons peeled and grated ginger
  • Salt to taste

Optional Garnishes

  • Lemon wedges
  • Everything but the Bagel Seasoning or Toasted Sesame Seeds

Instructions
 

Instructions

  • Divide the salad ingredients between four medium sized plates or bowls.
  • Mix the dressing with a blender, strong fork or whisk.
  • Pour the dressing over each of the salads.
  • Garnish if desired.
Keyword chickpea, quinoa, vegan
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