FlowMainModerateOmnivoreGluten Free
Quinoa Legume Harvest Bowl
Protein first grain bowl with roasted cooled sweet potato and a bright vinegar dressing
20 prep35 cookServes 4520 kcal per serving
The Story
A harvest bowl that moves from field to table with intention. Roasted sweet potato cooled to deepen resistant starch sits beside hearty legumes and vibrant greens for a plate that supports steady energy and graceful metabolic transitions.
Serve protein first at the table to slow carbohydrate absorption. Combine slow carbs like quinoa with legume muscle and a vinegar forward dressing to stimulate insulin sensitivity and digestive readiness.
Ingredients
- Quinoa Rinsed1 cup dry
- Water2 cups
- Cooked Chickpeas1 and a half cups
- Sweet Potato Roasted And Cooled2 cups cubed
- Broccoli Lightly Steamed2 cups
- Green Beans Blanched1 cup
- Extra Virgin Olive Oil3 tablespoons
- Apple Cider Vinegar2 tablespoons
- Dijon Mustard1 teaspoon
- Ground Fenugreek1 quarter teaspoon
- Ground Cinnamon Pinch
- Toasted Pumpkin Seeds2 tablespoons
- Sea Salt1 teaspoon
- Fresh Cracked Black Pepper To Taste
Method
- 1Cook quinoa in water until fluffy and let it cool slightly to preserve slow carb integrity
- 2Roast sweet potato until tender then chill to increase resistant starch and toss with a little olive oil and sea salt
- 3Blanch broccoli and green beans briefly to maintain color and crunch then combine with quinoa and chickpeas in a large bowl
- 4Whisk apple cider vinegar with olive oil mustard fenugreek and a pinch of cinnamon into a bright dressing and toss with the bowl
- 5Sprinkle pumpkin seeds and finish with cracked pepper then sit for five minutes so flavors marry and serve protein first before larger bites of grain
Nutrition
Per serving
34g
Protein
60g
Carbs
18g
Fat
Calories520
Fibre14g
Sugars8g
Vitamins
Vitamin C70 mg
Vitamin K85 mcg
Minerals
Iron5 mg
Potassium900 mg
Utensils
SaucepanRoasting TraySteamer BasketLarge BowlWhisk