Cilantro Lime Quinoa Veggie Bowl is a protein and nutrient packed vegan and gluten free meal that works great for lunches throughout the week!
This post in sponsored by NOW Foods. Free product and compensation was provide, however all opinions are my own.
If you haven’t jumped on the “bowl” bandwagon I highly suggest it. You can cook up or prepare a variety of veggies, grains and/or proteins and assemble them for a healthy, filling meal! Even better, make a few extra to fuel you through the week. They hold up great for packing lunches throughout the week.
I love making grain salad bowls. They are much more filling that just vegetables and provide extra fiber, protein and antioxidants. Whole grains like quinoa and wild rice provide additional fiber, protein, nutrients like potassium and iron and are also linked to lowering cholesterol. Plus they are naturally gluten free so work for a variety of diets.
I recommend making the grains during meal prep, say on a Sunday, since they are the only thing that needs to cook. That way you can assemble your bowls a little faster!
I used the organic wild rice from NOW Foods in this recipe, a good source of plant-based protein and fiber. I loved it’s earthy nutty flavor and the fact that it’s a larger grain gave some extra chew to this vegan bowl. Wild rice is not genetically modified in any way and is a grain of an aquatic plant that grows wild in North America.
The red quinoa I used from NOW Foods is slightly sweeter and firmer in texture than white quinoa so it holds it’s shape a little better after cooking. Use it as you do regular quinoa- on it’s own, added to soups, salads or baked into a casserole dish. I just love quinoa for being such a versatile grain and a good source of protein, fiber and iron.
I had the pleasure of visiting the NOW Foods plant last year and fell in love with the company and their products. You can read about my visit in this post, but their quality control, cleanliness of the plant, commitment to providing affordable high quality products and overall kindness truly blew me away.
They sell everything from essential oils and supplements to beauty products, food and pet products. Check out their website here to see for yourself!
I am working with NOW Foods throughout the year so expect to see more great products, giveaways and recipes utilizing their amazing line. These are some of the other goodies I received last month.
The dairy-free butter flavored coconut oil is so so good. Remember me telling you about it in this post? I have been boosting the nutrition of my smoothies with the wheat grass juice powder AND spirulina. No need for me to buy nutrition drinks out- I’ve got it all here!
So now are you ready for a NOW Foods giveaway? One lucky reader will get some of the food items I received- the cocoa and cocoa nibs (great for baking or to add to overnight oats), almond oil, wild rice, pine nuts, red quinoa and butter flavored coconut oil (this is approximately $75-$100 value). Please note that NOW Foods has the right to substitute per their discretion (for example, if a product is out of stock).
Enter using the rafflecopter below! and if you don’t win you can still easily make this recipe. Let me know if you have any questions! US residents only. Giveaway ends March 1, 2017 at 12:00am.
a Rafflecopter giveaway
- ¾ cup uncooked red quinoa, cooked per package instructions
- ½ cup uncooked wild rice, cooked per package instructions
- 1 tablespoon coconut oil
- 1 large sweet potato, peeled and chopped (seasoned with garlic powder, salt and pepper to taste)
- 4 cup chopped raw Kale
- 1 cup chopped cherry tomatoes
- 1 large avocado, diced
- ¾ cup crumbled feta
- ¼ cup chopped green onions
- ⅓ cup chopped cilantro
- Store bought fresh salsa (optional)
- For the Cilantro Lime Dressing:
- ¼ cup lime juice
- ⅓ cup packed cilantro
- ½ jalapeño, seeded and roughly chopped
- ⅓ cup + 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ tablespoon honey (or agave for vegan option)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 garlic clove chopped
- For the dressing: add all ingredients to the blender and puree until blended. Set aside.
- Cook grains and set aside (this can be done in advance).
- For sweet potato, heat coconut oil over medium heat. Add chopped sweet potato and cook, stirring on occasion for about 10 minutes or until tender. Season lightly with garlic powder, salt and pepper. This step can also be done in advance.
- To assemble the bowls: divide the grains evenly into the bowls, add ¼ of the sweet potato, 1 cup or kale, ¼ cup tomatoes, ¼ of an avocado, ¼ cup feta and spoonful of salsa to each bowl. Top with 1 tablespoon of chopped green onions and 1-2 tablespoons chopped cilantro. Drizzle with some of the dressing and enjoy! Feel free to adjust amounts of ingredients per bowl.