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 (omit for vegan version)
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
Instructions
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.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/cilantro-lime-quinoa-veggie-bowl/