This is the ultimate fall, cozy, sweater weather bowl. It's packed with skin health benefits from the sweet potato and carrot, which are high in beta carotene. You get some antioxidants from the pomegranate. Made with seasonal fall ingredients at their prime. Chickpeas are optional. Best for your follicular phase or luteal phase!
Directions:
Makes ~4 servings
- 1 c quinoa
- 2 c water
- 1 sweet potato
- 6 carrots
- 1/4 c pumpkin seeds
- 1 fistful parsley
- 1 clove garlic
- 1/4 shallot
- 1/3 c olive oil
- juice of 1/2 orange
- 1 tsp orange zest
- juice of 1/4 lemon
- 1 tsp lemon zest
- 1 tbsp maple syrup
- 1 pomegranate
- 2 cans chickpeas
- 1 tsp cumin
- 1 tsp smoked paprika
- salt
- pepper
Directions:
- Preheat oven to 425 degrees.
- Using a blender or food processor, combine the parsley, olive oil, garlic, shallot, orange and lemon zest, orange and lemon juice, maple syrup, and a pinch of salt to create a pesto. Pulse until everything is well combined.
- Peel and chop sweet potato and carrot. Combine with all the pesto and place on a baking sheet. Roast for 25 minutes.
- Drain and rinse chickpeas. Drizzle with olive oil and season with cumin, smoked paprika, salt, and pepper. Roast in oven for 25-35 minutes.
- Combine quinoa, water, and a large pinch of salt in a pot. Bring to a boil, then decrease the heat to low, cover the pot, and simmer for 15 minutes.
- To serve, add quinoa to your bowl followed by the roasted veggies, chickpeas, and a handful of pomegranate seeds. Drizzle with balsamic glazed and add any other meat desired.
As an alternative, you can skip adding the pumpkin seeds to the pesto and just mince everything and mix together. Chicken, salmon, and some red meats would go amazing with this bowl as well. I also added some hemp seeds on top for some extra protein to keep it veggie. Enjoy!! 🫶