Easy Winter Nourish Bowls
Orange, Grapefruit, and Pomegranate Toss
Ingredients
- 3 sweet potatoes, peeled and cubed
- 2½ Tbsp olive oil
- ¾ tsp salt
- ½ tsp pepper
- 3 (5.4-oz) pkg rosemary quinoa-rice mix (see Note)
- 1½ cups pecan halves
- 6 cups sliced lacinato kale
- 3 pears, sliced
- 1 (16-oz) bottle Goddess tahini dressing (see Note)
Instructions
- Preheat oven to 425°F. Toss potatoes with oil, salt, and pepper; arrange in a single layer on a rimmed baking sheet. Bake 20 to 25 minutes or until tender.
- Meanwhile, prepare quinoa mix according to package directions. Toast nuts in a dry skillet over low heat until fragrant; remove from heat.
- Divide quinoa among 6 bowls. Arrange potatoes, kale, pears, and nuts over quinoa. Drizzle each bowl with desired amount of dressing.
Side Dish Ingredients
- 2 navel oranges
- 2 ruby red grapefruit
- 1 (4.4-oz) container pomegranate seeds (arils)
Side Dish Instructions
- Peel and section oranges and grapefruit.
- Combine fruit and pomegranate seeds in a serving bowl; toss.
Vegan Meal Plan
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