WHY YOU’LL LOVE IT
Winter is the perfect time to lean into warm meals, fiber-rich plants, healthy fats, and steady protein. This bowl is packed with nutrients that support energy, digestion, and consistency.
INGREDIENTS (SERVES 2)
Base
- 1 cup cooked quinoa (or farro)
Seasonal Roasted Veggies
- 1 medium sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 1 tbsp olive oil
Greens
- 2 cups organic kale, chopped
Protein (choose one)
- 2 salmon fillets (about 5 oz each) or
- 1 cup chickpeas (roasted)
Toppings
- ¼ avocado, sliced
- 2 tbsp pomegranate seeds
- 1 tbsp pumpkin seeds
Simple Lemon-Tahini Drizzle
- 2 tbsp tahini
- Juice of ½ lemon
- 1–2 tbsp warm water
- Pinch of salt
HOW TO MAKE IT
- Roast the veggies: Preheat oven to 400°F. Toss sweet potato + Brussels sprouts with olive oil, salt, pepper (and optional spices). Roast 25–30 min until caramelized.
- Cook your protein:
- Salmon: season lightly, bake 10–12 min or pan-sear.
- Chickpeas: roast (drained + dried) with spices ~20 min until crisp.
- Build your bowl: Add quinoa, kale, roasted veggies, protein, and toppings.
- Finish with drizzle: Whisk tahini + lemon + warm water + salt until smooth. Drizzle and enjoy.
MACROS
OPTION A: WITH SALMON (PER SERVING, 1 BOWL)
- Calories: ~730
- Protein: ~45g
- Carbs: ~52g
- Fat: ~40g
- Fiber: ~12g
OPTION B: WITH CHICKPEAS (PER SERVING, 1 BOWL)
- Calories: ~585
- Protein: ~21g
- Carbs: ~74g
- Fat: ~25g
- Fiber: ~15g