Goddess Bowl with Ginger Tahini Dressing

It is time to load up on the winter veggies y’all!  Cruciferous vegetables are abundant right now, and they are quite literally the best way to fight the cold & flu season!

This Goddess Bowl is chockfull of gorgeous vitamins and tasty flavor.  Paired with the dressing, you get a powerful punch of germ fighting thanks to the raw garlic and ginger.  This is honestly the way that I want to eat everyday.  Fresh, seasonal and flavorful.  I tend to scarf this down like I haven’t seen food in some time, but afterwards I feel amazing!

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Note: Recipe makes 4 bowls.  It makes a decent amount of dressing, you can store it in the fridge for a couple of days if you have any leftover.

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For this recipe, I just “fried” my chickpeas in a skillet.  Make sure to rinse and dry your canned garbanzo beans before you coat them in the oil and spices.  These are super yummy, but you could also play with my recipe from yesterday, Chili-Lime Roasted Garbanzo Beans.  It is a delicious option and would work beautifully with these Goddess Bowls!

When cooking your quinoa, combine 1 cup of quinoa with 2 cups of water, cover, and put it to boil then simmer on the stove.  This grain cooks faster than rice, so check it in about 10 minutes after it boils.

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Now for the dressing!  This is so flavorful, I LOVE it!

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You will need a food processor for making this dressing, in order to chop up the ginger into a slurry.

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Basically, dump all the ingredients into the processor and whirl away until smooth!

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The water is key with this recipe because it can be a tad on the thick side.goddess bowl_0007

Time to load up on the veggies now!  Sam and I are super blessed to be cultivating our Zest Garden.  It is an amazing source for us.  I love being able to pick fresh kale and parsley for a serious power-punch of vitamins and minerals!

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If you want to recreate the fun little strands of carrots like you see below, just grab a cocktail zester.  Simply drag the zester down the length of the carrot to create lovely, long ribbons.  You can do the same with zucchini and cucumbers, as well!  Easy!!  I love putting my kitchen tools to work…rather than buying tons of random, specialized tools.

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This isn’t a formal dish.  Just load up a big bowl full of all the tasty treats.  The Ginger Tahini dressing is thick and flavorful, so get ready for some zing!

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The balance of protein from the quinoa, chickpeas, and dressing make this veggie-full dish an awesome one dish complete meal.  So much flavor!!  Even Billy dove into this for lunch…..ummmm but he christened it a Warrior Bowl.  Hahahaha!!

xoxo

Chanda

 

Goddess Bowl with Ginger Tahini Dressing

This Goddess Bowl is chockfull of gorgeous vitamins and tasty flavor.  Paired with the dressing, you get a powerful punch of germ fighting thanks to the raw garlic and ginger.  This is honestly the way that I want to eat everyday.  Fresh, seasonal and flavorful.

Course: Condiments, Dinner, Gluten Free, Lunch, Salad, Side Dish, vegan, vegetarian
Cuisine: Gluten Free, Mediterranean, Vegan, Vegetarian
Servings: 4 bowls
Ingredients
Goddess Bowl
  • 1 bunch kale, chopped
  • 1 bunch parsley, chopped
  • 6 scallions, sliced lengthwise
  • 1 cup quinoa
  • 2-4 carrots, shredded
  • 2 cups red cabbage, chopped
  • 2 avocados, sliced
Roasted Chickpeas
  • 1 can garbanzo beans or chickpeas
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • cayenne to taste
  • salt to taste
Ginger Tahini Dressing
  • 4 nubs ginger, about 1 inch long
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2 tsp salt
  • 2 limes, zested
  • 3 limes, juiced (feel free to use the zested limes for juicing)
  • 3/4 cup water
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave syrup
Instructions
  1. For this recipe, I just "fried" my chickpeas in a skillet.  Make sure to rinse and dry your canned garbanzo beans before you coat them in the oil and spices. 

    Another alternative is making these Chili-Lime Roasted Garbanzo Beans.

  2. When cooking your quinoa, combine 1 cup of quinoa with 2 cups of water, cover, and put it to boil then simmer on the stove.  This grain cooks faster than rice, so check it in about 10 minutes after it boils.

  3. Now for the dressing! Grab your food processor. Dump all your ingredients into the processor. Whirl away until smooth!

  4. Next, grab all your nutrient packed veggies to add to the bowl. Add some carrots, kale, parsley, red cabbage, scallions, and avocados! The opportunities are endless!

  5. Top with your Ginger Tahini dressing and get ready for some zing!