A light and satisfying quinoa bowl made with crunchy red and green cabbage that’s tossed in an almond butter dressing made with ginger, garlic and lime.
I’m pretty excited for this week because it means finally getting back into a regular routine. I’ve put my fitness on the back burner for the past several months so, like the majority of the population right now, I’ve made a commitment to myself to change that starting with the new year.
For me this means making it to the gym at least 3 days a week, no matter how late traffic makes me, and fitting in an additional 2 days of running. I’m pumped because I always feel so much better when I’m working out regularly. My mood is happier, I can sleep better and that soft layer beneath my skin jiggles a little less when I walk.
One thing that really helps keep me motivated to exercise is eating a good healthy lunch. Something that will fill me up without weighing me down and keep me energized all afternoon. It can be hard for me to find that balance sometimes but this bowl fits the bill perfectly.
To start, it’s made from a base of protein-packed quinoa, crunchy red and green cabbage, chopped almonds, fresh cilantro and green onion.
And, because you guys know how much I love almond butter, I combined it with ginger, lime, and garlic for a dressing so that is so addicting, you will have to resist licking it out of the bowl.
Last but not least, roasted sweet potatoes are tossed in for a little extra staying power which gives the whole thing a flavor profile that will knock your socks off. And of course the crunchy texture will have you happily munching your way through until the last bite.
I made a big batch for lunches last week and it was so good, I had to make it again this week. Needless to say, I’m looking forward to eating this for lunch and then taking a nice sweaty workout class before I come home to sit on the couch and watch the new season of The Bachelor. That might be another reason I’m excited for this week but let’s keep that our little secret, k?
runchy Quinoa Power Bowl with Almond Ginger Dressing
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 bowls
1 cup uncooked quinoa* (approx. 3 cups cooked)
1/2 head green cabbage, shredded (approx. 3 cups)
1/2 head red cabbage, shredded (approx. 3 cups)
1/2 cup diced green onions
1/2 cup fresh cilantro, chopped
3/4 cup chopped almonds
2 medium-size sweet potatoes, diced
1 tablespoon high heat oil
fine sea salt
Almond Butter Dressing
1/3 cup almond butter
1/3 cup extra virgin olive oil
3 cloves garlic (approx. 1 tablespoon)
3 inches peeled fresh ginger (approx. 1-2 tablespoons)
juice of 3 limes (approx. 1/3 cup)
filtered water to thin as needed
- Start by preheating the oven to 450°F and then line a baking sheet with parchment paper. Toss the sweet potato pieces in one tablespoon of high heat oil until they are very lightly coated and then spread them onto the baking dish so that they aren’t touching. Sprinkle them with salt and then place the baking sheet on the top rack and cook for 20 minutes, until crispy.
- While the potatoes are cooking, prepare the dressing by adding the ingredients to a food processor and blending until smooth. Add water as needed to thin until desired consistency is reached.
- Next, rinse the cooked quinoa and transfer to a large bowl. I usually use a few paper towels to remove any excess water. Then add the cabbage to the bowl along with the dressing and toss together until coated.
- Once the sweet potato is done, set aside to cool for at least 15 minutes. Then add it to the bowl along with the cilantro, chopped almonds, and green onion and gently toss together. Distribute into bowls to serve immediately or place in an airtight container and refrigerate for up to 3 days.