Grain Bowl with Turmeric Tahini Dressing
Total Time: 00h 55m
Hands-on Time: 00h 30m
Makes: 4 servings
Beautiful color, an exceptional choice of grains, veggies and legumes paired with a jammy egg and ripe avocado, and a generous drizzle of Turmeric Tahini Dressing make for a power-packed fest you can feel great about. Featuring our Regenerative Organic Certified® Turmeric and Organic, Fairtrade Certified Black Pepper.
NOTE: We’re excited to share that our Organic, Fairtrade Ground Black Pepper has transitioned to Regenerative Organic Certified®! Regenerative organic certification expands upon the best of fair trade and organic approaches by helping rehabilitate soil, respecting animal welfare, and improving the lives of farmers. Look for the new label on shelves this winter.
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Ingredients
- For the Bowl:
- 1 cup dry quinoa
- 1 large sweet potato, diced
- 1 tablespoon olive oil
- 1 teaspoon Frontier Co-op® Smoked Paprika
- Frontier Co-op® Sea or Himalayan Pink Salt, to taste
- Frontier Co-op® Regenerative Organic Certified® Ground Black Pepper, to taste
- 4 large eggs
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups finely shredded kale
- 1 cup pickled red cabbage (store-bought or homemade)
- 1 ripe avocado, sliced
- For the Turmeric Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Turmeric
- 1/2 teaspoon Frontier Co-op® Organic, Fairtrade Certified Black Pepper
- Frontier Co-op® Sea or Himalayan Pink Salt, to taste
- 2-4 tablespoons warm water (to thin)
Directions
- Preheat oven to 400 degrees.
- Cook quinoa according to package directions in salted water. Drain and let cool.
- In a medium bowl, toss together sweet potato, olive oil, smoked paprika, salt and pepper and transfer to a baking sheet. Roast for 25 to 30 minutes, until fork-tender and lightly browned.
- Meanwhile, bring a medium pot of water to a boil. Carefully lower eggs into boiling water and boil for 6½ to 7 minutes for a soft, jammy yolk. Near the end of cooking time, prepare an ice bath. Immediately transfer eggs to ice bath for 5 minutes, then peel and halve.
- Make the Turmeric Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, honey, turmeric, pepper and a pinch of salt. Add warm water, 1 tablespoon at a time, until dressing is smooth and pourable.
- Place shredded kale in a bowl with a small drizzle of olive oil and a pinch of salt. Massage with your hands for 1 to 2 minutes until tender. If you like fully raw kale, omit the massage step.
- Divide cooked quinoa among four bowls. Top each with roasted sweet potato, chickpeas, kale, pickled cabbage, sliced avocado, and a halved soft-boiled egg. Drizzle with turmeric tahini dressing before serving.
From this recipe
Frontier Co-op Frontier Co-op Black Pepper, Ground, Regenerative Organic Certified® 1.80 oz.
SKU: 19450
$11.19
Frontier Co-op Frontier Co-op Turmeric, Ground, Regenerative Organic Certified® 1.41 oz.
SKU: 19465
$8.09
