California Bowl
Experience the vibrant flavors of the Golden State with this nourishing California Bowl recipe, a harmony of wholesome ingredients and fresh produce. Featuring a base of fluffy quinoa, roasted sweet potatoes, and crisp mixed greens, this bowl is topped with creamy avocado, juicy cherry tomatoes, crunchy cucumber, and protein-packed edamame. A drizzle of tangy tahini-lemon dressing ties it all together with a hint of nutty richness, while sesame seeds provide the perfect finishing touch. Ready in just 40 minutes, this hearty, plant-based bowl is perfect for a light lunch or satisfying dinner. Packed with superfoods and bursting with color, the California Bowl is as nutritious as it is delicious—a must-try for anyone seeking a healthy and flavorful meal idea!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups mixed greens
- 1 medium avocado
- 1 cup cherry tomatoes
- 0.5 medium cucumber
- 0.5 cup edamame
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons water (for dressing)
- 0.25 teaspoons garlic powder
- 1 teaspoon sesame seeds
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Preheat the oven to 425°F (220°C).
Peel and dice the sweet potato into small cubes. Toss the cubes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and black pepper. Spread the sweet potato evenly on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
While the quinoa and sweet potato are cooking, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber into small pieces, and cut the avocado into slices or cubes.
Cook the edamame according to package instructions (usually steaming or boiling for 2–3 minutes). Set aside.
In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of water, remaining olive oil, garlic powder, and a pinch of salt to make the dressing. Adjust the consistency with additional water if needed.
To assemble the bowl, start with a base of mixed greens in each serving bowl. Add a scoop of cooked quinoa to each bowl, followed by roasted sweet potato cubes, cherry tomatoes, cucumber, edamame, and avocado.
Drizzle the tahini dressing over the top of the bowls. Sprinkle with sesame seeds for garnish.
Serve immediately and enjoy your fresh, healthy California Bowl!
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 17.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2558 mg | 197% | |
| Iron | 10725.2 mg | 59584% | |
| Potassium | 2538 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
