Goddess Glow Bowl with Turmeric Dressing
Goddess Glow Bowl with Turmeric Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potatoes, medium, peeled and cut into 1/2-inch cubes
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Goddess Glow Bowl
- 1 cup organic quinoa, uncooked, rinsed well
- 2 cups filtered water
- 1 organic chickpeas, 15-ounce can, rinsed and drained
- 8 cups organic mixed greens
- 1 organic English cucumber, large, thinly sliced or diced
- 2 organic carrots, medium, shredded
- 2 organic avocado, ripe, pitted and sliced
- 1/4 cup organic pumpkin seeds, raw
- 1/4 cup organic hemp seeds, raw
For the Turmeric Adaptogen Dressing
- 1/2 cup organic extra virgin olive oil
- 1/4 cup fresh organic lemon juice, from 1-2 lemons
- 2 tablespoons organic apple cider vinegar
- 3 tablespoons organic tahini
- 2 tablespoons organic maple syrup, grade A
- 1 teaspoon ground organic turmeric
- 1 teaspoon fresh organic ginger, grated
- 1 teaspoon organic ashwagandha powder
- 1 tablespoon organic MCT oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed organic sweet potatoes with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon of sea salt, and 1/8 teaspoon of freshly ground black pepper. Spread them in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Roasting sweet potatoes enhances their natural sweetness and provides a good source of beta-carotene for skin health.
⏱️ 25 min•🌡️ 400°F - 2
While the sweet potatoes roast, prepare the quinoa. Combine 1 cup of rinsed organic quinoa and 2 cups of filtered water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork. Quinoa is a complete protein and provides sustained energy.
⏱️ 20 min - 3
Prepare the Turmeric Adaptogen Dressing. In a blender or food processor, combine 1/2 cup of organic extra virgin olive oil, 1/4 cup of fresh organic lemon juice, 2 tablespoons of organic apple cider vinegar, 3 tablespoons of organic tahini, 2 tablespoons of organic maple syrup, 1 teaspoon of ground organic turmeric, 1 teaspoon of grated fresh organic ginger, 1 teaspoon of organic ashwagandha powder, 1 tablespoon of organic MCT oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Blend until smooth and creamy. Turmeric is known for its anti-inflammatory properties, ashwagandha is an adaptogen to support stress response, and MCT oil provides healthy fats for sustained energy.
⏱️ 10 min - 4
Assemble the Goddess Glow Bowls. Divide 8 cups of organic mixed greens among 4 large bowls. Top each with 3/4 cup of cooked organic quinoa, 1/4 of the rinsed organic chickpeas, 1/4 of the sliced organic cucumber, 1/4 of the shredded organic carrots, and 1/4 of the roasted organic sweet potatoes. Arrange 1/2 of a sliced organic avocado in each bowl.
⏱️ 5 min - 5
Drizzle each bowl generously with the Turmeric Adaptogen Dressing. Sprinkle each serving with 1 tablespoon of raw organic pumpkin seeds and 1 tablespoon of raw organic hemp seeds for added crunch, healthy fats, and minerals. Serve immediately and enjoy the vibrant flavors and nourishing benefits of this Goddess Glow Bowl.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Goddess Glow Bowl with Turmeric Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potatoes, medium, peeled and cut into 1/2-inch cubes
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Goddess Glow Bowl
- 1 cup organic quinoa, uncooked, rinsed well
- 2 cups filtered water
- 1 organic chickpeas, 15-ounce can, rinsed and drained
- 8 cups organic mixed greens
- 1 organic English cucumber, large, thinly sliced or diced
- 2 organic carrots, medium, shredded
- 2 organic avocado, ripe, pitted and sliced
- 1/4 cup organic pumpkin seeds, raw
- 1/4 cup organic hemp seeds, raw
For the Turmeric Adaptogen Dressing
- 1/2 cup organic extra virgin olive oil
- 1/4 cup fresh organic lemon juice, from 1-2 lemons
- 2 tablespoons organic apple cider vinegar
- 3 tablespoons organic tahini
- 2 tablespoons organic maple syrup, grade A
- 1 teaspoon ground organic turmeric
- 1 teaspoon fresh organic ginger, grated
- 1 teaspoon organic ashwagandha powder
- 1 tablespoon organic MCT oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed organic sweet potatoes with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon of sea salt, and 1/8 teaspoon of freshly ground black pepper. Spread them in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Roasting sweet potatoes enhances their natural sweetness and provides a good source of beta-carotene for skin health.
⏱️ 25 min•🌡️ 400°F - 2
While the sweet potatoes roast, prepare the quinoa. Combine 1 cup of rinsed organic quinoa and 2 cups of filtered water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork. Quinoa is a complete protein and provides sustained energy.
⏱️ 20 min - 3
Prepare the Turmeric Adaptogen Dressing. In a blender or food processor, combine 1/2 cup of organic extra virgin olive oil, 1/4 cup of fresh organic lemon juice, 2 tablespoons of organic apple cider vinegar, 3 tablespoons of organic tahini, 2 tablespoons of organic maple syrup, 1 teaspoon of ground organic turmeric, 1 teaspoon of grated fresh organic ginger, 1 teaspoon of organic ashwagandha powder, 1 tablespoon of organic MCT oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Blend until smooth and creamy. Turmeric is known for its anti-inflammatory properties, ashwagandha is an adaptogen to support stress response, and MCT oil provides healthy fats for sustained energy.
⏱️ 10 min - 4
Assemble the Goddess Glow Bowls. Divide 8 cups of organic mixed greens among 4 large bowls. Top each with 3/4 cup of cooked organic quinoa, 1/4 of the rinsed organic chickpeas, 1/4 of the sliced organic cucumber, 1/4 of the shredded organic carrots, and 1/4 of the roasted organic sweet potatoes. Arrange 1/2 of a sliced organic avocado in each bowl.
⏱️ 5 min - 5
Drizzle each bowl generously with the Turmeric Adaptogen Dressing. Sprinkle each serving with 1 tablespoon of raw organic pumpkin seeds and 1 tablespoon of raw organic hemp seeds for added crunch, healthy fats, and minerals. Serve immediately and enjoy the vibrant flavors and nourishing benefits of this Goddess Glow Bowl.
⏱️ 2 min