Erewhon Adaptogen Power Bowl
ErewhonErewhon Adaptogen Power Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic olive oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups filtered water
- 1/4 teaspoon pink Himalayan salt
For the Creamy Adaptogen Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice, freshly squeezed
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 2 tablespoons filtered water, or more, to reach desired consistency
- 1/2 teaspoon organic ashwagandha powder
- 1/2 teaspoon organic reishi mushroom powder
- 1/4 teaspoon pink Himalayan salt
For Assembly
- 1 can Jovial Organic Chickpeas, 15-ounce, rinsed and drained
- 5 ounces Erewhon Organic Baby Spinach Salad
- 2 organic avocado, ripe, sliced
- 1/4 cup organic pumpkin seeds
- 2 tablespoons organic hemp seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, toss the diced organic sweet potatoes with organic olive oil, pink Himalayan salt, and freshly ground black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the sweet potatoes are roasting, prepare the quinoa. Combine the rinsed organic quinoa, filtered water, and pink Himalayan salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 5
Prepare the Creamy Adaptogen Dressing: In a small bowl, whisk together the organic tahini, fresh organic lemon juice, organic maple syrup, organic apple cider vinegar, filtered water, organic ashwagandha powder, organic reishi mushroom powder, and pink Himalayan salt until smooth and creamy. Add more water if needed to reach your desired consistency.
⏱️ 5 min
- 6
To assemble the bowls, divide the Erewhon Organic Baby Spinach Salad among four serving bowls. Top with cooked organic quinoa, roasted organic sweet potatoes, and rinsed Jovial Organic Chickpeas.
⏱️ 5 min
- 7
Garnish each bowl with sliced organic avocado, organic pumpkin seeds, and organic hemp seeds. Drizzle generously with the Creamy Adaptogen Dressing.
⏱️ 5 min
- 8
Serve immediately and enjoy this nutrient-dense, adaptogen-rich power bowl, perfect for supporting overall well-being.
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Adaptogen Power Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic olive oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups filtered water
- 1/4 teaspoon pink Himalayan salt
For the Creamy Adaptogen Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice, freshly squeezed
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 2 tablespoons filtered water, or more, to reach desired consistency
- 1/2 teaspoon organic ashwagandha powder
- 1/2 teaspoon organic reishi mushroom powder
- 1/4 teaspoon pink Himalayan salt
For Assembly
- 1 can Jovial Organic Chickpeas, 15-ounce, rinsed and drained
- 5 ounces Erewhon Organic Baby Spinach Salad
- 2 organic avocado, ripe, sliced
- 1/4 cup organic pumpkin seeds
- 2 tablespoons organic hemp seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, toss the diced organic sweet potatoes with organic olive oil, pink Himalayan salt, and freshly ground black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the quinoa. Combine the rinsed organic quinoa, filtered water, and pink Himalayan salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 5
Prepare the Creamy Adaptogen Dressing: In a small bowl, whisk together the organic tahini, fresh organic lemon juice, organic maple syrup, organic apple cider vinegar, filtered water, organic ashwagandha powder, organic reishi mushroom powder, and pink Himalayan salt until smooth and creamy. Add more water if needed to reach your desired consistency.
⏱️ 5 min - 6
To assemble the bowls, divide the Erewhon Organic Baby Spinach Salad among four serving bowls. Top with cooked organic quinoa, roasted organic sweet potatoes, and rinsed Jovial Organic Chickpeas.
⏱️ 5 min - 7
Garnish each bowl with sliced organic avocado, organic pumpkin seeds, and organic hemp seeds. Drizzle generously with the Creamy Adaptogen Dressing.
⏱️ 5 min - 8
Serve immediately and enjoy this nutrient-dense, adaptogen-rich power bowl, perfect for supporting overall well-being.