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Edamame & Sweet Potato Quinoa Bowl
Yield: 4 Servings
Vegan
Ingredients:
2½ cups Sweet Potato, Diced
2 cups Whole Edamame
4 cups Fresh Green Kale, Chopped
2 cups Quinoa (cooked per pkg instructions)
2 tsp. Extra Virgin Olive Oil
1 pinch Salt & Pepper
¼ cup Green Onion, Diced
Sesame Tahini Dressing Ingredients:
3 tbsp. Lite Soy Sauce
¼ cup Sherry Vinegar
2 tsp. Fresh Ginger, Grated
2 tbsp. Shallot, Peeled, Diced Fine
2 tsp. Brown Sugar
2 tbsp. Tahini Paste
½ cup Extra Virgin Olive Oil
2 tbsp. Sesame Oil
1 tbsp. Lime Juice
Preparations:
1. Wash and prepare all vegetables.
2. Microwave or boil sweet potatoes until tender.
Dressing:
3. Mix all ingredients together, whisk vigorously to form an emulsion.
Plate Assembly:
Fold in the sweet potato, edamame and remaining vegetables into the quinoa. Drizzle the quinoa with the dressing.
Divide between 4 plates and garnish with green onions.
