Quinoa Power Bowls

  • 1 1/2 cups (dry) quinoa
  • 2 large sweet potatoes
  • 1 can dark kidney beans
  • 1 can cannellini beans
  • 1 large cucumber
  • 1 package genoa salami
  • 8 oz. feta
  • 8 oz. hummus
  • 1 bunch green onions
  • 1 Tbsp. olive oil
  • 1 tsp. Nature’s Seasons
  • Tahini dressing

Drain and rinse the kidney and cannellini beans. Toss with olive oil and a sprinkle of Nature’s Seasons. Prepare quinoa to package directions. Peel and dice sweet potatoes into cubes. Toss potatoes with olive oil and remaining Nature’s Seasons and roast at 350 for 30 minutes, tossing half way through. Peel and dice cucumber. Dice green onions.

Once everything is cool, assemble your bowls. Spread an even layer of quinoa in each bowl. Add marinated beans, sweet potatoes, hummus, and folded salami in each corner. Add cucumber, feta, and green onion in the center. Serve tahini, or dressing of your choosing (a simple lemon vinaigrette would be killer!) on the side.

These are perfect for meal prep!

Wine Pairing Suggestion

Francis Coppola Diamond Collection Pinot Grigio

***Makes four (hefty) bowls.

2 thoughts on “Quinoa Power Bowls

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