Winter time calls for warming foods to soothe the soul. Eating salads during the winter can sometimes be hard on our digestive system so I made this recipe with steamed veggies to keep my digestive system happy while still getting in my greens. Its loaded with healthy carbs, protein, vitamins and minerals galore and will keep you satisfied for a while. I added a tahini dressing on top and it was amazing. This is the perfect lunch and stayed well as leftovers. Serves 2
1 cup lacinato kale de-stemmed
1/2 large sweet potato
2 handfuls broccoli florets
1/2 cup chopped carrots
1/2 cup chopped cucumbers
1/4 cup chopped cherry tomatoes
1 cup shiitake mushrooms
2 cloves garlic
1/4 cup cilantro roughly chopped
1 cup cooked quinoa
Tahini dressing to coat
Start by placing chopped and de-stemmed kale, broccoli florets, carrots, and sweet potatoes in steamer and steam until fork tender. Cook quinoa to package directions and then add 1 cup to a bowl for the base. Chop shiitake mushrooms and add to a cast iron pan with light coconut oil and garlic and cook until fragrant adding cilantro just at the very end. Add steamed veggies to the bowl with cucumbers, tomatoes, mushrooms and dress with tahini dressing. Other toppings for added protein include boiled eggs, tempeh, and baked pea falafels, Undressed leftovers can be saved in an airtight container for up to 2 days in the refrigerator.
Tahini Dressing
1/2 cup tahini paste
1/2 cup nutritional yeast
1/2 cup water
4 garlic cloves
2 pitted dates soaked for 3 minutes in warm water
2 lemons juiced
1 teaspoon salt
pepper to taste
Place all ingredients in Vitamix and blend. Store in an airtight container in refrigerator for up to 7 days.