Let's jazz up the rainbow with a little crunch, a little tang and a little nutty bang! This harvest grain bowl is the perfect and filling vegetarian lunch or dinner that you don't want to miss! Not only is it filling and aesthetically pleasing, but it's loaded with fiber and flavor and nutrients to keep you going and feeling your best! Give it a try!
Ingredients:
1 cup of rainbow mix micro greens (I love the Aerofarm brand)
1/2 cooked quinoa each salad
1 cup of chopped sweet potatoes (1/8 cinnamon/ 1/8 pink Himalayan salt)
1/4 cup of dry cranberries
1/4 cup of chopped walnuts
1/4 cup or goat cheese crumbles
Dressing:
1/2 of ACV
1/4 cup of agave
1/2 tsp of cinnamon
(Save extra dressing for later)
Directions:
Peel and chop your sweet potatoes and season them with cinnamon and salt and then air fry them or roast them at 400 degrees for 10 minutes and set them aside to cool. Then, cook your quinoa according to the box directions. Next, once your sweet potatoes and quinoa have cooled, begin assembling your microgreens, cranberries, walnuts, quinoa and goat cheese in a medium size salad bowl. Lastly, whisk together your dressing and pour evenly over your salad and then enjoy!
