Quinoa Nourish Bowls with Magic Nooch Sauce
Servings 4
Ingredients
- 1 lb potatoes, halved, very thinly sliced*
- 4 cups broccoli florets (from about 1 lb)*
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup quinoa (1 ½ cups cooked)
- 1 (15 oz) can of beans, drained and rinsed, warmed up in the microwave**
- 1 cup crumbled feta cheese
- Chopped fresh herbs, for topping
- Chopped toasted nuts, for topping
For the sauce:
- ½ cup nutritional yeast
- ¼ cup sesame seeds
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce or tamari
- 2 tbsp water
- 2 tsp honey or maple
- 1 clove garlic
- ½ tsp kosher salt
- *Easily sub another starch veg for some or all of the potatoes, sweet potatoes, carrots, etc…. Broccoli can be replaced with cauliflower or another veggie that can take a long cook time. You can also use asparagus, but add it to the baking sheet during the last 10 minutes of bake time.
- **Always warm your beans before adding them to anything - it will make them taste better and absorb the flavor of the dressing.
- Add more greens! ~ Fluff 2 cups finely chopped kale, spinach, or other leafy green into the hot cooked quinoa.
- Double the sauce! ~ This is one of those sauces that you’ll want MORE of. It freezes really well and is delicious on meats, veggies, and any bowl variation.
Items you can prep ahead (optional)
- Halve and thinly slice 1 lb potatoes (store in cold water)
- Chop 4 cups broccoli florets
- Roast the veggies
- Cook ½ cup quinoa
- Toast nuts for topping
- Prep herbs for topping
- Make the sauce
Instructions
- Preheat the oven to 425F convection. Line a baking sheet with parchment paper.
- To the baking sheet, add the potatoes, broccoli, oil, salt, and pepper. Use your hands to toss to coat thoroughly. Spread into an even layer and bake for 25-30 minutes or until the broccoli is nicely charred (don’t be afraid to burn it!) and potatoes are golden.
- In a small-medium pot, add the quinoa and ¾ cup water. Bring to a boil, then reduce the heat and simmer, covered, for 12 minutes or until cooked through and water has evaporated.
- In a high-speed blender, add all of the dressing ingredients and blend on high until totally smooth.
- To your bowl, add a scoop of quinoa (a heaping ¼ cup), plenty of potatoes/broccoli, and warm beans. Drizzle the sauce all over. Top with feta, herbs, and nuts.
Notes
Substitutions:
- To make vegan, skip the feta. Top with a vegan alt cheese or more nutritional yeast.
- IF you really don’t want to buy the nutritional yeast, you could leave it out and add another ¼ cup sesame seeds or 2-3 tbsp tahini. I haven’t tried this, so make sure to taste and adjust the salt, acid, etc…if needed.
- Replace quinoa with rice or farro (any cooked grain).
- Replace broccoli with cauliflower or a quick cooking veg, like asparagus. If using asparagus, add it to the baking sheet when there is 10 minutes of cook time left.
- Not into beans? Add some cooked chicken, steak, or any cooked ground meat instead!
- Replace sesame seeds with walnuts OR you can use 2 heaping tbsp tahini.
Storage:
- Store leftovers in an airtight container:
- Quinoa: up to 6 days in the fridge or 2 months to the freezer
- Veggies: up to 5 days in the fridge or 2 months in the freezer
- Sauce: up to 5 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Turn the bowl into a salad - just toss everything together in a bowl with the sauce. Top with all the toppings.
- Thin out leftover sauce with some water.
- Put a fried egg on it or add any cooked chicken, sausage, etc…