A light and satisfying quinoa bowl made with crunchy red and green cabbage that’s tossed in an almond butter dressing made with ginger, garlic and lime.
Hey guys! I hope your first weekend of 2015 was an awesome one.
I’m pretty excited for this week because it means finally getting back into a regular routine. I’ve put my fitness on the back burner for the past several months so, like the majority of the population right now, I’ve made a commitment to myself to change that starting with the new year.
For me this means making it to the gym at least 3 days a week, no matter how late traffic makes me, and fitting in an additional 2 days of running. I’m pumped because I always feel so much better when I’m working out regularly. My mood is happier, I can sleep better and that soft layer beneath my skin jiggles a little less when I walk.
One thing that really helps keep me motivated to exercise is eating a good healthy lunch. Something that will fill me up without weighing me down and keep me energized all afternoon. It can be hard for me to find that balance sometimes but this bowl fits the bill perfectly.
To start, it’s made from a base of protein-packed quinoa, crunchy red and green cabbage, chopped almonds, fresh cilantro and green onion.
And, because you guys know how much I love almond butter, I combined it with ginger, lime, and garlic for a dressing so that is so addicting, you will have to resist licking it out of the bowl.
Last but not least, roasted sweet potatoes are tossed in for a little extra staying power which gives the whole thing a flavor profile that will knock your socks off. And of course the crunchy texture will have you happily munching your way through until the last bite.
I made a big batch for lunches last week and it was so good, I had to make it again this week. Needless to say, I’m looking forward to eating this for lunch and then taking a nice sweaty workout class before I come home to sit on the couch and watch the new season of The Bachelor. That might be another reason I’m excited for this week but let’s keep that our little secret, k?
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 bowls
Ingredients
1 cup uncooked quinoa* (approx. 3 cups cooked)
1/2 head green cabbage, shredded (approx. 3 cups)
1/2 head red cabbage, shredded (approx. 3 cups)
1/2 cup diced green onions
1/2 cup fresh cilantro, chopped
3/4 cup chopped almonds
2 medium-size sweet potatoes, diced
1 tablespoon high heat oil
fine sea salt
Almond Butter Dressing
1/3 cup almond butter (I like Justin’s Vanilla Almond Butter)
1/3 cup extra virgin olive oil
3 cloves garlic (approx. 1 tablespoon)
3 inches peeled fresh ginger (approx. 1-2 tablespoons)
juice of 3 limes (approx. 1/3 cup)
filtered water to thin as needed
Instructions
Notes
*Click here for directions on how to cook quinoa
Inspired by Ambitious Kitchen
3.0 http://www.makingthymeforhealth.com/2015/01/05/crunchy-quinoa-power-bowl-almond-ginger-dressing/My giveaway for a $100 Amazon gift card is still up and running! Click here to see how to enter!