Description
Satisfying macro bowl with greens, cooked quinoa, roasted sweet potato, avocado, and plenty of sauerkraut. Perfect for meal prep and workweek lunches!
Ingredients
- 1 large sweet potato, cubed
- Himalayan sea salt and black pepper
- 1 cup Eden Foods Organic Cannellini Beans, drained and rinsed
- 1 cup Eden Foods Organic Red Quinoa
- 2 scallions, finely chopped
- 1/4 head red cabbage, thinly sliced
- 1 avocado, sliced
- 3 cups baby salad greens
- 1/2 lemon, squeezed
- cold-pressed avocado oil, for drizzling
- 1/2 cup Eden Foods Organic Sauerkraut
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the sweet potatoes with a drizzle of optional avocado oil and season with Himalayan sea salt and black pepper. Bake until cubes are golden brown and fork tender, about 25 to 35 minutes.
- Cook red quinoa on the stove-top following package instructions if you haven’t already done so.
- Wash and chop your vegetables while sweet potatoes and quinoa are cooking.
- In a large mixing bowl, toss the roasted sweet potatoes with the cannellini beans, quinoa, cabbage, and salad greens.
- Drizzle with fresh squeezed lemon and avocado oil.
- Divide mixture between bowls and add avocado, kraut, and scallions. Serve immediately.
- Store leftovers separately in the fridge and reassemble before enjoying.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Salad, Macro Bowl
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free