Warm lunch bowl with kale, quinoa, chickpeas, and roasted sweet potatoes with an oil-free citrus tahini dressing. Perfect for a cozy working winter lunch!
It’s kind of a strange time of year.
The novelty of the new year has worn off and the next big holiday in sight is Valentine’s Day.
I’ve been hunkering down and working on the cookbook with the fire of a fast approaching manuscript deadline.
Honestly, the hardest part of cookbook recipe creation is keeping said recipes from you!
I’m so accustomed to the instant gratification of the blog posting process that hoarding all of this content feels downright miserly.
Which is why I’m letting one of the recipes slip through the cracks today…
This Warm Kale Quinoa Bowl with Citrus Tahini is my current, go-to lunch!
It’s served warm, and packed with complex carbs, plant-based protein, and a creamy, oil-free citrus tahini dressing.
So, if it can fuel me to write my first cookbook, I can’t wait to see what it does for you!