Spring Cleaning

This bowl is squeaky clean so if you’ve been feeling polluted lately, this healthy bowl is an easy way out. You mix quinoa and steamed cauliflower as a foundation and then bring steamed sweet potatoes and kale to the party. Top if off with a cool and creamy miso-yogurt sauce and sprinkle with hemp seeds that bring protein, fiber and omega fats! This works nicely for a little Spring Cleanse!

 Ingredients:

• ¾ cup quinoa in the rice cooker or stovetop per directions
• 2 medium sweet potatoes, peeled and diced
• 1 small head cauliflower, grated on a cheese grated (biggest holes)
• 1 Tbsp coconut or extra virgin olive oil
• 1 bunch lacinto kale, stripped of stem and rough chopped 
• Hemp seeds (optional)

• 1 Tbsp white miso
• ½ a lemon's juice
• 2 cups plain yogurt (regular or coconut)
• Sea salt & pepper

Instructions:

1. Prepare the quinoa either in your rice cooker or on the stovetop per package directions
2. Meanwhile, place a steamer basket in a large pot, add water to the bottom of the steamer and add the sweet potatoes. and bring to a boil. Steam for 8 minutes. (you'll be adding kale to this before you're done!)
3. Add the oil to a large skillet over medium heat, add the cauliflower, toss in the oil and saute for 8 minutes. Stir occasionally for even cooking. When it's done, toss it with the cooked quinoa.
4. While these are cooking, whisk the miso and lemon juice together in a medium bowl. Add the 2 cups of yogurt and combine well. Season with salt and pepper to your liking. 
5. Finally, add the chopped kale to the pot with the sweet potatoes and steam for 3 minutes. Then remove the lid and remove from heat.

You can serve like a Buddha Bowl in sections like the photo or mix it all together with a large spoon like a typical One Bowl Wonder. Top with the miso yogurt sauce, hemp seeds and adjust seasoning (s&p) to your taste!

Variations on this one that I like are to use brown rice instead of quinoa and cauliflower, add Puy lentils and swap steamed broccoli for the kale!