Soul Soil Bowl of Gratitude

A grounding, earthy bowl that nourishes body and spirit.

Ingredients (for 2 servings)

Base (Choose one):

• 1 cup cooked quinoa
  (or ½ cup uncooked quinoa + 1 cup water to cook)
  or
• 1½ cups roasted sweet potato cubes
  (1 medium sweet potato, peeled and cubed)

Earthy Veggies:

• 1 cup roasted carrots, sliced
  (about 2 medium carrots, roasted with olive oil and salt)
• 1 cup sautéed mushrooms
  (½ lb cremini or shiitake mushrooms, sliced)
• ½ cup roasted beets, diced
  (can use pre-cooked or roast 1 small beet)

Greens:

• 1 cup baby spinach or chopped kale
  (kale can be lightly massaged with olive oil and lemon juice)

Protein Options (Choose one):

• ¾ cup cooked chickpeas (or canned, rinsed)
  or
• ¾ cup cooked lentils
  or
• ½ block (about 7 oz) grilled tofu, cubed

Dressing – Lemon Tahini (makes enough for 2 bowls):

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 1 teaspoon tamari or soy sauce
• 1 tablespoon warm water (more as needed for consistency)
• Optional: ½ garlic clove, grated

Toppings:

• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon chopped fresh parsley or cilantro
• Pinch of sea salt
• Optional: a drizzle of olive oil or sprinkle of za’atar