We are loving our new Oh She Glows cookbook! I’ve been telling people about some of the recipes, and it sounds like you might like to try a few of our new favorites. This one looks light, but boy, does it fill up the belly! Don’t worry that it’s not enough food!
(Comment from the Fitness Girl: Trade out veggies as you like. We used red peppers and broccoli once. And we leave out cilantro, green onion, hemp seeds and sprouts, so use what you’ve got!)
1 sweet potato, cut into 1/2-inch rounds
1 1/2 teaspoons olive oil or coconut oil, melted
Himalayan sea salt and freshly ground pepper
1 cup uncooked quinoa
1 cup frozen shelled edamame, thawed
1 medium carrot, julienned
2 green onions, thinly sliced
1/4 cup fresh cilantro leaves, chopped
1 teaspoon sesame seeds
1 tablespoon hemp seeds
1/2 cup sprouts
For the Orange-Maple Miso Dressing:
3 tablespoons light miso
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon tahini
1/4 cup fresh orange juice
1 tablespoon water
1 teaspoon maple syrup
1) Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Place the sweet potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the potatoes with salt and pepper. Roast for 20 minutes, then flip and roast for 8 to 10 minutes more, until tender and lightly browned.
2) Meanwhile, cook 1 cup of quinoa with 1 and 1/2 cups of water. Cook for 20 minutes or so.
3) To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season it with salt and pepper. Top with the roasted sweet potato rounds, edamame, carrots, green onion, cilantro, sesame seeds, hemp seeds and sprouts. Drizzle with Orange-Maple Miso Dressing and enjoy!
MAKE THE ORANGE-MAPLE MISO DRESSING:
In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water and maple syrup and process until well combined.
Source: Oh She Glows Cookbook