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Modified AIP Rainbow Quinoa Protein Bowl
This Modified AIP Rainbow Quinoa Protein Bowl is Gluten-Free, Nut-Free, Nut-Free, Nightshade-Free, and Dairy-Free!
Servings 4
Ingredients
Bowls
- 4 cups cooked quinoa
- 2 medium beets peeled and diced
- 2 sweet potatoes peeled and diced
- 1 cup blueberries
- ½ cup kalamata and/or castelvetrano olives pitted and halved
- 1 lb cooked chicken shredded or diced
- 2 cups sprouts such as broccoli or radish
- ½ cup dry roasted pumpkin seeds
- 2 Tbsp sesame seeds
Tahini Lemon Sauce
- ¼ cup tahini
- Juice of 2 lemons
- 1 clove garlic minced
- 1 Tbsp honey
- Sea salt and black pepper to taste
Instructions
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Cook quinoa according to package instructions and set aside
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Preheat the oven to 400.
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Place the beet and sweet potato on separate sides of a large baking sheet and roast for about 30 minutes or until tender. Remove from the oven and let cool before dicing.
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Divide quinoa between 4 serving bowls. Top decoratively with beet, sweet potato, blueberries, kalamata olives, and cooked chicken.
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In a small bowl, whisk together the Tahini Lemon Sauce ingredients until well combined.
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Drizzle this sauce over the bowls and enjoy garnished with pumpkin and sesame seeds.