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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!

Course AIP, dinner, lunch, Main Course, Main Dish, Modified AIP
Cuisine AIP, Allergy Friendly, American, dairy free, gluten free, Modified AIP, Nightshade-free
Keyword Modified AIP Rainbow Quinoa Protein Bowl
Servings 4
Author Meagen Ashley

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

  1. Cook quinoa according to package instructions and set aside
  2. Preheat the oven to 400.
  3. 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.
  4. Divide quinoa between 4 serving bowls. Top decoratively with beet, sweet potato, blueberries, kalamata olives, and cooked chicken.
  5. In a small bowl, whisk together the Tahini Lemon Sauce ingredients until well combined.

  6. Drizzle this sauce over the bowls and enjoy garnished with pumpkin and sesame seeds.

Recipe Notes

PRODUCTS USED IN THIS RECIPE:

    • Quinoa

    • Chicken

    • Pumpkin seeds

    • Tahini