Quinoa Tikka Detox Bowl (Gluten Free, Vegan)

This comforting Indian fusion detox bowl packs an array of health promoting and detoxifying nutrients, while bursting with variety of complementing flavours.

Course Main Course

Cuisine Detox

Prep Time 20

Cook Time 30

Total Time 50

Servings Bowls

Ingredients

Bowl:

1 Cup Organic Quinoa Well Rinsed
2 Cups Water
1 Bunch Organic Asparagus
4 Medium Organic Sweet Potatoes Large Dice
1 Cup Organic Sauerkraut
1 Cup Organic Arugula Sprouts
1 Cup Organic Cherry Tomatoes Halved
1 Cup Organic Black Radish (Peeled Cut Into Strips)
2 Can “Eden” Organic Chickpeas 398mL
2 tbsp Tikka Masala
2 tbsp Extra Virgin Olive Oil

Sauce:

0.5 Cup Coconut Beverage
0.25 Cup Almond Butter
2 tbsp Tikka Masala
1 Inch Organic Ginger
0.5 Cup Cilantro
2 tbsp Apple Cider Vinegar
Sea Salt to Taste
4 Cloves Organic Garlic
0.25 Cup Organic Onion

Instructions

Preheat the oven to 375F and bake the diced sweet potatoes on a parchment lined baking sheet for 20-25 minutes or until fork tender. Optionally drizzle with olive oil and a pinch of sea salt before baking.
In a medium sauce pan, bring quinoa and water to a boil and simmer on low, covered for 15-20 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a medium sauce pan, bring 4 cups of water to a boil and add asparagus. Cook for 2-3 minutes, rinse with cold water and set aside.
Pre heat a sauté pan with 2 tbsp of olive oil and cook the chickpeas with tikka masala over medium heat for 10 minutes, stirring frequently. Set aside.
In a high speed blender combine all of the sauce ingredients until smooth.
Split quinoa evenly between 4 serving bowls and arrange the “bowl” ingredients in a desired manner.
Top with sauce and enjoy!

Notes

Each Serving Contains:

502 calories; 17 g protein; 17 g total fat (0 g trans fat); 76 g total carbohydrates (9 g of sugar); 353 mg sodium (without added salt - you control sodium levels!)