Green goddess balance bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 2 cups Basil, packed fresh
  • 1 cup Brussel sprouts
  • 1 packed cup Kale
  • 1 Lemon

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Hemp seeds
  • 2 tbsp Walnuts

• Liquids

  • 2 cups Water

Found on beginwithinnutrition.com

Description

Ingredients

• 2 cups water
• 1 cup uncooked quinoa
• 1 cup brussel sprouts, cleaned and halved
• 1 packed cup kale, chopped
• extra virgin olive oil
• ½ avocado, sliced
• 2 tablespoons walnuts
• For the Hempseed Pesto Dressing:
• 2 cups packed fresh basil
• 1 lemon, juiced
• ¼ cup extra virgin olive oil
• ¼ cup hemp seeds
• sea salt and pepper to taste

Directions

• Bring water to a boil in a saucepan. Add quinoa, reduce heat to low and cover. Simmer until all liquid has been absorbed, around 15-20 minutes. Fluff with a fork.
• Drizzle brussel sprouts with olive oil and add a pinch of sea salt. Roast on 400 until slightly browned and crisp.
• Add chopped kale to a small bowl. Drizzle with olive oil and add a pinch of sea salt. Massage until kale is coated with olive oil.
• To make Hempseed Pesto Dressing:
• Add basil, hemp seeds and lemon juice to a food processor. Blend while slowly adding olive oil, scraping down sides as needed. Flavor with sea salt and pepper.
• Arrange bowls with quinoa, brussels sprouts, kale, avocado, walnuts and drizzle with desired amount of pesto dressing.
• Enjoy!