Recipe recommended by GRP Runner Canyon Woodward

This bowl is gonna knock your socks off! This is a great meal to prep ahead and then enjoy cold or hot for lunches and dinners, changing up the toppings to make it different every time. This is also great vegan recipe if you’re into that - just sub in tofu, beans, nuts for extra protein if needed.

Ingredients

Quinoa or brown rice
Beets - grated raw or cubed and sautéed
Almonds - toasted (I like to chop them up)
Beans - your choice. I prefer garbanzo or kidney beans
Greens - raw baby spinach is great here. Or if you have beet greens from the beets you can sauté those up!
Cherry tomatoes
Fried egg - one or two
Corn chips - crush them up and sprinkle on top for texture. Trust me.

Add-ons/substitutions

Choose your own adventure and mix the meal up throughout the week by picking and choosing from the following:

Cottage cheese
Sweet potato - cubed and sautéed
Onions - caramelized or just sautéed
Carrots - grated
Broccoli - not grated
Mushrooms - sautéed
Peppers - sautéed or raw
Apple - cubed
Tofu - sautéed

Dressing

This makes a TON of leftover sauce. You can cut quantities in half if that’s not what you’re lookin for.

1 c nutritional yeast flakes
2/3 c water
2/3 c tamari or soy sauce
2/3 c apple cider vinegar
4-6 cloves garlic, crushed
3 c olive oil or vegetable oil
4 T tahini paste
Salt and pepper to taste
Optional dash of hot sauce and fresh lemon juice (one lemon)

Instructions

Cook a batch of quinoa or rice and put some in a largish bowl or plate as the base. I usually make extra to save for a couple days of leftovers.
Toss in whatever combination of raw and/or sautéed ingredients catch your fancy from the list above. Use your imagination and get creative combining whatever foods/veggies you like.
For the sauce, in a blender or food processor combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, crushed garlic, salt and pepper (and lemon juice and hot sauce if desired). Drizzle - no, DOUSE your bowl with dressing and enjoy!

The leftover dressing keeps very well. It’ll stay good unrefrigerated for several days at least. In the fridge it’ll keep for well over a week. Because of the oil it might get thick in the fridge - just run the container (mason jar for me) under hot water for a couple minutes and shake real well to get the right consistency back.

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