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Mixed Veggie Bowl Recipe | Organic Pharmer

Another recipe in our anti-inflammatory series!

The Variety Bowl, a bowl with so much flexibility. You can change it on a whim or seasonally. Part of any lifestyle shift especially when it comes to food is making it fun and delicious. We’re keeping it organic and plant-based and of course free of gluten, corn, soy & toxic oils. These recipes are great any time but especially when coming off your intentional cleanse. Remember “one” bad day won’t ruin your entire life, here’s a recipe to get you back on track. 

The Variety Bowl is perfect for after a fasting mimicking program, detox cleanse, or soup diet. As usual plant-based, gluten free and vegan, try out our delicious recipe!

Below you will find a delicious warming bowl that can be great for lunch or dinner (maybe breakfast if you are into that!). A veggie bowl with a lemon tahini dressing; simple, delicious and healthy. Add extra protein with seeds or nuts.

I use Quinoa in this bowl for its high protein punch, but easily subbed for Amaranth, Buckwheat or Teff. Take a stab at this recipe and let us know how you like it!

This recipe can be great for:

🌜before or after your cleanse
🌪when you have a bunch of veggies and don’t know what to do with them
☄️an anti-inflammatory lifestyle

The Variety Bowl is perfect for after a fasting mimicking program, detox cleanse, or soup diet. As usual plant-based, gluten free and vegan, try out our delicious recipe!


What you’ll need...

» 4 tbsp avocado oil or coconut oil
» 2 cups butternut or kabocha squash
» 1 cup cremini mushrooms, thinly sliced
» 6 cups kale washed, rib discarded and leaves chopped
» 2 peppers (optional, if autoimmune stay away, the deadly nightshade!)
» ¼ head white cabbage
» 1 cup quinoa, rinsed
» 2 cup water
» 1⁄4 cup tahini (I use less and add more if I need it)
» juice of 1⁄2 lemon
» 4 tsp grated ginger (½ for cooking & ½ for dressing)
» 1 tsp honey (I used only .5 tsp)
» 1⁄2 cup hot water
» 1 avocado,peeled and cubed(optional)
» 1⁄2 cup toasted walnuts or pumpkin seeds
» add lemon wedge, salt & pepper to taste

The best part about this recipe truly is it’s ability to adapt to any veggies you want. Play around with it! Change out kale for dandelion leaves, add some beet leaves, use butternut squash or sweet potato. Sky is the limit.

How to make it

💥Preheat oven to 375 and cut squash up into desired pieces, lightly coat in avocado or coconut oil (or just water) put in oven for 20-25 minutes until browned or fork tender. I just quartered it (skin on), separated the seeds and put it in the oven with a bit of avocado oil. I took the seeds lightly oiled them and put them on the pan too.

💥While the squash is cooking. Put 1 cup quinoa in 2 cups of water on the stove in a pot, bring to a boil.  Cover the pot and lower to a simmer, cooking for 15 minutes or until the water is absorbed. Take off the heat, fluff with a fork, cover and let sit for another 5 minutes. 

💥In a saute pan on the stove (I used a cast iron) put avocado oil and ginger on medium heat for 2-3 minutes, add mushrooms and cook for another 2-3 minutes. Now add all the greens in! Kale, Cabbage, Root greens (I added beet greens), peppers etc. Cook on low & mix occasionally. 

💥To make the Lemon Tahini Dressing: Mix the tahini, lemon, ginger, honey, pinch of sea salt and 1⁄4 cup of the hot water at a time, until smooth and pourable.

💥The Assembly: In individual bowls, serve heaping scoops of veggies into the bottom of the bowl, then add 1⁄4 cup quinoa in the middle add the squash surrounding the quinoa. Add a couple of slices of avocado, if using, and toasted nuts or seeds on top with some of the tahini sauce. 

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