Green Goddess Bowls with Creamy Garlic Sauce

This bowl is power-packed with detox boosting veggies (broccoli, kale), plenty of fiber (beans, quinoa) and liver nurturing phytochemicals (garlic, lemon).  The high content of healthy fat sources provide a satiating benefit that helps squash sugar cravings!  This is thanks to rich sources of monounsaturated fat coming from the from the sesame seeds in the tahini sauce and the avocado.  I love this bowl both hot and cold-great for lunch meal prepping!

What you need:

• 1 head of organic broccoli

• 1 organic zucchini

• 1 head of organic lacinato kale

• 1/2 cup organic quinoa (makes 1.5 cups)

• 2 cloves garlic-minced

• 3 T braggs liquid aminos (or tamari works fine!)

• 1 can organic chickpeas

• 2 T sesame seeds or Eden Foods Gomasio seasoning

• 1 avocado

• avocado oil

Tahini Garlic Sauce:

• 1/4 cup tahini

• Juice of 1 small lemon

• 1 clove of garlic

• 2-3 T olive oil

• 1 T miso (optional-I add for the fermented food (gut boosting) component but you can also omit!)

• pinch of sea salt

• warm water

How you do it:

1. Wash and chop broccoli into florets, wash and chop zucchini into bite sized pieces

2. Wash and dry kale, give it a rough chop

3. Rinse quinoa and add to a small saucepan with water; cook according to box/bag instructions

4. Drizzle about a tablespoon of avocado oil into a large saucepan, add minced garlic and saute 2-3 min on low/medium heat

5. Add chopped broccoli to the pan with a few tablespoons of water and cover

6. After ~5 minutes add chopped kale and zucchini to broccoli, add 3 T liquid aminos

7. Stir and cook until kale is wilted and zucchini is cooked through (roughly another 5-7 minutes)

8. Remove veggies from pan and use the same pan for cooking the chickpeas (you can also roast these in the oven if preferred)

9. Add another drizzle of avocado oil to the pan on medium heat and add drained chickpeas

10. Cook chickpeas until sizzling and season with Gomasio seasoning or add sesame seeds, salt and pepper; cook for ~7-8 minutes total or until golden brown

11. Add all tahini sauce ingredients to a bullet blender with 2 T warm water and blend until smooth; add more water until desired consistency ( I usually add anywhere from 3 T to 1/4 cup water) depending if I want the sauce thinner for “drizzability” 🙂

12. Add large spoonfuls of cooked green veggies to a bowl, top with cooked quinoa and  chickpeas, a good drizzle of garlic sauce and a few thick slices of avocado.

Makes roughly 3-4 servings