Sweet Potato Brussel Sprout Quinoa Bowl w/ Lemon Dressing

panningtheglobe.com

Carol Pfirrman

Versatile Vegan Salad (if cheese left out) for Summer or Fall

subheading: For The Buddha Bowl Ingredients:

3 medium sweet potatoes or yams (about 2 ½ pounds) peeled, cut into ¾-inch cubes

1 ½ pounds brussels sprouts, trimmed of ends and damaged leaves, and halved

1 bunch dinosaur kale (also called Lacinato kale), thick stems removed, leaves washed, dried, stacked and thinly sliced

1 cup raw quinoa, rinsed and drained

subheading: For The Vegan Lemon Parmesan Dressing:

1 cup raw pecans, toasted over high heat in a heavy dry skillet for a few minutes (toss & watch constantly to prevent burning)

1 ½ tablespoons nutritional yeast

5 tablespoons extra virgin olive oil, divided

2 tablespoons lemon juice (1 juicy lemon)

1 teaspoon dijon mustard

¼ teaspoon kosher salt or more, to taste

Freshly ground black pepper, to taste

subheading: Optional Garnishes:

Slivered almonds

Sweetened dried cranberries or cherries

Micro greens

Directions at panningtheglobe.com

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