My most requested recipe. Honestly, no meal delivers on satisfaction and nutrition like this bowl of plant based goodness.

Please feel free to add or subtract ingredients, this recipe is so forgiving and I promise it will turn out delicious every time.

Few pieces of Kombu (seaweed)

1 cup quinoa

2 cups of red cabbage (chopped)

2 carrots (shredded)

2 yams (cubbed)

2 large beets (thinly sliced)

1 eggplant cubed

1 bunch of Kale (chopped and rubbed in olive oil)

2 cups bean sprouts

1 can chickpeas (rinsed and drained)

1 cup apple cider vinegar

2 tablespoons balsamic vinegar

Garlic, salt, pepper, olive oil for cooking

 

Lemon Tahini Dressing

4 Tablespoons tahini

2 tablespoons olive oil

Juice of 1 lemon

1 clove garlic

2 Tablespoons water

garlic, salt, pepper to taste

 

Now to get started:)

 

 

1. Soak kombu (Seaweed) at least 6 hours in advance (follow directions on package).
2. At the same time….. culture your cabbage. Soak shredded  cabbage in apple cider vinegar (Use just enough vinegar to cover the cabbage).
3. Once you’re about an hour away from meal time, start roasting the yams and beets until soft either in the oven or better yet, on the BBQ.
4. Cook the quinoa… want to be uber healthy? Cook it in the same water you used to soak the kombu.
5. Toss the eggplant in balsamic vinegar and add salt and pepper to taste.
6. In a skillet, fry the eggplant at medium heat stirring occasionally until cooked through. Remove from heat.
7. Chop the kale and massage with a splash of olive oil and a pinch of salt to soften.
8. Shred carrot with a grater or in a food processor.
9. Roughly chop kombu
10. Prepare your lemon tahini dressing – put all ingredients in a food processor. Blend thoroughly.
11. Now, build your masterpiece – Layer in all your ingredients beginning with the quinoa as a base and finishing with the kombu. You can layer it however you like and feel free to get creative with the presentation or with the amounts of each ingredient. In the end you’re going to mix it all up with the lemon tahini dressing.
12. Enjoy.
13. Pack the leftovers for your lunch the next day!