This is a spinoff of one of my favourite dishes from Cafe Gratitude in Los Angeles. It is delicious, filling and full of nourishing ingredients.
Roasted butternut squash
Sautéed or massaged kale*
Kimchi or sauerkraut
Tahini, lemon juice and hummus for dressing
Crushed almonds or seeds for topping
Cook quinoa as per instructions on package (I like to make extra for lunches!). Dice up butternut squash and toss with coconut oil, salt and pepper and your favourite spices (I like smoked paprika, turmeric, or cinnamon for some sweetness).
You could use sweet potatoes or yams alternatively. Destem kale and tear into small pieces. Drizzle with olive oil and lemon juice and massage until soft (this helps breakdown some of the enzymes and helps with digestion and also make it taste delicious!).
You could also sauté in coconut oil or ghee for some buttery goodness. Drain and rinse black beans. Add all ingredients into your bowl starting with quinoa as the base and layering the rest of the ingredients on top. Top with tahini, hummus, lemon juice, sprouted greens and nuts and seeds for garnishing!