Quinoa Bowls With Herby Yogurt Dressing
Gluten-Free
Vegetarian
This quinoa bowl with roasted veggies is drizzled with an herbaceous, probiotic-rich yogurt dressing that will nourish your gut health.
Bowls
- 1 cup dry quinoa, rinsed
- 1 head cauliflower, cut into florets
- 1 large sweet potato, chopped
- 6 tbs. extra-virgin olive oil
- 1 cup broccoli sprouts
Dressing
- ½ cup chopped fresh parsley
- ¼ cup walnuts
- 1 clove garlic, chopped
- ⅛ tsp. sea salt
- 1 tbs. lemon juice
- ½ cup full-fat Greek yogurt
- 2 tbs. extra-virgin olive oil
STEP 1
Quinoa and Vegetables: Cook the quinoa according to package directions. Preheat oven to 350 degrees F.
STEP 2
Arrange the cauliflower florets and chopped sweet potato on a sheet pan and drizzle with the olive oil, tossing to coat evenly.
STEP 3
Roast for 30 minutes, or until the potatoes are fork-tender and the cauliflower has brown, crispy edges.
STEP 4
Dressing: Meanwhile, make the dressing in a food processor or blender. Pulse the parsley, walnuts, garlic, and salt until combined.
STEP 5
Add the lemon juice and Greek yogurt and process until smooth, then add the olive oil and process until emulsified.
STEP 6
Assembly: Assemble bowls by adding a scoop of the cooked quinoa, roasted vegetables, and sprouts to each. Drizzle generously with the dressing and serve.
For more nutritious dishes to heal your gut lining and support your microbiome,
see “5 Recipes for a Happy, Healthy Gut.”
Photography: Terry Brennan; Food Styling: Betsy Nelson
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