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Featured / Main Dish / Vegetarian / Plant-based / Vegan
Beans, greens, grains, and nuts are the four top Blue Zones foods to always have in your kitchen. This Mediterranean-style grain bowl combines them and is topped with a lemon tahini herb sauce for a nutrient-dense, delicious meal.
Recipe from Dr. Dean and Dr. Ayesha Sherzai
Yield: 2-3 servings
4 cups kale
Juice of half a lemon
2 large sweet potatoes, skinned and chopped into 1-inch cubes
Extra-virgin olive oil spray
1 ½ cup of cooked chickpeas, or one can organic chickpeas, drained
½ teaspoon each turmeric, coriander, and cumin
¼ teaspoon each smoked paprika garlic powder and cayenne
1 cup uncooked quinoa, well rinsed and drained
1 ¾ cups water
¼ teaspoon turmeric powder
Sea salt to taste
A pinch of fresh-ground black pepper
½ cup of Lemon Tahini Herb Sauce
2-3 tablespoons sunflower seeds, for garnish
Dill, for garnish