Nourish Bowls

The inspiration for this meal is simple: using up leftover veggies that you have in your fridge. At any given moment, our fridge has at least one lingering bell pepper, tons of mixed greens, and some combination of broccoli, asparagus, Brussels sprouts, or zucchini. While your “I-need-to-go-to-the-grocery-store” fridge might look a little different, I can almost guarantee that you have some vegetables that need to be eaten.

My favorite part of this bowl is the sweet potato fries (I know, fries in a bowl?! I went there…). I’m a girl who REALLY enjoys her sweet potato fries and consider them a must when eating out. So I was thinking… why would I roast sweet potato chunks (still delicious, don’t get me wrong) when I can just as easily make baked sweet potato fries and live my best life at the same time? So that’s exactly what I did!

This nourishing meal is going to cover all the bases: protein (quinoa + chicken), carbohydrates (sweet potato), vegetables (mixed greens + veggies), and fats (avocado). Another added bonus is the roasted and salted pepitas that really give the bowl a nice crunch! And last but not least, the ponzu sauce. The first time I had this ponzu sauce, I would have thought there were tons of ingredients but really, there are only three. Equal parts ponzu and olive oil and the juice of one lime… it doesn’t get any simpler than that!

Next time you’re looking to use up the last of your veggies, throw this bowl together and enjoy the healthy deliciousness!

Ingredients

Quinoa
1 bell pepper, cut into pieces
Asparagus, cut into bitesize pieces
Broccoli, cut into florets
Arugula
Pepitas, roasted and salted
Avocado (not pictured because I didn’t have any)

Sweet Potato Fries:
2 sweet potatoes
4 tbsp EVOO (extra virgin olive oil)
½ tsp Smoked paprika
Pinch of chili powder
Kosher salt and freshly ground black pepper

Ponzu Sauce:
2 tbsp EVOO
2 tbsp Ponzu Sauce
Juice of 1 lime

Directions

1) Preheat oven to 425° F. Fire up the grill (if you want to roast the vegetables in the oven, you will need to reserve one of the baking sheets for the vegetables).
2) Skin the sweet potatoes and cut them into matchsticks. In a large mixing bowl combine the EVOO, paprika, chili powder, kosher salt, and pepper.
3) On two large baking sheets, spread out the sweet potato fries in a single layer, being careful not to overcrowd the baking sheets. Transfer to the oven and bake for 20 minutes, then flip and bake for 15 minutes more. Turn the oven on the broil setting and broil the sweet potatoes for 3-5 minutes, until golden brown (be careful not to burn them).
4) Meanwhile, chop the vegetables, place them in a medium mixing bowl, and season them with EVOO, salt, and pepper. When the grill is hot, place the vegetables in a grill basket and let cook until soft and vibrant.
5) Cook the quinoa according to the packaged directions.
6) In a small mixing bowl, jar, or dressing container, combine the EVOO, ponzu sauce, and lime juice. Stir/shake to mix.
7) Assemble the bowl. In a serving dish, plate the cooked quinoa, fresh arugula, sweet potato fries, grilled vegetables, and pepitas. Drizzle with the ponzu sauce.
8) Optional: add grilled chicken.