Pomegranate Lemon Quinoa Power Bowl
INGREDIENTS:
1 cup cooked quinoa
1 sweet potato, diced and roasted
1 cup chickpeas, roasted
½ avocado, sliced
2 tbsp Lemon Infused Olive Oil
salt, pepper, and chopped parsley
DIRECTIONS:
Preheat oven to 400°F.
Toss diced sweet potato and chickpeas with 1 tbsp Lemon Olive Oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until golden and crisp.
Warm the cooked quinoa and toss with 1 tbsp Lemon Olive Oil.
Assemble the bowl: add quinoa to the base, then top with roasted sweet potatoes, chickpeas, and sliced avocado.
Drizzle with Pomegranate Balsamic.
Garnish with chopped parsley and serve warm or at room temperature
The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. It makes an exciting dressing whisked with your favorite oil, pomegranate seeds, toasted nuts and feta cheese. It adds depth to pan sauces, braised meats or compotes. Drizzle over poached fruits and ice cream for an elegant and easy dessert.
Our Lemon olive oil is produced by pressing whole, fresh lemons together with early harvest, certified organic olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Yet this versatile oil can also be used to bake sweets such as cookies, biscotti, cakes, and granola. It’s fabulous in marinades, dressings on salads, vegetables, and more. It pairs amazingly with the Blueberry, Raspberry, Black Mission Fig or Pomegranate balsamic.
(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL
INGREDIENTS!)