Chef Lee's harvest bowl with HTB Sprout Powder dressing

Savor the flavors of the season with this exquisite Harvest Bowl drizzled in dressing that includes Himalayan Tartary Buckwheat Sprout Powder. The cashew dressing is fragrant, nutty, and super versatile. Add earthy quinoa, roasted sweet potatoes, and hearty kale to make this recipe a true nutrient powerhouse.

Chef Lee's Harvest Bowl with HTB Sprout Powder Dressing

Serves 4

Cook time 50 minutes

INGREDIENTS

For harvest bowl:

1 cup quinoa, uncooked and rinsed

2 cups water or vegetable broth

2 medium sweet potatoes, chopped into bite-sized pieces (~4 cups)

1 Tbsp oil + 1 Tbsp for kale

2 cups kale, chopped

1 apple, washed and sliced

Toppings: protein of your choice like roasted chicken, baked salmon, or tofu

For cashew dressing:

1 cup cashews, soaked overnight or for 3 hours

¼ cup cilantro, roughly torn

¾ cups water

1 lime, juiced

2 Tbsp nutritional yeast (optional)

3 cloves garlic, chopped

1 Tbsp maple syrup

½ Tsp salt, plus more to taste

1 tsp Himalayan Tartary Buckwheat Sprout Powder

METHOD

Bring the water to a boil over high heat. Add the quinoa and season with 1 tsp of salt. Stir and reduce to a simmer for 15 minutes or until the quinoa is tender and fluffy. Alternatively, you can cook the quinoa according to the package directions. Remove from the heat and set aside to cool. 

Preheat the oven to 400 degrees F. In a bowl, toss together the sweet potato, oil, and ½ tsp of salt. Transfer the sweet potatoes to a baking tray lined with parchment paper or an air fryer and roast until tender; about 30-35 minutes. Remove from the oven and set aside to cool.

Add all of the dressing ingredients to a high speed blender and process until smooth and creamy. Adjust the seasonings as desired (add more salt, maple syrup or lime juice).

Place the kale in a bowl and drizzle with a tablespoon of oil and a pinch of salt. Use clean hands to massage the oil and salt into the chopped kale to slightly soften. Top with quinoa, roasted sweet potatoes, apple slices and protein of your choice. Drizzle with the dressing and serve.

NOTES

Feel free to prepare the quinoa and the roasted sweet potatoes the night before.

Store the dressing in an airtight container in the fridge for up to 5 days.