Ingredients

Units Scale

Peanut Butter Dressing:

2 tbsp wild peanut butter (or regular peanut butter)
2 tbsp tamari
2 tbsp sesame oil
1 tbsp maple syrup
2 tbsp freshly squeezed lemon juice + more if desired
1 tsp dried parsley
1 tsp dried cilantro
1/4 tsp garlic powder
1/4 tsp onion powder
freshly cracked pepper to taste

Power Bowl:

1 cup cooked quinoa (about 1/2 cup dry)
1 zucchini, chopped or diced
1 head broccoli, chopped into small florets
handful baby corns, halved
1 tsp melted coconut oil or olive oil*
sea salt, pepper to taste
2 packed cups baby spinach
1/2 bell pepper, thinly sliced
1 carrot, grated
1/3-1/2 avocado

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Instructions

Wild Peanut Dressing:

Put everything into a glass jar or a small bowl and mix until smooth. Set aside or into the fridge while you make the salad.

Power Bowl:

Preheat your oven to 200°C (400°F).
Cook the quinoa according to package instructions and set aside.
Chop your vegetables, spread them on a baking sheet lined with baking paper, drizzle with the oil, season with salt and pepper and roast in the oven for approx. 25 minutes, tossing once.
To put together the power bowl, first add the baby spinach (you can roughly chop it so it's easier to eat), then make it pretty with the quinoa, bell pepper, carrot, roasted veggies, and the avocado. Drizzle with the Wild Peanut Dressing and enjoy!

Notes

*Olive oil doesn't have a high smoke point so it shouldn't really be used in high-temperature cooking. It can be carcinogenic when heated up above it's smoke point. I hardly ever cook with it at all and only add it to salads but I added a small drizzle this time because it adds a different flavor to it and I figured it's fine if I cook with it once every couple of months.