AuthorgoodnesswithgFor the roasted vegetables, preheat oven to 425 degrees. Coat with avocado oil, salt and pepper. Cooking time will vary depending on the vegetables you choose.
For the quinoa, cook according to package directions. Use vegetable or chicken stock in place of water for extra flavor.
For the sautéed greens, melt coconut oil in a skillet over medium heat. Add chopped kale, Swiss chard or spinach. Season with salt and pepper. Cook until wilted, about 3 minutes.
For the soft boiled egg, place a small pot of water over high heat. When boiling, gently lower egg into water, and set a timer for 6 minutes.
*Note, if you want a slightly firmer yolk (jammy egg), cook for about 8 minutes instead*
When finished, immediately remove egg and place in an ice bath for several minutes. When egg is cool enough to hold, remove and peel.
In a blender or food processor, add tahini, lemon juice, water, garlic, parsley, basil, salt and pepper.
Mix until well-combined and creamy. Thin with more water or lemon juice if needed.
*Note* Dressing with thicken in the fridge, so simply thin if need be.
In a bowl, add roasted vegetables, cooked quinoa, sautéed greens and any fresh veggies you'd like. Slice the egg and place on top.
Drizzle with Herbed Tahini and finish with avocado and sesame seeds.
Enjoy!
Ingredients
Directions
For the roasted vegetables, preheat oven to 425 degrees. Coat with avocado oil, salt and pepper. Cooking time will vary depending on the vegetables you choose.
For the quinoa, cook according to package directions. Use vegetable or chicken stock in place of water for extra flavor.
For the sautéed greens, melt coconut oil in a skillet over medium heat. Add chopped kale, Swiss chard or spinach. Season with salt and pepper. Cook until wilted, about 3 minutes.
For the soft boiled egg, place a small pot of water over high heat. When boiling, gently lower egg into water, and set a timer for 6 minutes.
*Note, if you want a slightly firmer yolk (jammy egg), cook for about 8 minutes instead*
When finished, immediately remove egg and place in an ice bath for several minutes. When egg is cool enough to hold, remove and peel.
In a blender or food processor, add tahini, lemon juice, water, garlic, parsley, basil, salt and pepper.
Mix until well-combined and creamy. Thin with more water or lemon juice if needed.
*Note* Dressing with thicken in the fridge, so simply thin if need be.
In a bowl, add roasted vegetables, cooked quinoa, sautéed greens and any fresh veggies you'd like. Slice the egg and place on top.
Drizzle with Herbed Tahini and finish with avocado and sesame seeds.
Enjoy!
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