About the Recipe
This bowl is rich in healthy fats (avocado, flaxseed, tahini) to support hormone production, fibre (quinoa, greens, chickpeas) to help with estrogen clearance, antioxidants (berries, leafy greens) to reduce oxidative stress, and magnesium and B vitamins (pumpkin seeds, spinach, quinoa) to support adrenal and thyroid function.
Ingredients
Base:
1 cup cooked quinoa (or brown rice)
2 cups baby spinach or mixed greens
1 cup roasted chickpeas (or steamed edamame)
Toppings:
½ avocado, sliced
½ cup pomegranate seeds (or blueberries)
1 small grated carrot
2 tbsp sauerkraut or kimchi (for gut health)
1 tbsp pumpkin seeds
1 tbsp ground flaxseed
Dressing:
2 tbsp tahini
Juice of ½ lemon
1 tsp maple syrup (or honey or rice malt syrup)
2–3 tbsp warm water to thin
Pinch of sea salt
Preparation
Prepare the base: Cook the quinoa (or brown rice) and let it cool slightly.
Assemble the bowl: Divide greens between two bowls. Top with quinoa, chickpeas, avocado, carrot, berries, sauerkraut, and seeds.
Make the dressing: Whisk all the dressing ingredients in a small bowl until smooth. Add water to reach the desired consistency.
Drizzle and enjoy: Pour dressing over the bowls and toss gently. Serve immediately.
Tips:
Add boiled egg for extra protein.
Add steamed broccoli or kale for extra calcium and fibre.
For a warm version, serve with warm roasted veg.