Power Bowls with Sweet Potato Sport Dressing

Ingredients

For bowls
• 2 broccoli florets, chopped
• 12 shiitake mushrooms
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 tsp coconut oil
• 1 avocado
• Handful mixed greens
• 2 eggs
• ½ cup dry quinoa, cooked in 1 cup bone broth or water

For dressing
• 1 small sweet potato (or half of a medium sweet potato) [1]
• 1/2 cup raw cashews, soaked at least 3 hours in filtered water
• 1/2 cup filtered water
• 4 garlic cloves
• 2 tbsp Flora Omega Sport Oil (US/CA)
• 1 tsp coconut aminos
• 1/2 tsp sea salt
• Pepper, to taste

Instructions

1. To boil eggs, remove eggs from the fridge a few minutes prior. Let a medium sized pot come to a boil over high heat. Once the water is boiling, lower the heat just for a few seconds and use a slotted spoon to add both eggs to the pot. Return the heat to high and let them boil for 8 minutes [2]. While they are boiling, prepare an ice bath in a bowl by adding ice and cold water, and set this beside the pot. At 8 minutes, remove eggs and place them in the ice bath. Set aside.
2. Prepare quinoa by following the directions on your package. Optional: substitute water for bone broth for additional protein, amino acids, collagen, and bone minerals [3].
3. In a skillet, heat coconut oil over medium-high heat and add garlic and onion. Stir until fragrant, then add broccoli and shiitake mushrooms. Cook the vegetables for about 5 minutes, until broccoli is bright in color.
4. Remove eggs from ice bath and carefully peel them by cracking the shell and letting cold water run over them while you peel. Set eggs aside.
5. In two bowls add a large spoonful of cooked quinoa, the vegetables, the mixed greens, and a boiled egg cut in half. Slice an avocado in half, then dice half into each bowl. Spoon a generous amount of dressing (recipe below) overtop each bowl.
6. To prepare the dressing, preheat oven to 350° F. Pierce a small sweet potato [3] with a fork and place on a baking sheet. Cook for 30-40 minutes until tender. Remove the sweet potato from the oven and let it sit for 5-10 minutes to cool slightly. Carefully peel off the skin and add the skinless sweet potato to a blender.
7. Add pre-soaked cashews, 1/2 cup fresh filtered water, garlic, Flora Omega Sport oil [4], and coconut aminos to the blender. Blend on high until everything is very creamy. Taste and add salt, then add your desired amount of pepper.
8. Keep extra dressing in an airtight container in the fridge for up to one week.

Notes

https://www.florahealth.com/ca-en/blog/power-bowls-sport-dressing/