Self Love Bowl Recipe
Serves: 4 small servings
  • 1 cup uncooked tricolor quinoa
  • 2 cups of water
  • 2 small sweet potatoes sliced in half long ways
  • 1 tablespoon of coconut oil.
  • 4 handfuls of arugula
  • 1 yellow onion, chopped
  • 1 head of broccoli
  • 2 large carrots peeled
  • 1 red bell pepper
  • Sea salt, to taste
  • Freshly ground black pepper
  • Sauce:
  • 1 avocado
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 4 tablespoons of water
  • 2 tablespoons of finely chopped cilantro
  • Sea salt and freshly ground black pepper to taste
  1. Preheat oven to 400 degrees F (204 C) Dice the sweet potatoes, spread with coconut oil and place them on a baking sheet. Bake for 30 minutes.
  2. While the sweet potatoes are cooking, add one cup of tricolor quinoa to 2 cups of water, cook until done. If quinoa is still crunchy when water has evaporated, add ΒΌ cup more water until quinoa is fluffy.
  3. Add broccoli, chopped carrots, bell pepper and onions to pan with sweet potatoes for another 15 minutes, then remove all from oven.
  4. Prepare sauce by blending avocado, lemon juice, chopped cilantro, and water to a mixing bowl or blender. Add warm water until consistency is to your liking. Adding salt and pepper to taste.
  5. Combine arugula, sweet potatoes, and veggies to bowl and drizzle dressing on top. Enjoy!
Recipe by Solluna by Kimberly Snyder at