Looking for some more bowl inspiration? This light, bright, refreshing Power Bowl is perfect for warmer days ahead!
Use quinoa or any other grain as your base and top it with sweet, tender roasted fennel and tomatoes, crunchy raw snap peas, toasty cashews, and lots of fresh herbs. Slather the Green Goddess Tahini Sauce all over for a delicious, nourishing summer bowl!
Turn it into a salad by substituting greens for the quinoa. Thin out the sauce with a little water to turn it into a salad dressing. The options are endless when you’ve got a delicious sauce on hand!
Check out our 7-Day Spring/Summer Meal Plan for more inspiration!
Quinoa Power Bowl with Roasted Fennel, Tomato, and Snap Peas
Serves 4
1 cup quinoa
1 fennel bulb, halved lengthwise, core removed, thinly sliced
1 pint cherry tomatoes
1 tbsp olive oil
½ tsp fine sea salt
1 cup thinly sliced sugar snap peas
½ cup fresh herbs (cilantro, basil, parsley, mint, or dill)
½ cup toasted cashews
Green Goddess Tahini Sauce (RFCFES, p. 178)*
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Add quinoa to a medium pot along with 1 ½ cups water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 15 minutes, or until the quinoa has burst open and water has been absorbed.
Add fennel and tomatoes to the baking sheet and toss with the olive oil and salt. Bake for 15-20 minutes, or until the tomatoes have burst open.
Add quinoa, fennel, tomato, and snap peas to your bowl. Top with Green Goddess Tahini Sauce, fresh herbs, and cashews.
*RFCFES = Run Fast. Cook Fast. Eat Slow.
Recipe and photos by Natalie Bickford
Natalie is a nutritionist and personal chef in Bend, OR who specializes in women's health and sports nutrition. She loves creating simple, nourishing meals and recipes to fuel your life. Join Natalie's Cooking Club for weekly menus, grocery lists, videos, and meal prep tips!