Another one of Brooke and Maxxs Culinary Crafts in the works resulted in this colorful beauty (which is not only lovely to look at, but tasty to boot). In light of all the routine sweet treats the two of us love consuming in abundance (see our Mouthwatering Matcha Tiramisu, and our recipe for the Best Chocolate Cake You’ve Never Had), we decided to make something on the healthier side for our entrée to showcase. This one is easy to make, dairy free, sugar free, and despite not being raw, ultra healthy, vegan, and packed with good-for-your-body ingredients.
Happy Autumn Everyone!
Quinoa, once you learn how to make it, is one of the most versatile, easy to cook with, enticing blank palettes for a plethora of lunch and dinner options. I cook my quinoa in bulk, always making two or three times what’s needed for whatever particular meal I’m making. Its so easy to pile some in a bowl the next day, top with a smattering of veggies, a protein, some sauce (I love either pesto or coconut curry sauce) and, viola. A mouthwatering meal at the ready.
When initially assembling this particular Fall Harvest Bowl, I was slightly hesitant, imagining the flavors to be potentially too bland. On the contrary. It was vibrant, flavorful, nutty, crisp with the crunch from peppers, the herby taste of the pesto, all utterly delicious.