Crunchy Quinoa Power Bowl

A light and satisfying quinoa bowl made with crunchy red and green cabbage, tossed in an almond butter dressing with ginger, garlic and lime. Perfect to pack for healthy lunches!

1 cup uncooked quinoa (approx. 3 cups cooked)
1/2 head green cabbage, shredded (approx. 3 cups)
1/2 head red cabbage, shredded (approx. 3 cups)
1/2 cup diced green onions
1/2 cup fresh cilantro, chopped
3/4 cup chopped almonds
2 medium-size sweet potatoes, diced
1 tablespoon high heat oil
fine sea salt

Almond Butter Dressing:
1/3 cup almond butter (I like Justin’s Vanilla Almond Butter)
1/3 cup extra virgin olive oil
3 cloves garlic (approx. 1 tablespoon)
3 inches peeled fresh ginger (approx. 1-2 tablespoons)
juice of 3 limes (approx. 1/3 cup)
filtered water to thin as needed

View the full recipe at Making Thyme for Health →