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Southwest Macro Bowl

BY AMANDA DELAURA
Makes 1 serving
INGREDIENTS
2 handfuls spinach 
1/2 cup roasted sweet potato
1/2 cup cooked quinoa
1/2 cup roasted beets
1/4 cup roasted corn
1/4 cup black beans
1/4 cup cherry tomatoes, sliced
2 Tbsp roasted pumpkin seeds 
2 Tbsp crumbled goat cheese
1 handful sliced scallions
1 handful crumbled tortillas chips, optional
 
2 Tbsp olive oil 
Zest of 1/2 lime 
Juice of 1/2 lime
1 clove garlic
1 Tbsp apple cider vinegar
1 Tbsp white wine vinegar
1 Tbsp honey
1 Tbsp water
1 Tbsp cilantro
1 Tbsp basil 
1 Tbsp parsley
pinch of salt

 
DIRECTIONS
  1. Combine all of the ingredients from the second column in a blender and process till vibrant and smooth. Taste and adjust salt as needed. 

  2. Combine the spinach, sweet potato, quinoa, beets, corn, beans and cherry tomatoes in a medium bowl and toss with dressing. Transfer to a shallow bowl and garnish with the pumpkin seeds, goat cheese, scallions and tortilla chips. Enjoy immediately! 

NOTE: this macro bowl works with or without additional protein as the combination of quinoa, beans, goat cheese and pumpkin seeds will provide ample amounts of protein. If you want to add more protein, I'd highly recommend chicken or shrimp. Also, feel free to use whatever green herbs you have on hand. The dressing works with all sorts of green herbs. 

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LOCATED IN LOS ANGELES, CA
AND SURROUNDING AREA

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