Bright Spring Bowl

I just made this for a quick lunch bowl today that felt bright, filling, delicious, and energizing. It was quick because I already had the Gilfeather turnip roasted in small cubes, leftover from a previous meal. I also keep batches of marinated, baked tofu in my fridge for a quick protein addition to meals. I also had some leftover cooked quinoa in the fridge. So this will be a little longer to make when you have to prepare those parts, too. If tofu isn’t your jam, any protein source would be good in this.

• 1 small Gilfeather turnip (chopped into 1/4-inch cubes, tossed with olive oil and salt, and slow baked until completely tender)

• 6-8 ounces tofu (cubed, tossed with tamari, garlic powder, baked until dry on the outside)

• 1/3 cup cooked quinoa (or rice or other grain)

• 1/3 bunch fresh parsley, chopped fine

• 1 scallion, finely chopped, green and white parts

• 3 cloves garlic, crushed

• handful of spinach, roughly chopped

• 1/3 cup cooked quinoa (or rice or other grain)

• olive oil

• splash of balsamic vinaigrette

• splash of tamari

• pinch of dried hot peppers, optional

• hemp seeds and nutritional yeast, optional

In a small pan, warm a bit of olive oil and 2/3 of the crushed garlic. Add the roughly chopped spinach and wilt. Add the quinoa, tofu, and gilfeather, and warm everything. Remove from the heat and in a large bowl, mix together the warm stuff with the fresh parsley and scallions, the rest of the crushed garlic, the splash of vinaigrette and splash of tamari. Optional, but so good, sprinkle hemp seeds, nutritional yeast, and hot peppers on everything. Enjoy!