Sprouted Veggie Bowl
  • 1/2 cup sprouted quinoa
  • 1/2cup sprouted lentils
  • 1/2cup eggplant
  • 1/2cup organic broccoli florets
  • 1/2cup swiss chard
  • 1 large organic onion, chopped
  • 1/2 organic avocado, cubed
  • 1/2cup super sweet sun gold tomatoes
  • 1tablespoon miso
  • 1tablespoon aminos
  • 1tablespoons maple syrup
  • 1tablespoon sesame oil
  • 2tablespoon rice wine vinegar
  • 1/2teaspoon fish sauce
  • 1 1/5tablespoon sunflower butter
  1. Cook sprouted quinoa and sprouted lentils according to package directions.
  2. Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
  3. Fry the egg according to preference, dice avocado, and cut tomatoes in half.
  4. Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
  5. Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!