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+ servings

Self Love Bowl

Servings 4 small portions


  • 1 cup uncooked tricolor quinoa
  • 2 cups water
  • 2 small sweet potatoes sliced in half long ways
  • 1 tbsp coconut oil
  • 4 handfuls of arugula
  • 1 yellow onion, chopped
  • 1 head of broccoli
  • 2 large carrots peeled
  • 1 red bell pepper
  • sea salt, to taste
  • freshly ground black pepper
  • 1 avocado
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 4 tbsp water
  • 2 tbsp finely chopped cilantro
  • sea salt and freshly ground black pepper to taste


  • Preheat oven to 400 degrees F (204 C) Dice the sweet potatoes, spread with coconut oil and place them on a baking sheet. Bake for 30 minutes.
  • While the sweet potatoes are cooking, add one cup of tricolor quinoa to 2 cups of water, cook until done. If quinoa is still crunchy when water has evaporated, add ¼ cup more water until quinoa is fluffy.
  • Add broccoli, chopped carrots, bell pepper and onions to pan with sweet potatoes for another 15 minutes, then remove all from oven.
  • Prepare sauce by blending avocado, lemon juice, chopped cilantro, and water to a mixing bowl or blender. Add warm water until consistency is to your liking. Adding salt and pepper to taste.
  • Combine arugula, sweet potatoes, and veggies to bowl and drizzle dressing on top. Enjoy!
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