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Power Bowl

Lisa Reiss
Desserts Plus

Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing.

Veggie Bowl
1/2 cup quinoa
1/2 cup chickpeas
2 roasted beets, diced
1/2 cucumber, diced
1 bell pepper, diced
12 baby tomatoes, sliced
2 radishes, sliced
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds

Roasted Beets
olive oil

Ginger Soy Dressing
1/2 cup mirin
1/4 cup soy sauce
1 cup white vinegar
1/4 cup toasted sesame oil
1/4 cup Dijon mustard
5 Tbsp ginger, fresh
1 garlic, fresh

Roasted Beets

  1. Preheat oven 425°F
  2. Wash beets, trim root end and then wrap tightly in a double layer of foil.
  3. Roast for 1-2 hours depending on size of beets. You should be able to easily pierce with a fork when done. Let cool. Set oven to 400°F.
  4. When cool, peel and cube beets. Toss with olive oil and salt, spread out on a parchment lined baking sheet, and roast for 3-5 minutes.

Ginger Soy Dressing

  1. Purée all ingredients in a blender.

Yield 2 1/2 cups dressing, 2 servings