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The easy Tahini Ginger Quinoa Bowl that’s perfect for cold nights

Tahini quinoa bowlMikaela Reuben is a rising (healthy) rock star chef, cooking for celebrity clients like Ben Stiller and Owen Wilson, and traveling the world to whip up meals for the Red Hot Chili Peppers on tour and host wellness retreats. We teamed up with Reuben, who has training in holistic nutrition, for a series on super-seasonal, Ayurveda-influenced recipes—to give your own healthy kitchen the star treatment.

News flash: Not only do you need to swap your tanks for sweaters in your closet right now, but your go-to quinoa bowl recipe needs to transition with the change in seasons, too.

What should be in it this time of year? Mikaela Reuben created an Ayurvedic version of the weeknight dinner staple (present or future!), with ginger, sweet potatoes, and a hearty, healthy tahini sauce.

“This bowl of goodness is packed with protein, fiber, vitamins, and minerals,” Reuben says. “Ginger in Ayurvedic cuisine is known to enhance digestion and circulation, and the warming sweet potatoes make this an ideal dish for those cold days.” Plus everything tastes better in a bowl.

Whip up a big batch on a chilly night to eat throughout the week, and kiss your no-time-to-cook worries  goodbye. —Jamie McKillop

20131112_Mikaela-Reuben_57531Tahini Ginger Quinoa Bowl

Makes 2 meals or 4 sides

Tahini Sauce
2 1/2 Tbsp tahini
1 Tbsp peeled and finely grated ginger
1 tsp pressed garlic
2 1/2 Tbsp raw honey
1 Tbsp water
3 Tbsp tamari
1/2 cup toasted sesame oil
1 cup quinoa
1 1/2 cups small cubed sweet potato
1 cup chopped kale
2 cups fine chopped purple cabbage
1 Tbsp olive oil
1 cup finely chopped onions
1 Tbsp chopped green onion
Sesame seeds to garnish
Turmeric powder to garnish

Rinse and cook 1 cup of quinoa in two cups of water by bringing the quinoa and water to a boil then reducing heat and covering, allowing to simmer for 15 minutes.

Peel sweet potato or yam. Cut into 1″ pieces either in small triangles or squares—just make sure they are the same size. Add potato into steamer and steam for 4 minutes.Then add purple cabbage and steam for another 4 minutes. Add kale at 8 minutes, stir well, and leave in for another 2 minutes. Remove from heat and mix with quinoa.

On medium heat, warm olive oil in a medium sauté pan and add onions. Once onions are translucent (about 6 minutes), reduce heat and add tahini sauce. Heat for one minute then toss with quinoa and vegetables.

Top with green onions, sesame seeds, and a pinch of turmeric to serve.

How about some soup to go with that? Check out Reuben’s recipe for vegan butternut squash soup here

(Photos: Mikaela Reuben)