Spring Power Bowl with Stonefire Original Naan
5 min Prep Time
20 min Cook Time
Indulge in the vibrant flavors of spring with our tantalizing Spring Power Bowl featuring Stonefire Original Naan! Packed with fresh seasonal veggies, protein-packed goodness, and drizzled with zesty dressing, this recipe is a symphony of taste and nutrition. Perfect for a quick weekday lunch or a nutritious dinner option. Elevate your mealtime with our delicious Spring Power Bowl – a wholesome culinary delight that’s sure to satisfy your cravings and fuel your day! Try it now and experience springtime on your plate.
Ingredients
- 1 cup cooked quinoa
- 1 medium sweet potato, sliced into medallions
- 1 bunch asparagus tips, steamed or pan-seared
- 200g halloumi cheese, sliced and pan-fried
- 1 watermelon radish, thinly sliced
- 1 avocado, sliced
- 1 cup snap peas, trimmed and sliced
- 1 cup peas (fresh or thawed if frozen)
- 1 cucumber, diced
- Fresh mint leaves, for garnish
- Stonefire Original Naan, warmed
Dressing:
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions
- Cook quinoa according to package instructions and set aside.
- Preheat oven to 400°F. Slice sweet potato into medallions and arrange on a baking sheet. Bake until browned and tender, about 20-25 minutes.
- While the sweet potatoes are baking, prepare the dressing by whisking together olive oil, white wine vinegar, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Set aside.
- Heat a non-stick skillet over medium heat. Add the halloumi slices and cook until golden brown on both sides, about 2-3 minutes per side. Remove from heat and set aside.
- Steam or pan-sear the asparagus tips until tender but still crisp, about 3-4 minutes. Set aside.
- Assemble the power bowls by dividing cooked quinoa among serving bowls. Arrange the baked sweet potato medallions, asparagus tips, halloumi cheese, watermelon radish slices, snap peas, peas, and diced cucumber and avocado slices on top of the quinoa.
- Drizzle the prepared vinaigrette over the veggies and quinoa and garnish with fresh mint leaves.
- Serve warm with warmed Stonefire Original Naan on the side.
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