Sweet Potato & Coconut Quinoa Bowl {Gluten-Free, Dairy-Free, Vegan}

4.7 from 6 reviews

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Gluten-Free, Dairy-Free, Soy-Free, Vegetarian & Vegan

Author: Amie Valpon

Recipe type: Entree

Serves: 6

Ingredients

• 1 cup uncooked quinoa
• 2 large sweet potatoes (approximately 1 lb.), peeled and cut into ¾ inch cubes
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. organic coconut oil, melted
• 1½ Tbsp. unsweetened coconut flakes
• 3 Tbsp. sunflower seeds
• 1 Tbsp. sesame seeds
• ¼ tsp. sea salt

Instructions

1. Cook the quinoa according to package directions. Remove from heat, drain in a strainer and rinse.
2. Meanwhile, cook sweet potatoes in boiling salted water to cover until tender, about 15 minutes; remove from heat and drain well.
3. In a large bowl, combine cooked quinoa, sweet potatoes, balsamic vinegar, coconut oil, coconut flakes, sunflower seeds, sesame seeds and sea salt; gently toss to coat.
4. Serve warm.

Notes

Serving Size: 1 ~ Calories: 180 ~ Fat: 4 ~ Protein: 4g ~ Carb: 19g ~ Fiber: 2g ~ Sugar: 1g ~ Sodium: 66mg

3.2.1284

From The Healthy Apple

Warm Almond Quinoa Breakfast Sundae

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Gluten-Free and Dairy-Free

Recipe type: Breakfast, Side Dish

Serves: 8

Ingredients

• 1 cup uncooked quinoa
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ⅓ cup unsweetened almond milk
• 1 tablespoon slivered almonds
• 4 large apples, cored and chopped
• 1 cup dairy-free yogurt
• 1 teaspoon almond butter, melted
• 1 teaspoon honey

Instructions

1. Rinse quinoa thoroughly in cold water and drain. Place the rinsed quinoa in a medium saucepan with 2 cups water and bring to a rolling boil. Turn down to low heat, cover and cook for 15 minutes until all the water is absorbed. Remove from heat and add in cinnamon and sea salt.
2. In a medium saucepan over medium-low heat, cook almond milk until warm, about 3-4 minutes.
3. Layer quinoa, slivered almonds, apples and yogurt in four serving glasses. Repeat until glasses are filled with quinoa on the top layer.
4. Pour warm almond milk over the quinoa. Drizzle with warm almond butter and honey and serve immediately.

Notes

Servings: 8 Serving Size: ½ cup Calories: 176.3 cal • Fat: 2.5 g • Protein: 4.7 g • Carb: 35.1 g • Fiber: 4.8 g • Sugar: 14.9 g • Sodium: 83.1 mg

2.2.6

From The Healthy Apple

Two Ingredient Brownie

Post by Hungry Girl.

Amazing Metabolism-Boosting Chocolate Mug Cake

Mash the Banana In the mug. (I use a microwavable ceramic bowl. Much easier for me)

Add 1 Egg, 2 tablespoons of cocoa powder, 2 tablespoons of applesauce, 1/2 tsp cinnamon and about 1 Tblsp Honey.  

Mix it all together really well. Then put into a microwave for 4-5 minutes.  Depending upon your microwave.  

Now here is where I varied.  I omitted the applesauce and exchanged the honey for a low calorie sweetener.  I used splenda but I'm sure you can use your favorite.  This tasted just as fantastic. My next try is going to be to try and omit the egg yolk and see if that works well or even replace the honey with agave.  

If you need step by step pictures you can find this main recipe where I did which is the Creek Line House Blog  

Cottage or Ricotta Cheese Oatmeal Pancakes

Start your day with these hormone-balancing pancakes from Dr. Natasha Turner!

Your hormones control more than just your mood. They can affect your weight, hunger, sleep – even where your fat is stored! So when they're thrown off balance, it can impact your health. Reset your hormones with this recipe from Dr. Natasha Turner, best-selling author of The Hormone Diet.

Ingredients

• 1 cup old-fashioned, slow-cooked oats
• 1 tbsp ground flaxseed or ground chia seed
• 1/4 cup fresh blueberries
• 1/2 cup low-fat cottage cheese or ricotta cheese

• 3/4 cup egg whites (6 egg whites)
• 1/2 tsp pure vanilla extract
• 2 tsp canola or coconut oil

Directions

Combine the oats and ground seeds in a large bowl. Stir in the blueberries, cheese, egg whites and vanilla extract.

Heat 1 teaspoon of the canola or coconut oil in a large skillet over medium eat. Pour 1/4 cup of the pancake mixture into two areas on the pan. Cook until bubbles appear on the top of the batter and the edges appear set. Flip the pancakes and cook until set in the center. Repeat using the other teaspoon of canola or coconut oil.

If desired, top with 2 teaspoons of apple butter or 1/4 cup fresh berries

Courtesy of the Dr. Oz show.
Recipe By Dr. Natasha Turner Author

Green Tea Lemonade

Ingredients

• 2 cup warm water
• 1 green tea teabag
• 1/2 squeezed lemon

Directions

Start by steeping green tea in warm water for at least 20 minutes to release antioxidants.

Then mix two cups of green tea with 1/2 lemon, squeezed.

Drink two cups of this “Green Arnold Palmer” hot or cold every day.

Courtesy of Dr. Oz

Gluten-Free Quinoa Cupcake

These no-fuss cupcakes are packed with protein, thanks to the quinoa base that perfectly complements a cinnamon apple center. A simple penuche frosting made with brown sugar crowns each treat (psst… cut down on calories even more by slashing the amount of confectioner's sugar in half).

Ingredients:
For the cupcakes: 
2 1/2-3 c. apples (about 2 medium sized apples), diced
1/4 c. sugar
1 tsp. ground cinnamon
1/2 c. water
1/4 c. dark rum
4 large eggs
9 tbsp. butter (1 stick + 1 tbsp.)
1 c. sugar
1 1/3 c. cooked quinoa
1 3/4 c. rice flour
1 tsp. baking powder

1/2 c butter
1 c. brown sugar, packed
1/4 c. milk
2 c. confectioner's sugar, sifted

Directions:
For the cupcakes:
Simmer the apple cubes with the water, sugar, cinnamon and rum until the apple is cooked and almost all the liquid is evaporated. Whisk the egg and sugar and add the melted butter. Stir well. Add the quinoa, mix well and then add the flour and baking powder. Stir well. Fill 12 cupcake liners about 1/3 full with batter. Add a layer of apples. Top with another layer of batter so that they are all about 3/4 full. Bake at 350 degrees for 25 minutes or until the tops bounce back when you touch them.

For the frosting:
In a saucepan, melt 1/2 c. butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioner's sugar. Beat until thick enough to spread. If too thick, add a little hot water.

Makes 12 cupcakes

Like