Name: Alkaline Power Bowl with Lemon-Tahini Dressing
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 2 servings
Ingredients: 1 cup cooked quinoa (preferably cooled; use white or red); 1 medium sweet potato, peeled and cut into 1/2" cubes; 1 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp sea salt; 4 cups mixed leafy greens (baby spinach, arugula, kale — finely chopped kale massaged); 0.5 cup steamed or lightly sautéed asparagus tips (cut into 1–2" pieces); 0.5 cup cucumber, thinly sliced; 0.5 cup shredded red cabbage; 1 avocado, sliced; 2 tbsp pumpkin seeds (pepitas), toasted; 1 tbsp hemp seeds (optional); 0 Fresh herbs: 2 tbsp chopped parsley and/or cilantro; 0 For the lemon-tahini dressing:; 3 tbsp tahini (sesame paste); 2 tbsp fresh lemon juice (about 1 lemon); 1 tbsp apple cider vinegar; 1 tbsp extra-virgin olive oil; 0 1–2 tsp maple syrup or honey (optional; balances bitterness); 0 2–3 tbsp warm water (to thin); 0.25 tsp sea salt; 0 Pinch of cracked black pepper

1

Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika and 1/2 tsp sea salt. Spread on a baking tray and roast 20–25 minutes until edges caramelize — turn once halfway. Get color; flavor comes from browning.

2

While the sweet potato roasts, cook 1 cup quinoa according to package directions (1:2 quinoa:water, simmer 15 minutes then rest 5). Fluff with a fork and let cool slightly.

3

Steam or sauté asparagus quickly — you want bright green, a little snap. Shock in cold water if you want to keep crisp.

4

Make the dressing: in a bowl whisk tahini, lemon juice, apple cider vinegar, olive oil, maple (if using) and salt. Add warm water 1 tbsp at a time until the dressing reaches a pourable, creamy consistency. Taste and adjust acidity or salt. It should be bold — tahini needs confidence.

5

Assemble bowls: divide greens between two bowls. Spoon quinoa beside them, add roasted sweet potato, asparagus, cucumber, shredded cabbage and avocado slices in sections so every bite has variety.

6

Scatter pumpkin seeds, hemp seeds and chopped herbs over the top. Drizzle 2–3 tbsp dressing over each bowl (serve extra on the side).

7

Final seasoning: finish with an extra squeeze of lemon, a pinch of flaky salt and a crack of black pepper. Serve immediately.

Alkaline Power Bowl with Lemon-Tahini Dressing

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