Quinoa and spring mix tossed together with a tasty bright yellow carrot ginger sauce, with oven-roasted carrots and tofu, diced red bell pepper, thinly sliced purple cabbage, cubed avocado, fresh carrot curls and an extra drizzle of that delicious yellow sauce!
Let me tell ya, that was a yummy bowl. And colorful!! That carrot ginger sauce turns out bright yellow like the color of yellow mustard – I’m not sure why. I would think it would be orange from the carrots, but…guess not! The proof is in the pudding as they say, or in this case the proof is in the sauce.
This bowl is a perfect example of using foods you’ve prepped ahead of time. I used oven-roasted carrots but any vegetable would be great in this dish. Roasted vegetables and baked tofu cubes are great examples of foods you can make ahead for the week on a prep day. I also like to have grains, like quinoa, cooked ahead so they’re easy to grab and put into a dish.
The star of this bowl and a bold one at that, is the brightly colored carrot ginger sauce that was inspired by The Love and Lemons Cookbook.
I first tossed my greens and quinoa together with this sauce and then added the oven-roasted carrots, tofu, avocado cubes, diced red bell pepper, thinly sliced purple cabbage and raw carrot curls to the bowl. After all the components were together, I topped everything off with more of this tasty sauce.
Here is the recipe for the Carrot Ginger Sauce:
Brightly colored and tangy carrot, garlic and ginger spiced sauce
- 1 cup chopped raw carrots
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tbsp tahini
- 3 tbsp fresh lemon juice
- 1 rounded tsp minced fresh ginger
- 3 tbsp fresh orange juice
- 1/2 tsp fresh lime juice
- salt and pepper to taste
Combine all ingredients in a high speed blender like a Vitamix, and blend until smooth and creamy.
Taste and add more salt and pepper if needed.
If it's too thick, add just a tiny more water or citrus juice to thin out