Quinoa Power Bowl

Prep: Preheat the oven to 375 degrees. Rinse and dry the produce. Peel and dice the sweet potatoes, drain and rinse the adzuki beans, roughly chop the spinach. Cut lemon in half, juice into a bowl and set aside. Soak cashews and sunflower seeds in water for 25 minutes, to be blended shortly. Remove dill leaves from stem, set aside leaves and discard stems.

Toss the diced sweet potatoes with 1 tablespoon olive oil, line on a baking sheet and roast in the oven until tender, about 30 minutes. Remove from oven and set aside.

Meanwhile, bring quinoa and 2 cups water to a boil in a medium pot, reduce heat to low, cover and simmer until quinoa is soft, about 15 minutes.

Pour the adzuki beans, tamari, garlic powder and onion powder into a medium pan and heat on low. In a separate pan, heat a splash of water and the chopped spinach on low until slightly wilted, about 5 minutes.

To make the cream sauce, drain the soaking cashews and sunflower seeds and combine in a blender with 2/3 cup water, a pinch of salt, garlic, dill leaves and lemon juice. Blend on high until smooth.

To serve, assemble the cooked quinoa, roasted sweet potatoes, wilted greens and beans in a bowl. Drizzle with the cashew-dill cream sauce and top with almonds, serve warm and enjoy!