Winter Greens Bowl with Moringa

Jump to recipe

Enhance, expand, and simplify your greens routine! This satisfying Winter Greens Bowl is at once hearty and light, fresh and warm. Easy and versatile, you can tailor to taste and time, elevating the robust nutrient profile even further with our ORGANIC INDIA Moringa.

Low in calories but brimming with essential vitamins and minerals, dark leafy greens are well-known powerhouses for good health. While crisp salads and refreshing smoothies offer bright invitations to incorporate green leafy goodness into daily diets throughout much of the year, they may not be as appealing during winter months. If you’re craving something a little warmer, good news is sautéing leafy greens can be considered an even healthier option than raw. Lightly cooking can increase the bioavailability of certain minerals, including calcium and iron, making them easier for your body to absorb. Gluten-free ancient grain quinoa, bursting with protein, zinc, fiber, antioxidants, and other nutrients, is a perfect pairing. Simply add in a tablespoon of our ORGANIC INDIA Moringa to create a complete trifecta of powerful, balanced nutrition.

Known as the miracle tree, Moringa has been used for centuries for its stupendous nutritional profile. The whole, raw leaves offer abundant health benefits. Considered one of the most nutrient-dense plants on the planet, Moringa is used worldwide to help to nurture the whole body. The antioxidant properties may also help protect and nourish skin and hair, while other compounds and extracts may promote healthy liver function and cardiovascular health.

Don’t let the steps in assembling this dish deceive you. The active time itself is low, and the option of a quick quinoa and greens bowl with a sprinkling of Moringa is deliciously energizing even without the extra ingredients

Moringa Winter Greens Bowl with Roasted Cauliflower

Serves 4

INGREDIENTS:

For the cauliflower:

• 1 medium head cauliflower
• 2 Tablespoons avocado oil or cooking spray
• Sea salt and black pepper

For the quinoa:

• 1 cup quinoa, rinsed
• 2 Cups low-sodium vegetable broth
• 4 Cups chopped kale/mixed greens of choice (remove hard stems)
• 1 15-ounce can garbanzo beans
• 2 Tablespoons ORGANIC INDIA Moringa
• Dried cranberries, sliced almonds, chopped parsley to serve (optional)
• Sea salt and pepper to taste

For the cashew dressing:

• ¾ Cup raw cashews, soaked in warm water 
• ¾ Cup unsweetened almond milk (or water)
• Juice of ¼ lemon (about 1 Tablespoon fresh lemon juice)
• ½ Tablespoon lemon zest (optional)
• ¼ Teaspoon garlic powder
• ⅛ Teaspoon paprika
• *Optional: meat of ½ a medium avocado
• Sea salt and pepper to taste

METHOD: 

1. Prepare the dressing: place all ingredients in a blender and process until smooth. Set aside.
2.  Prepare the cauliflower: preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
3. Cut the cauliflower in half through the core, then lay each half cut-side down to cut again, creating four even wedges. Cut approximately ½-inch wide slices, maximizing flat pieces. Use your fingers or a paring knife to break apart any florets into bite-sized pieces.
4. Place the cauliflower on the prepared baking sheet; spray lightly with cooking spray and sprinkle with salt and pepper according to taste. Toss to evenly coat and arrange the cauliflower in an even layer. Bake until golden brown on the edges for 30 minutes, turning halfway.
5. Cook the quinoa: add to a medium pot along with the vegetable broth. Bring to a low boil before reducing heat to medium-low. Cover and cook for 12 to 14 minutes, until the water is absorbed, and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
6. Heat a thin layer of water in a skillet. Sauté the greens until they are wilting, for about 3-4 minutes. Season with salt and pepper and stir in the ORGANIC INDIA Moringa.
7. Add the chickpeas and quinoa into the greens and cook, stirring occasionally, about 5 more minutes. Serve topped with the cauliflower, dried cranberries, almonds, and parsley, as desired.

Love this nurturing recipe? Try our Potato Leek Soup with Ashwagandha, Tom Yum Soup, or Stuffed Acorn Squash with Cranberry Quinoa for more cold weather soothers.