Hormone Balancing Bowl
Serves: 4
  • 1 red onion
  • a thumb-sized piece of ginger
  • 200g of quinoa
  • 2 medium-sized sweet potatoes
  • 2 tablespoons of coconut oil or olive oil
  • 200 ml of coconut milk
  • 2 teaspoon of turmeric powder
  • 200 ml of water or vegetable broth
  • 1 teaspoon vegetable broth paste or ½ tsp granulated broth if only water is used at the top
  • ½ teaspoon of apple cider vinegar (optional)
  • about 100 g of kale
  • 2 avocados
  • Salt and pepper to taste
Optional toppings:
  • Toasted coconut flakes
  • Chopped walnuts
  • Chopped cashew nuts
  1. Finely chop the onion and grate or chop the ginger. Wash quinoa well. Peel the sweet potato, dice it and put it on a baking tray with a little olive oil, sea salt and pepper. Roast the sweet potatoes for approx. 20 - 25 minutes at 180 ° C in the oven.
  2. In the meantime, heat the remaining oil in a saucepan and fry the onions and ginger. Reduce the heat slightly and add the turmeric powder and sauté for about 30 seconds. Now add quinoa, coconut milk, water or vegetable broth and apple cider vinegar and bring everything to a boil over high heat. Reduce the heat and simmer for about 10 minutes.
  3. In the meantime, remove the kale from the stalk and wash well and cut into bite sized pieces. Chop any toppings or roast the coconut flakes briefly in a pan without fat.
  4. After the quinoa has simmered for 10 minutes, stir in the kale and add some water or vegetable stock. Simmer together for another 3-4 minutes.
  5. Serve the quinoa with the sweet potatoes and a quarter or half an avocado and sprinkle with the toppings.
The dish is great for meal prep, so the quinoa can be stored a few days in the fridge airtight. However, if you are to keep it longer than two days, please omit the kale or add it fresh.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/hormone-balancing-bowl/