quinoa bowl with greens, sweet potatoes, and turmeric cream

A recipe for using leftovers! Pretty much any roasted vegetables, grains, and greens can be subbed in here.



TURMERIC CREAM (makes 1/2 cup)

  • 1/4 cup heavy cream
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
  • 1/4 cup sour cream


  • 3/4 cup cooked quinoa (1/4 cup dry quinoa + 1/2 cup stock or water, simmer for ~15min, steam for ~5min)
  • 3/4 cup cooked greens
  • 3/4 cup roasted sweet potatoes (1/2-in cubes; 400F for 40-45min, turning halfway)
  • 1 Tbsp toasted pepitas
  • optional: lime quarters, chopped cilantro for topping


  1. In a small saucepan over medium heat, combine the cream and turmeric and bring to a lively simmer, stirring occasionally. Turn off the heat and let steep for 15 minutes. Transfer to a bowl and mix in the salt and sour cream. Any extra can be stored in the refrigerator for up to 3 days.
  2. Reheat the quinoa, greens, and sweet potatoes in the microwave, stovetop, or other preferred method. Arrange in a bowl and top with toasted pumpkin seeds, turmeric cream, and optional lime and cilantro.

serves 1.


NOTE: for a vegan option, try using coconut milk instead of the dairy to make turmeric cream. Vegan sour cream and other non-dairy milk could also work.


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