Meal prep is key to making healthy eating easy. This recipe was created with that in mind. Start with quinoa, a quality gluten-free grain, and black beans, which are rich in both protein and fiber. Next, add colorful vegetables, such as sweet potatoes and broccoli, to provide a variety of micronutrients and antioxidants that fight inflammation. Since some vitamins are only absorbed in the presence of fat, don’t forget to include a source of plant-based fat. This avocado dressing kicks up the flavor while also serving a healthy dose of good fat, fiber, and Vitamin E.


Time: 40 minutes
Servings: 6




  • 3/4 cup quinoa
  • 2 large sweet potatoes (6 cups cubed)
  • 1 large head broccoli (5 cups chopped)
  • 1 15-ounce can black beans
  • 1 Tbsp coconut oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • ¼ tsp sea salt



  • 2 medium avocados
  • 1 cup cilantro
  • 3 cloves garlic (1.5 Tbsp minced)
  • 1 small lemon
  • ¼ tsp sea salt



  • Pumpkin seeds
  • Scallions, chopped


Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)




  1. Preheat the oven to 425.
  2. Chop the sweet potatoes into small cubes. At the same time in a small pan, melt the coconut oil. In a large bowl, toss the sweet potatoes with the coconut oil, turmeric, cumin, and sea salt.
  3. Spread the sweet potatoes onto a baking sheet and bake for 25 minutes, flipping once at about halfway.
  4. Meanwhile, bring 3/4 cup quinoa and 1 1/2 cups water to a boil in a medium pot. Reduce the heat, cover, and simmer for 15 mins or until the water is absorbed.
  5. Chop and steam the broccoli for 5 minutes. Then, rinse under cold water to stop the cooking.
  6. Drain and rinse the black beans.
  7. Next, make the dressing by placing all the ingredients in a high speed blender. Add 1 cup of water to thin the consistency and continue mixing until fully incorporated.
  8. Assemble the prepared foods. Option to mix all bowl ingredients together with 1 cup of dressing or build individual bowls. Top with scallions and pumpkin seeds.
  9. Serve warm or refrigerate and enjoy for weekday brown bag lunches.




Per Bowl:
304 calories
4g total fat, 2g saturated fat
57g carbohydrate, 12g fiber, 6g sugar
12g protein


Per 2 Tbsp Dressing:
30 calories
3g total fat, <1g saturated fat
2g carbohydrate, 1g fiber
<1g protein


NOTE: Avocado Cilantro Dressing recipe makes 2 cups dressing.