The Sol Journal

SERVES 2
GLUTEN-FREE | DAIRY FREE | REFINED SUGAR-FREE

This nutrient rich Winter Glow Bowl is the definition of eating the rainbow. It’s warming, satisfying and packed with ingredients that support a healthy, radiant glow from the inside out. Made with fresh, seasonal whole foods, it delivers a powerful combination of antioxidants, fibre, healthy fats and protein to keep you energised and satisfied. It’s also incredibly versatile—ideal for prepping in advance for easy, balanced lunches throughout the week. Just store the dressing separately and you’re good to glow!

Ingredients

Chicken Marinade:

2 chicken thighs
2 tablespoons extra virgin olive oil
2 tablespoons raw honey
1 teaspoon sea salt
2 tablespoons pomegranate juice
2 teaspoons coconut aminos
1 teaspoon balsamic vinegar
1 garlic clove, minced

Salad:

8 rainbow carrots
1/2 cup white quinoa
1/2 cup black beans
1 teaspoon miso paste
1/2 teaspoon garlic powder
2 cups of greens (kale, spinach & rocket)
1 candy stripe beetroot (or regular beetroot), thinly sliced
Fresh coriander, to garnish
Fresh mint, to garnish
Fresh chives, to garnish
Pomegranate seeds, to garnish 

Tahini Dressing:

2 tablespoons smooth tahini
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon raw honey
1 garlic clove, minced
1/2 teaspoon sea salt

Method

1. Set your oven to 200°C fan-forced. Line a baking tray with baking paper and set aside.
2. In a small bowl, mix 2 tablespoons olive oil, 2 tablespoons raw honey and 1 teaspoon sea salt. Rub the mixture over the chicken thighs and place them on a lined baking tray. Roast in the oven for 15 minutes.
3. In a separate bowl, combine the pomegranate juice, coconut aminos, balsamic vinegar and minced garlic. Whisk well.
4. Toss the rainbow carrots with half of the pomegranate glaze. Bake in the oven for 20 minutes or until tender and caramelised. 
5. After the chicken has cooked for 15 minutes, remove the tray from the oven. Spoon over half of the remaining pomegranate glaze and return the tray to the oven. Roast chicken for a further 5-10 minutes, until golden and cooked through.
6. While the chicken and carrots are roasting, rinse the quinoa under cold water. Add to a saucepan with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until fluffy and water is absorbed. Set aside.
7. In a small pan over medium heat, add the black beans, miso paste and garlic powder. Cook for 5 minutes, stirring frequently, until warmed through and well coated.

Tahini dressing:

1. Whisk together the tahini, lemon juice, olive oil, raw honey, minced garlic and sea salt until smooth and creamy. Add a splash of water to loosen, if needed.

Assemble salad:

1. Divide the cooked quinoa between two bowls. Top with the roasted carrots, miso black beans, leafy greens, beetroot and chicken thighs. Drizzle generously with tahini dressing.
2. Finish with fresh coriander, mint, chives and an extra sprinkle of pomegranate seeds. Serve warm and enjoy your nourishing winter glow bowl!