Creamy Lemon Basil Tigernut Bowl

Tigernuts are a type of root vegetable that when blended, offer a very creamy texture. They are loaded with vitamins, minerals, fiber, and protein. This healthy salad is gluten free, soy free, and vegan. Its seriously delicious!

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Servings: 4

Prep Time: 00:60

Cook Time: 00:30

Lemon Basil Dressing

1 cup tigernuts, soaked for at least thirty minutes. preferably overnight if you don't have a high powered blender

2 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1/2 cup loosely packed basil

1 tsp salt

1/4 tsp salt

3/4 cup water plus more to thin once dressing is smooth


1 1/2 cups white quinoa

2 tbsp olive oil

1 organic onion

1 organic zucchini

1 organic red pepper

1 organic tomato

2 cups organic kale or baby spinach


1Soak tigernuts for at least 30 minutes regardless of how strong your blender is. If you can soak them overnight, I recommend it.

2Soak quinoa in warm water for 10 minutes.

3While tigernuts and quinoa are soaking, rinse and chop all vegetables.

4Drain quinoa and cook according to package directions.

5In a large frying pan, sauté onion, zucchini, and pepper in oil for 5-6 minutes.

6When vegetables are soft, add chopped kale and tomato. Continue to sauté until kale has wilted, about 2-3 minutes.

7Prepare dressing by adding all ingredients to a high powered blender. Blend on high for 2-3 minutes until smooth. If you had the chance to soak the tigernuts overnight, 3/4 cup of water should be enough. If you only soaked the tigernuts for 30 minutes, you will have to use at least 1 cup of water.

8Divide quinoa into 4 bowls. Divide vegetable mixture amongst the bowls and top with dressing. Serve warm!

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