Autumn Hallelujah Bowl

  • Serves 4-6

This recipe is 100% gluten free


  1. In a covered medium saucepan, bring broth and quinoa to a boil.
  2. Reduce heat to medium, crack lid, and simmer until all of the liquid has been absorbed.
  3. Splash Ume plum vinegar over cooked quinoa, and stir it in.

Sweet Potato:

  1. Preheat oven to 400 degrees.
  2. Toss potato slices in coconut oil and salt and pepper, and spread evenly on a baking sheet.
  3. Roast for 30 minutes, turning halfway through.


  1. In a deep sauté pan, heat vegetable broth over medium heat.
  2. Add garlic and tamari, and simmer for 1-2 minutes.
  3. Add greens, stir, and cover for 2 minutes.
  4. Add lemon juice, stir, and cook for one more minute.
  5. Taste for seasoning, and remove from heat.


  1. In a sauté pan, heat coconut oil over medium heat.
  2. Add shallots and mushrooms, and sauté for 2-3 minutes.
  3. Add vinegar, tamari, and maple syrup, and cook for another 4-5 minutes.
  4. Remove from heat.

Tahini Sauce:

  1. Add all ingredients to a Vitamix or other high speed blender, and blend until smooth.


  1. Build your bowl however you like, but I recommend starting with some quinoa, and then top it with the mushrooms, greens, and sweet potato slices.
  2. Drizzle the tahini sauce over top, and garnish with some fresh chopped parsley.
  3. Bon appetite.
  • Krista

    May 19, 2016

    I’ve made this a couple of times and just loved it. It’s a bit complicated but well worth the effort. The second time I made it I took a few short cuts, and it still tasted great. Chef Reyes has really added a new dimension to Hallelujah cooking – so unusual, new, and tasty.

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