Welcome to our 5-Week Beauty Lunch Series focused on beauty from the inside out with delicious, nutritious and easy-to-prepare meals from our favorite healthy chefs! Each week we’ll share a new recipe highlighting its skin benefits.
To continue our series of healthy, beauty foods for skin we’re making a hearty Sweet Potato and Coconut Quinoa Bowl by Amie Valpone, a Culinary Nutritionist and gluten-free chef who is a prolific creator of seasonal vegetarian, dairy-free, soy-free and (obviously) gluten-free recipes featured on her website The Healthy Apple
Amie Valpone’s mission is to show the way for clean and delicious eating, saying:
What we put into our mouths will impact our bodies now and in the future.
–> Click to Tweet this quote
Amen, Amie! To begin our week of beauty noshing, we decided to try her Sweet Potato and Coconut Quinoa Bowl.
First, let’s dive into the skin benefits of our star ingredients in this recipe.
This recipe features both coconut oil and coconut flakes. Many might not realize how beneficial coconut can be for your skin internally as well as externally, helping hydrate and soften the skin. It is also known to protect against sun damage and act as an antioxidant to prevent cellular aging.
Sweet potatoes are known for their abundant source of vitamin C, which aids in the production of collagen, helping skin maintain its elasticity and youthfulness. (Oh yeah!)
Sweet Potato and Coconut Quinoa Bowl
1 cup of uncooked quinoa
2 large sweet potatoes (approximately 1 lb), peeled and cut into 3/4 inch cubes
2 tablespoons of balsamic vinegar
2 tablespoons of organic coconut oil, melted
1 1/2 tablespoons of unsweetened coconut flakes
3 tablespoons of sunflower seeds
1 tablespoon of sesame seeds
1/4 teaspoon of salt
1: Cook the quinoa according to package directions. Remove from heat, drain in a strainer and rinse.
2: Meanwhile cook sweet potatoes in boiling, salted water, cover until tender, about 15 minutes, remove from heat and drain well.
3: In a large bowl, combine cooked quinoa, sweet potatoes, balsamic vinegar, coconut oil, coconut flakes, sunflower seeds, sesame seeds, and sea salt. Gently toss to coat.
4: Serve warm
Our Beauty Lunch Series is about connecting beauty and nutrition to nourish your body from the inside out. We’d love to hear if you made this dish and how it turned out. Please leave us a comment below!
Stay tuned for our next post highlighting a beautifying recipe from Phoebe Lapine, a cookbook author and private chef. Did you miss the first recipe in our Beauty Lunch Series the Vitamin Packed Frittata (yum!)? Read it now.
Research and production assistant: Catherine Sabatino