Quinoa Harvest Bowl
“I eat this meal in numerous iterations as much as six instances every week.
Kale offers nutritional vitamins and antioxidants for my pores and skin, which I like. Quinoa and eggs carry protein and sustenance. I make and retailer additional quinoa, veggies, and dressing in glass containers within the fridge, after which heat up the substances in my cast-iron pan or copper wok. Add cooked eggs for a stir-fry that’s prepared in 5 minutes.”
1 medium candy potato
1 cup quinoa (white, purple, black
or a mix)
1 tsp ghee
2 cups kale, sliced (about 1 massive leaf)
1 tbsp plus 1 tsp miso paste (candy or mellow)
1/three cup lemon juice (about 2 lemons)
1/three cup olive oil
½ avocado, sliced or cubed
1 tsp Eden Shake Sesame and
Sea Vegetable Seasoning
Heat oven to 450°. Poke high of candy potato with a fork and bake on a sheet lined with parchment paper till delicate, 45–60 minutes. Once cool sufficient to deal with, minimize candy potato into slices.
Cook quinoa in accordance with package deal directions.
1. In a cast-iron skillet over medium warmth, heat ghee. Add eggs and fry, 2–three minutes per aspect (for scrambled eggs, whip eggs in a bowl till bubbles kind, pour eggs into skillet and go away
for 30 seconds, then stir till fluffy, about four minutes).
2. Bring water to a boil in a pot with a steamer
basket. Steam kale for two minutes, then place
in a bowl of ice to halt cooking.
four. Split quinoa, kale, candy potato, egg, avocado, and dressing amongst three plates. Sprinkle Eden Shake on every bowl and drizzle with dressing.
NUTRITIONAL INFO 459 energy per serving, 29 g fats
(5 g saturated), 39 g carbs, 7 g fiber, 13 g protein, 261 mg sodium
See additionally Indian Comfort Food Recipes: Dal Four Ways