If you know me well, you know that I would eat everything out of a bowl if I could. There is something just so right about food in a bowl. Perhaps it's the way it hugs the food so perfectly in place. You can eat everything from soups, salads, smoothies, and cereals to grains, vegetables, and not-so-sad desk lunches.
It's versatile - unassumingly so.
After finding a this recipe on Pinterest, I became obsessed. Around my home, the "super bowl" is the go-to dinner (and leftover lunch) specialty. It is chalk-full of nutrient dense food and allows for a bit of creativity for your guests even when they aren't doing the cooking. Encourage your friends to stack to their liking - extra toppings, a few less veggies, or (in my case) an extra helping of steamed greens - whatever their (healthy) heart desires is there for the making!
Put on some evening tunes, and get cooking!
INGREDIENTS (for the bowl)
- Quinoa (or grain of choice)
- Quinoa is loaded with protein, fiber and minerals but doesn't contain any gluten
- Kale (or spinach)
- Get your greens in every meal. Kale especially is one of the most nutrient dense foods on the planet (gasp)
- Butternut squash (or sweet potato)
- Full of vitamin A, potassium and fiber
- High in vitamin C, potassium, fiber and manganese (good for your bones, liver, kidney's and pancreas)
- Brussel Sprouts
- ots of vitamin C and vitamin K, and good source of numerous nutrients including folate, manganese, vitamin B6, and omega-3 fatty acids.
- Chickpeas (canned and rinsed out)
- Because protein always needs a place on your plate
- Microgreens or Sprouts
- Always a nice, fresh topping
- Nuts of choice (I prefer sprouted almonds or cashews)
- For that extra special crunch and added heart health benefits
- Coconut Oil
- Salt to taste
INGREDIENTS (for the dressing)
*** this dressing is EVERYTHING. You can use the leftovers on roasted veggies, salad dressing, even great as a base for sandwiches (instead of mayo).
- 1/2 large avocado (or 1 whole if it's small)
- juice from 1 lime (about 2 tablespoons)
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 tablespoon honey
- 1/4 teaspoon cumin
- 1/4 cup water
- salt, to taste
- Turn oven to 425 degrees. Peel then chop sweet potatoes and beets into similar sized squares, then cut Brussels in half. Toss the vegetables in coconut oil, salt, and cumin. Roast for 30-40 minutes or until tender and brown on the edges (the brussels and beets may need to be removed sooner than the butternut squash).
- Meanwhile, cook the quinoa. Rinse the grain a few times pouring off the cloudy water. Then combine the 1 cup quinoa with 2 cups of cold water in a pot on the stove. Bring to a boil then simmer for 15-20 minutes or until water is absorbed.
- Chop or tear the kale into bite sized pieces and throw into a bowl to steam.
- Whisk up the avocado dressing in a blender (love my Vitamix) and pour into a jar.
- Spread out all the ingredients along your table and stack up a few bowls. Let your guests fill their bowls to their liking. Each guest can personalize their bowl to their liking.
You'll have a house full of happy and (super) healthy guests. I promise you this won't disappoint.
More to come on my bowl-creations in the future. I've got lots to share! We're just getting started :)