HEARTY + HEALTHFUL
After the boozing + festivities of 4th of July weekend, I needed a lots of produce and water. I can feel it when I'm malnourished and dehydrated! It begins with dry eyes, exhaustion and endless cravings for pretty awful foods. I don't like to think of healthy eating as a diet, or a temporary goal. It shouldn't be any work at all. Getting to know your way around the kitchen and how to use spices such as cumin, cardamom, sea salt, honey, cracked pepper, red pepper flakes, and a whole list of fresh herbs (in season now!) is an essential part of making sure you can create both super flavorful and nutritious meals for yourself. It's so much fun once you get yourself used to making meals at home regularly, or even whipping up quick, nutrient-dense snacks while on the go. This Buddah Bowl inspiration came from a Pinterest post I stumbled across, from the cookbook of Oh, She Glows. (TIP: getting inspiration from places like Pinterest, Instagram and following healthy-living blogs is one of my favorite ways to get ideas for smoothies, meals and snacks)
Be advised: this bowl FILLS you up! It fills you up in the most satisfying way. You don't feel bloated and exhausted. You feel as though you just filled your body with the cleanest form of fuel. I promise, you'll notice how good you feel after eating this.
for the dressing
2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp organic (raw) Maple Syrup
1 tsp Dijon Mustard
1 minced clove of garlic (I like to peel + use fresh garlic. I never ever use prepared)
+ Sea Salt to taste
for the bowl
1 cup of cooked tricolor quinoa (follow instructions on package to cook)
2 garlic cloves minced
1 medium yellow squash
1 medium red bell pepper
4 curly kale leafs, chopped (discard the stem!)
1/2 cup spiralized butternut squash (you can do this yourself to a peeled squash, or you can purchase this way **I purchased mine at the local co-op)
1/4 cup fresh parsley chopped
1 avocado sliced
1/4 cup roasted pepitas (pumpkin seeds)
*optional: I add fresh chopped jalapeno with the seeds as a topping
+ Sea Salt, Cracked Black Pepper to taste
Assemble your Bowl
PREP: Slice the yellow squash into thin slices, then halve them (moons).
Slice your red bell pepper into strips
Add Olive Oil to a pan over medium heat. After 1 minute or so, add minced garlic. Do not turn the heat up, you DON'T want to burn the garlic (it's a fine line, guys). Allow garlic to cook for 2 minutes, stirring lightly.
Add the squash and bell pepper to the pan and continue to cook. Increase heat to medium/high. After 5 minutes or so, the squash should look thinner and more transparent. Both of these also produce a ton of water while being sauteed, so after 5 minutes, add the chopped kale and stir. (**If this mixture gets too dry, turn heat to medium low. Add water, or vegetable stock to continue to cook down). 3-4 minutes after adding the kale, combine the cooked quinoa into the pan. Stir.
Season the quinoa + veggie mixture with salt + pepper as needed.
Spoon your cooked mixture into a shallow bowl (this makes 2 servings)
Add spiralized squash alongside of bowl. Add sliced avocado along side.
Pour roasted pepitas over your bowl. Add chopped parsley.
Pour the dressing over your bowl as desired.
This recipe has lots of vitamins + minerals from the produce, nuts and quinoa. The quinoa alone gives this dish protein and lots of fiber! The avocado provides a great source of mono-saturated fats (skin healthy food!). To top it off, this dish just happens to be 100% plant-based, vegan + gluten free. Let us know how you like it if you try it.