• Becky

Winter Glow Bowl

Updated: Oct 1, 2018

V - DF - GF - SF - NF - EF

Makes 2-3 bowls

Ingredients:

1 cup of uncooked quinoa

1 1/2 cups water or vegetable stock

3 spring onions, sliced

3 cups of green beans, trimmed and cut into 1 inch pieces

2 golden kumara, chopped into small cubes

2 cups kale, chopped

4 garlic cloves

1/2 cup pepitas, lightly toasted

Extra Virgin olive oil

Optional: avocado slices

Dressing:

1/4 cup olive oil

1/4 cup Apple cider vinegar or white wine vinegar

2 tsp Dijon mustard

1/4 tsp pink Himalayan salt

Ground pepper to taste


Method

Preheat the oven to 200'degrees and line a baking tray with baking paper. Put the green beans, kumara, and garlic (skin on) on baking tray and bake for 15 minutes. After 15 minutes turn the veggies and place them back in the oven until the kumara are lightly golden. In the meantime put the quinoa and water into a small saucepan. Bring to a boil, then cover and reduce to a med-low heat and cook for a further 15 minutes. Stir frequently to prevent sticking, and once the fluid has been soaked up turn off the heat and keep the lid on. In a small frying pan add a little olive oil and once hot add the kale, season with a little salt and fry for 3-5 minutes. To prepare the dressing add all the ingredients to a small bowl and whisk them together. Place all the vegetables together with quinoa in a bowl, top with the toasted pepitas and fresh spring onion, followed by a drizzle of dressing. You should get 2-3 servings with this, and it can be easily re-heated in the microwave for lunch.

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© 2018 by Solely Nutrition

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