The Big Q Bowl
Take the Q’s and guesswork out of lunch or dinner and follow this easy recipe for a plant-powered meal. With protein-packed quinoa and vitamin-fueled kale, this a tasty way to heal and recharge your body. I love to pair veggies with quinoa for anyone following a gluten-free diet, or looking to get in more plant nutrients without compromising on satiety or flavor. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 cups diced kabocha or use acorn or pumpkin squash
- 1 onion thinly sliced
- 1 ½ Tbsp. olive oil
- 1 cup quinoa cooked
- 1 cup white beans rinsed and drained
- 1 head of kale thinly chopped
- 1 avocado sliced
- 4 eggs optional
- additional toppings: lemon balsamic vinegar, siracha, 1 Tbsp. vinaigrette or tahini
Instructions
Directions
- Preheat oven to 350 degrees. Line cookie sheet with unbleached parchment paper.
- Toss squash with 1Tbsp olive oil, thinly sliced onion and season with salt & pepper. Cook until golden and slightly browned, ~25 – 30 minutes.
- Toss kale with remaining ½ Tbsp. olive oil, and season with salt & pepper.
- When squash is just about done, before removing from the oven, place the chopped kale on top of the roasting squash for ~5 minutes, to steam it. Make sure not to let the kale bake for too long otherwise it will turn into kale chips.
- Remove veggies from oven and mix with the quinoa and white beans. Distribute between 4 bowls. Top with avocado and poached, hardboiled, or sunny-side up eggs.
