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Vegetarian

Vegetarian Winter Bliss Bowl

This meal is so clean and healthy. It is ideal for those short winter days when you’re craving a big, filling salad but you don’t want to eat something cold. I love creating bowls like this one because you can throw nearly anything you want in there. It’s a great  way to use up leftover grains, rice, potatoes, and veggies you may have on hand from other meals. Sometimes I buy double the ingredients for one bowl and use the leftovers to create another version. And, of course, I often include a perfectly-cooked egg on top because I’m obsessed with them. 

You could eat this bowl topped in tahini sauce, which is clearly one of my favorite dressings, or a lemon-based dressing, hummus, or vinaigrette. The sky’s the limit!

Ingredients:

2 c. cooked quinoa

1 sweet potato, cubed

1 bunch of asparagus, cut into 2-inch sections

1 bunch of kale

2 fresh eggs

1 Tbsp. butter

Tahini sauce

Salt and pepper to taste

Green onions, for garnish

Preheat the oven to 400 degrees. Place the sweet potato on a large baking sheet. You will need extra room when you cook the kale and asparagus.  Drizzle 1 Tbsp. olive oil over the pieces and mix with your hands to ensure all pieces are coated with oil. Season with salt and pepper. Bake the sweet potatoes for 20 minutes. 

In the meantime, make the tahini sauce. In a small bowl, whisk together all of the ingredients for the tahini sauce and set aside. It’s ready to use!

After the sweet potatoes have cooked for 20 minutes, take them out of the oven. Quickly toss the kale and asparagus in 1 Tbsp olive oil. Season with salt and pepper. Add the kale and asparagus to the baking sheet with the sweet potatoes. Bake for 10 more minutes.

To fry the eggs, heat the butter over medium high heat and crack eggs into the pan. Cook eggs for about 2-3 minutes, or until the whites are cooked through and the yolks are slightly set but still runny.

To assemble the bowls, divide the cooked quinoa and roasted veggies into two bowls. Drizzle the lemon tahini sauce over the veggies and quinoa. Place the fried egg on top. Garnish with green onions, if desired. 

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