Winter Goddess Bowl with Quinoa and Avocado Citrus Dressing

Does eating this Winter Goddess Bowl make you look like a real life version of Elsa from Frozen? Probably not, but it will help you get an amazing glow from all the superfoods you will be eating. Plus even if it did, it would be called a Winter Ice Queen bowl. DUH. 

A few weeks ago, I signed up for a CSA (community shared agriculture box) with Spade and Plow and it was one of the best decisions I have made in a while. I get to support local farms, receive fresh organic fruits and veggies to my front door, and I get to have fun experimenting with all the seasonal goodies. I loved the idea of making a Goddess Bowl but showcasing all the bomb winter vegetables in my fridge and also put a new twist on the dressing by using avocado versus tahini. Probably just so I can use the new avocado emoji on Insta.  The highlight of this bowl is the sautéed butternut squash and apples. It brings a sweetness to the bowl that pairs well with the tangy and "garlicky" avocado citrus dressing. Make all of the parts of the bowl in a large batch and use this as a go-to meal prep for this week. One last thing, I used the pre-cooked quinoa from Trader Joe's and boy was that the best decision. Cooked perfect quinoa in my microwave in less than 10 minutes. Can I get a Hallelujah?

Recipe

Ingredients:

-1/4 cup quinoa (Used the packet of Trader Joe's fully cooked organic quinoa (frozen section) 

- 3-4 slices of Chiogga beets

-2 eggs hard boiled or soft boiled (made mine in the Instant Pot on steam for 4 minutes)

- 3-4 red chard leaves, steamed 

For the sautéed squash and apples: 

-1/2 gala apple, diced 

-1 cup butternut squash, diced 

-1 small red onion, diced 

-2 Tbsp. of EVOO (extra virgin olive oil)

-salt, pepper and red pepper to taste 

For the avocado citrus dressing (makes a large batch, use about 2 Tbsp. for the bowl):

-2 avocados 

-juice of 1 Meyer lemon

-2 cloves garlic 

-1/4 cup olive oil 

-1-2 Tbsp. apple cider vinegar (ACV) 

-1 Tbsp. grainy mustard 

-salt and pepper to taste 

Directions:

- Microwave or cook the quinoa and slightly steam the red chard. Once done, set aside. Cook the soft to hard boiled eggs and let sit in a ice water bath. Once cooled, remove shell and set aside. 

-On medium heat, place 2 Tbsp. of olive oil in a non-stick pan and add the apples, butternut squash, and onion to sauté.  Add the salt, pepper, and red pepper to taste. Cook down until just slightly soft (about 10 minutes). 

-Next, in a VitaMix or very good blender, add all the ingredients for the sauce and blend until smooth. Place in a bowl. 

-Final step: Assemble. Place the red chard leaves at the bottom of the bowl, add 1/2 cup quinoa, 1/2 cup apples and butternut squash, beet slices, 1 or 2 eggs, and dress with 2 Tbsp. of the avocado citrus dressing. 

No nutrition facts due to variances in portions.

MACROBALANCED TIP: You can add any protein you want to this dish depending on how many grams you need. This bowl provides a bout 10 grams of protein with 1 egg, but you can boost that by adding chicken, tuna or salmon. 

Enjoy Goddesses!