Moroccan Stuffed Acorn Squash is a tasty, easy and nutrient-dense meal to serve this week. Bold flavors of raisins, cumin, garlic, onion sautéed into grass-fed beef/lamb and finished in a sweet starchy bowl of acorn squash.Read More
We all know veggies are SO good for us.. but why aren't we eating them? Lack of time? Too expensive? Not sure how to eat them without it just being a boring lettuce salad? The other recipes on my site have hopefully been helping mop away your worries, but if not then this recipe will do the trick for sure!
To create this quick and easy plant-based meal make a 'Bowl" with any leftover cooked veggies and cooked grains you have. **TIP: Batch cook 2 large baking pans of veggies and on the stove top make 4 cups (at least) of a whole grain (I love quinoa because it is a complete protein with all the amino acids for muscle building and repair as well as some extra nutrients like B vitamins and iron). You can mix and match what you like and serve this dish hot or cold! Enjoy!!
- 1-2 cups Baby Kale or Spinach (raw or sautéed)
- 1 cup Cooked Quinoa (use leftover quinoa in the fridge or if you're making some now make EXTRA!)
- 3 cups Cooked Veggies:
- 1 cup Roasted Sweet Potatoes
- 1 cup Roasted Red Beets
- 1 cup Roasted Brussels Sprouts
- 2 Tbsp Balsamic Vinegar
- 4 Tbsp Extra Virgin Olive Oil
- Sea Salt/Pepper to taste
Layer all ingredients in a bowl and drizzle olive oil, balsamic vinegar and sea salt/pepper to taste. Use leftover cooked veggies that you want to get rid of (to clean out the fridge and make room for more!)
Serves 1 (or customize for as many as you want)