Good health, happiness and simplicity - that's what we should have wished you for the new year! Ever notice that when something looks simple, it actually takes way more effort to do it? How about reverse engineering simple so that the results only seem like you broke a sweat. That resolution tops our list.
In an effort to get after our reverse-engineered simplicity, we have started bowling night. It sounds much better than "clean out the fridge night" doesn't it? Begin by making a large bowl of quinoa. Then keep adding to the bowl any tasty gems from the fridge that go together. For our bowl, we gathered garnet yams and lacinato kale. Choose just the right ingredient from the pantry to round out the bowl and a dollop of yogurt or chili sauce to top things off.
The assortment of textures and the richness of flavor come together to make a satisfying meal. It's been such a hit with everyone in the house, that we have started making extras of certain foods during the week so we can start building a bowl for a night when cooking time is at a premium.
The beauty of bowling night is that it's a simple way for everyone to create their own healthy dinner with their preferred combination of ingredients. Extra kale for the teenagers who are oddly obsessed with it these days. A few more garnet yams for one but none for another. Avocado adds a fresh creaminess to the arrangement. Edamame and pumpkin seeds are sprinkled on by all. It's a simple dinner solution that works for different preferences.
Quinoa Bowl with power veggies
2 garnet yams, peeled and cut into 6 wedges
2 Tbsp olive oil
2 cups quinoa
1 cup plain yogurt
juice from 1/2 lemon
1 clove garlic, smashed and minced
1 bunch kale, de-stemmed, washed and spun dry
1 Tbsp coconut oil
1/4 tsp cumin
1/4 tsp coriander
1/8 tsp cayenne pepper
1/4 tsp turmeric
1 garlic clove, minced
1 cup edamame, cooked
1 avocado, peeled and sliced
1/2 cup pumpkin seeds, toasted
salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl, toss yams with olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Bake until they can easily be pierced with a fork, about 30 minutes.
In a medium saucepan, combine quinoa with 4 cups salted water and bring to a boil. Reduce to simmer, cover and cook until all the water is absorbed, about 15 minutes. When done, the grain will appear translucent and you will see the spiral in the germ. Transfer to a bowl.
In a small bowl, combine yogurt, lemon juice and garlic. Add salt and pepper to taste. Set aside until serving.
Combine cumin, coriander, cayenne and turmeric in a small bowl. In a medium sauté pan over medium heat, warm up the coconut oil and add the kale, using tongs to turn it so it is evenly coated. After 2-3 minutes when the kale begins to wilt, add the spices and continue to turn the kale. After one minute, add the garlic and salt and pepper to taste. Remove from heat after 1 minute.
Serve quinoa with yams, kale, edamame and avocado. Sprinkle with pumpkin seeds and drizzle with yogurt sauce and/or spicy chili sauce like sriracha.