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Ingredients/preparation – Butternut Squash

  • 1 small to medium butternut squash

This easy preparation method comes from Chef Alex Bury. It works for any winter squash and will save you a lot of prep time.

  1. Preheat the oven too 400 degrees

  2. Line a small baking sheet with parchment paper or tin foil

  3. Place the entire squash in the oven for 30-40 minutes

  4. Remove from the oven and let cool for about 30 minutes

  5. Slice in half length-wise, peel and cube

Ingredients/preparation – quinoa

  • 1 cup of quinoa
  • 2 cups of organic vegetable broth
  1. Place quinoa and vegetable broth in a saucepan and bring to a boil

  2. Reduce to a simmer, cover and cook until all the water is absorbed – about 15 minutes.

Ingredients/preparation – Black Beans

  • 3 cups of homemade beans or two-15 ounce cans of organic black beans, drained and rinsed
  • 1 cup of organic vegetable broth
  • 1 tablespoon of chili powder
  • 1/4 teaspoon of sea salt
  1. Place all of the ingredients in a small sauce pan

  2. Bring to a boil, reduce heat and simmer for about 10 minutes to reduce liquid

Ingredients/preparation – kale

  • One bunch of kale
  • 1 tablespoon of olive oil
  • 2 clove of fresh garlic – minced
  • Sea salt to taste
  • Juice of 1/2 small lemon
  1. Strip leaves from stems and tear into large bite size pieces

  2. Heat oil on medium/high heat

  3. Saute garlic until fragrant – about 30 seconds (careful not to burn)

  4. Add kale and sauté for about 2 minutes

  5. Remove from heat, squeeze lemon on top and sprinkle with sea salt

Bowl Assembly

  1. Scoop 1/2 cup of quinoa into one quadrant of the bowl

  2. Add the squash to the second quadrant

  3. Using a slotted spoon, to allow liquid to drain, add 1/2 cup of black beans to the third quadrant

  4. Fill in the remaining spot with kale and serve

From the kitchen of ecoveggy.com

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