Wednesday, January 11, 2017

New Year Detox Bowl


When we were in NYC a few months ago we had lunch at Jack's Wife Freda.  I had been stalking their instagram page for awhile and it was top on my list of places I wanted to try.   It certainly did not disappoint.   We all shared several dishes but the one I couldn't stop thinking about was their breakfast bowl.  Apparently the ingredients of this bowl change seasonally.  When we were there it filled with quinoa, spaghetti squash, greens, avocado and a poached egg.  All served with the most insanely delicious jalapeno avocado dressing.   The bowl seemed so simple yet it was so good.

This was my attempt to recreate a similar version.  I called mine a detox bowl because it is filled with so many veggies and grains that are good for you.  A perfect healthy meal for the New Year and for any of you who are trying to eat healthier.  Lots of vitamins and nutrients are packed in this gem of a bowl.  

Everything can be made ahead of time.  You can store in different containers or all in the same large bowl like I did.  To serve I would slightly reheat (or bring to room temperature) everything except the avocado, radishes, and dressing.  I would probably cook the eggs right before serving.  The dressing is off the hook you guys!!   Like I want to put it on everything or just eat it by the spoonful.  In fact the next day I used some of the leftover greens and put a fried egg on top with the avocado dressing for breakfast.  
Enjoy!

|| N E W  Y E A R  D E T O X  B O W L ||
This makes enough for about 4 bowls

- 1 cup cooked quinoa (I used red quinoa, but any kind works)
- 1 spaghetti squash roasted (see below) 
- 1 watermelon radish thinly sliced 
- 4 eggs hard boiled or poached
- 1 head kale
- 1 avocado sliced
- 1 pint cherry tomatoes

D R E S S I N G
- 1 Avocado
- 2 small jalapenos seeded and diced
- 1/4 cup chopped cilantro
- juice of one lime
- 1/4 cup olive oil
- 1 garlic clove minced
salt and pepper

Place all in food processor and blend.  If it is too thick add a little water.  

For the Bowls:
Cut spaghetti squash in half and scoop out all the seeds.  Brush the insides with olive oil and then sprinkle with salt and pepper.  I like to drizzle just a touch of apple cider vinegar too (a trick I learned from Ina).  Place on a baking sheet flesh side up and bake at 350 degrees 1 hour or until fork tender.  Once cooled take a fork and shred the insides and scoop out. 

Cook quinoa according to box.  It is usually 2 cups of water to 1 cup uncooked quinoa.  After it is done cooking drizzle with olive oil, season with salt and pepper, and fluff with a fork.  For extra flavor you can cook the quinoa in broth. 

Slice the cherry tomatoes in half.  Toss with olive oil and salt and pepper.  Place on a baking sheet and cook about 30 minutes at 350 degrees. You can cook these the same time as the squash.   

Shred and de- stem the kale.  Saute in olive for about 5 minutes, just until lightly wilted.  Add a drizzle of balsamic vinegar at the end and toss.  

Place the eggs in a bowl covered with water.  Bring to a boil then turn off and let them sit 10 minutes.  Then peel and slice. 

Assemble all ingredients in a bowl and top with sliced radishes, avocado, eggs and Jalapeno Avocado dressing.




6 comments:

Taylor said...

This is right up my alley! A touch of ACV on the spaghetti squash?! I had no idea! Can't wait to try it!

The Sarcastic Blonde

Marychris said...

Where on earth do you shop for watermelon radishes?! We have a nice grocery store where I am from (Publix), but I have never seen them. Do they taste like a regular radish? They look so pretty :)

Rachael Bloomer said...

Can you please link your serving dishes? I know you have in the past but I couldn't find. Thanks so much!

Sarah Stewart said...

Sounds SO good! Thanks for sharing!

Sara said...

Love this recipe idea, thanks!

Social Dearest said...

YUM! Can't wait to try. Thanks for sharing.

Emily | www.socialdearest.blogspot.com