Holiday recipes are ubiquitous this time of year, but what about all of the other days in between? What are you supposed to do in between the pumpkin pie, the potato latkes and the gingerbread cookies? Starve yourselves? Go on a juice cleanse? Embark on a colonics marathon?
NO! Stop right there. Put down the green juice. (No don’t — drink it, it’s very good for you, but then take a break and listen up please.) This time of year tends to be all about extremes. Overindulgence during the holidays followed by hard-core (and often dangerous) detox plans and gym subscriptions come January 1.
But who has time to cook a fancy detox dinner during this holiday hoopla? Enter… the Winter Wonderbowl!
This is more of a suggestion than a recipe. Like the year ahead, it’s open to endless possibilities. This recipe serves one, but it also makes a great meal for serving guests, especially unexpected ones. You can also make extra servings of each main ingredient, store in the fridge and eat for a few days.
- ½ cup of cooked quinoa
- ½ cup of cooked lentils
- 1 tablespoon of toasted pumpkin seeds
- ¼ cup of sauerkraut
- ½ cup of steamed or oven-roasted sweet potato, seasonal squash or carrots (or a mix of all)
- ½ cup of steamed or oven-roasted broccoli, cauliflower or brussels sprouts
- 2 generous handfuls of baby kale (or greens of choice)
- 2-3 tablespoons of Happy Holidressing* (*recipe below)
- *Optional: a handful of microgreens
- *Optional: a handful of fresh herbs such as chives, thyme or parsley
- *Optional ½ avocado, sliced
- *Optional: A handful of dulse or nori
- 1 tablespoon of tahini
- 1 teaspoon of apple cider vinegar
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of maple syrup
- ¼ teaspoon of turmeric powder
- A pinch of cayenne (to taste)
- Salt/pepper to taste
- Optional: A pinch of garlic powder
Mix together Holidressing ingredients in a small bowl.
Massage kale and greens with your hands until the kale is relaxed. Add to bowl.
Add cooked quinoa, lentils and veggies. Top with sauerkraut, toasted pumpkin seeds and optional toppings. Enjoy!
*Tip: Chop up a bunch of butternut squash, mix with coconut oil, salt, pepper and cinnamon, then roast in the oven for around 20 minutes, mix again and cook through until soft (but not too mushy!) Serve up one portion with your Winter Wonderbowl, then store the rest in the fridge to use in your bowl another night during the week or for breakfast in the morning.
Photo Credit: Shutterstock.com