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Need to power up before a big event? This plate will give you all the energy you need to power through.

I don’t know about you, but with Thanksgiving just around the corner, I know my future is filled with heavy, rich dishes. So this week, and every week before Thanksgiving, I have tried to eat light, fresh foods that still pack the protein I need to get through my pre-Thanksgiving check list.

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Prep Power Plate

Time: 45 mins Serves: 2-3

-2 cups quinoa, cooked

-olive oil

-salt and pepper

-1 bunch of kale, thinly sliced

-1 cup of raw almonds

 

Veggies:

-1 butternut squash, peeled and diced into 1in cubes

-1 onion, cut into 8 large pieces

-3 red beets, peeled and cut into ½ in pieces

-3 gold beets, peeled and cut into ½ in pieces

-2 turnips, peeled and cut into ½ in pieces

 

Drizzle:

-2 tbls creamy peanut butter (you can add another tbls if you want the drizzle to have a strong peanut flavor. I prefer just a hint)

-1 tbls rice wine vinegar

-2 tbls fresh lime juice (one lime)

-1 ½ tbls vegetable oil

-1 tbls soy sauce

-1 tbls honey

-1 tbls white sugar

-3 garlic cloves, finely minced

-1/2 tbls ground ginger (use less if you don’t want a spicy kick!)

-1 tsp salt

-1/2 tbls sriracha (optional. This will add a lot of spice!)

-2 tbls fresh cilantro, chopped

-1 green onion, finely sliced

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Preheat the oven to 400 degrees.

Place all of the veggies, except the kale, on a sheet tray. Drizzle with 2 tbls of olive oil and a good sprinkle of salt and pepper. You may want to roast the red beets separately, or leave distance between the red beets and other veggies to avoid bleeding. The red beets will give all of your other veggies a pink stain. 🙂

Roast the veggies in the oven for 30 minutes until they are all tender and caramelized.

Meanwhile, combine all of the ingredients for the drizzle together in a bowl. Mix well, and set to the side so the flavors can combine.

When the veggies are done, allow them to cool before assembling your power plate.

To assemble:

-Make a nice bed of kale on your plate.

-Scoop ½ cup of quinoa in the center of the kale bed.

-Sprinkle the roasted veggies around the plate.

-Sprinkle on a few almonds.

-Drizzle about 2 tbls of the peanut sauce around the plate.

-Sprinkle with additional cilantro and green onions if desired.

Enjoy!

***All of the veggies are from Johnson’s Backyard Garden.

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