Nourish Bowls with bacon dressing
I'm convinced that meals eaten out of a bowl taste better. And this one is no exception.
This dish was featured during the 2018 Strong Mommas Retreat, and became an instant hit with everyone. Feel free to add anything you'd like to this...get creative! It helps to prepare enough of the ingredients at once to have nourish bowls for the entire week. Simply keep the ingredients in separate containers and assemble when you're ready to eat!
1 cup quinoa
2 cups of chicken or bone broth
1 big bunch of kale, washed and cut into small pieces
1 small bag of shredded carrots
4 soft boiled eggs
2 cups frozen edamame, thawed and steamed
1 bunch asparagus, cut into 2 inch spears, sauteed in olive oil
4 radishes, sliced thin
1 bunch green onions, chopped
4 red or golden beets, previously roasted or marinated, sliced
Chicken or steak, cooked and diced
For the bacon dressing:
1 shallot, minced
1 tsp garlic
1/3 cup white wine vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 strips cooked bacon- crumbled
salt and pepper to taste
Make the quinoa by first rinsing it, then add the broth and bring to a boil. Reduce the heat medium low, cover and simmer for about 15 minutes, until all the liquid is absorbed. Remove from the heat and fluff with a fork.
Cook the kale and carrots together to make them slightly wilt by placing them in a large pan over medium heat and drizzle with olive oil. Season with some salt and pepper, stir occasionally, then remove from the heat after a few minutes when they're slightly cooked, but not limp.
Make the dressing by wisking all the ingredients together in a small container with a lid.
The rest of the ingredients you can prepare ahead of time.
When ready to serve, put a small serving of quinoa in a bowl and top with the rest of the ingredients. Drizzle with the dressing and enjoy!
Makes 4 servings.