MONDAY MORNING RECIPE POST - BREAKFAST BOWL - VERY HEALTHY

I wanted to start off the week with a healthy meal and not being a fan of a lot of the ingredients, Gregg went a different way. This for some would be a very bland meal if you are used to lots of flavors, but there are times I enjoy a healthy and even a bland meal. I intend to do it again sometime and that's why I am putting it on here. It might not be your cup of tea either so you may want to skip. 

There is a lot of preparation so I started cutting up vegetables the night before and getting everything measured out. 

Gregg came down the next morning to the smell of cooked eggshells and beets and broccoli cuttings in the trash, which I had forgotten to throw out before I went to bed late. These being his least favorite things to greet the nostrils at any time of the day, let alone a whiff first thing in the morning, or mine either for that matter. I won’t forget next time, no matter what it is.

The recipe comes from Eating Well and the link to the original recipe can be found here.

Roasted Vegetable Breakfast Grain Bowl

Serves 6

1 small acorn squash, peeled, seeded and coarsely chopped (about 4 cups)

2 small red beets, peeled and cubed (3/4 inch - about 2 cups)

4 tablespoons extra virgin olive oil, divided

1-1/2 teaspoons salt, divided

3/4 teaspoon ground cumin, divided

3/4 teaspoon smoked paprika, divided

3/4 teaspoon pepper, divided

1 medium head broccoli, cut into florets (1-1/2 inch - about 4 cups)

6 large eggs

6 tablespoons tahini

1/4 cup lemon juice (from 2 to 3 lemons, depending on size) 

2 tablespoons water

2 cloves garlic, grated

3 cups cooked quinoa

1 (15-ounce) can no-salt-added black beans, rinsed

Preheat oven to 425 degrees F. with racks in top and bottom third positions (see my note below).Toss chopped squash, cubed beets, 2 tablespoons oil and 1/2 teaspoon each salt, cumin, smoked paprika and pepper together on a large, rimmed baking sheet until evenly coated; spread in an even layer. Roast on the bottom rack, stirring once, until lightly browned and tender, about 30 minutes.

Meanwhile, toss broccoli florets with the remaining 2 tablespoons oil, 1/2 teaspoon salt and the remaining 1/4 teaspoon each cumin, smoked paprika and pepper on another large, rimmed baking sheet until evenly coated; spread in an even layer. Roast on the top rack until browned and tender, about 15 minutes.

Meanwhile, bring a medium saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently use a spoon to lower 6 eggs into the boiling water; reduce heat as needed to maintain a steady simmer. Simmer gently stirring occasionally, for 6 minutes. Transfer to the ice bath; let cool for 2 minutes. Drain the eggs and set aside.

Whisk 6 tablespoons tahini, 1/4 cup lemon juice, 2 tablespoons water, grated garlic and 1/4 teaspoon salt together in a small bowl until creamy and smooth.

Stir 3 cups cooked quinoa and the remaining 1/4 teaspoon salt together in a medium bowl; divide among 6 bowls. Top with black beans, roasted squash mixture and roasted broccoli. Peel the eggs under running water, discarding shells; cut each egg in half lengthwise and place on top of the breakfast bowls. 

Drizzle each bowl with the tahini mixture.

To make ahead:

Make the eggs and refrigerate in their shells in an airtight container for up to 2 days. Gently reheat in warm-hot (not boiling) water. 

Make the tahini sauce and refrigerate in an airtight container for up to 2 days.

I enjoyed it and will make again. Gregg looked at it and said, "Nuh-uh!" Lol! 

It all depends on your individual tastes. 

I found it a lot of prep work and started the night before. Made it a lot easier and I am glad for the leftovers to last me a couple of days.

I also am trying a few anti-inflammatory meals, and this is one of them.

I made a few short cuts. I couldn't find any fresh acorn squash in our supermarket, nor frozen. I substituted a packet of frozen, cubed butternut squash. 

Not wanting to turn the oven on because it's way too hot for that, I steamed the veggies on the stove top. When the weather turns in the autumn, I will make this again using the exact directions.

Hopefully I have explained everything properly but if anything looks a bit off (it's almost midnight and I wanted to get this published in time for tomorrow so have rushed a bit), let me know in the comment section.

Added note: Gregg discovered later that he liked the Tahini Dressing as a dip for his Triscuit crackers. It was quite good. 

I have written the whole address out below for you to copy and paste if you prefer.

https://www.eatingwell.com/roasted-vegetable-breakfast-grain-bowl-8742347

Thanks for looking and 

wishing you all a great week.