Andrea Bemis, the foodie, farmer, and blogger, is coming out with a beautiful new cookbook, and she’s sharing three delicious recipes with Fitbit readers. This grain bowl is best in the fall, when butternut squash and brussels sprouts flourish in the crisp air. Don’t forget to check out Dishing Up the Dirt, her collection of simple recipes for celebrating the seasons.
Farm Girl Veggie Bowls
Recipe and photo by Andrea Bemis
This is my favorite meal to make when I have girlfriends over to the farm for dinner. Not to say that guys won’t love this meal, too (it’s actually one of Taylor’s favorites—he’s all about the sauce), but I particularly love whipping up simple bowls like this when I have my ladies at the farm for an evening of catching up over good food.
VEGGIE BOWL
1 cup dry quinoa
1 medium-sized butternut squash, peeled, seeded, and cut into ½-inch chunks
1 pound Brussels sprouts, trimmed and halved
1 cup cooked chickpeas (rinsed and drained, if from a can)
2 tablespoons olive oil
1 small bunch of kale, tough stems removed and torn into bite-size pieces, about 3 cups’ worth.
Fine sea salt and freshly ground black pepper
DRESSING
¼ cup tahini
2 tablespoons unseasoned rice wine vinegar
2 teaspoons mellow white miso
2 teaspoons low-sodium tamari or low-sodium soy sauce
2 teaspoons pure maple syrup
Pinch of crushed red pepper flakes
Prepare the veggie bowl: Preheat the oven to 425°F. Prepare the quinoa according to the package instructions. Set it aside.
Place the butternut squash, Brussels sprouts, and chickpeas in a large bowl. Drizzle them with 1 tablespoon of the olive oil and toss until coated. Spread the vegetables on a large rimmed baking sheet. Bake until the veggies are lightly browned and the butternut squash is tender, 18 to 20 minutes. Toss the vegetables halfway through cooking.
Place the kale in a large bowl and toss it with the remaining 1 tablespoon of oil. Add the kale to a baking sheet and put it in the oven for 5 to 7 minutes or until the leaves crisp up a bit.
While the veggies roast, make the dressing. Add all of the dressing ingredients, along with ¼ cup water, to a small bowl and whisk until smooth, or use an immersion blender or food processor. Taste and adjust the seasonings if desired.
Set out four medium bowls and divide the quinoa among them. Top each portion with an equal amount of veggies. Drizzle with the dressing and serve.
SERVES 4
Excerpted from Dishing Up the Dirt by Andrea Bemis. Reprinted with permission of the publisher.
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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