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Quinoa Harvest Bowl
“I eat this meal in various iterations up to six times a week.
Kale provides vitamins and antioxidants for my skin, which I love. Quinoa and eggs bring protein and sustenance. I make and store extra quinoa, veggies, and dressing in glass containers in the fridge, and then warm up the ingredients in my cast-iron pan or copper wok. Add cooked eggs for a stir-fry that’s ready in five minutes.”
1 medium sweet potato
1 cup quinoa (white, red, black
or a combination)
1 tsp ghee
2 cups kale, sliced (about 1 large leaf)
1 tbsp plus 1 tsp miso paste (sweet or mellow)
1/3 cup lemon juice (about 2 lemons)
1/3 cup olive oil
½ avocado, sliced or cubed
1 tsp Eden Shake Sesame and
Sea Vegetable Seasoning
Heat oven to 450°. Poke top of sweet potato with a fork and bake on a sheet lined with parchment paper until soft, 45–60 minutes. Once cool enough to handle, cut sweet potato into slices.
Cook quinoa according to package instructions.
1. In a cast-iron skillet over medium heat, warm ghee. Add eggs and fry, 2–3 minutes per side (for scrambled eggs, whip eggs in a bowl until bubbles form, pour eggs into skillet and leave
for 30 seconds, then stir until fluffy, about 4 minutes).
2. Bring water to a boil in a pot with a steamer
basket. Steam kale for 2 minutes, then place
in a bowl of ice to halt cooking.
3. Using a hand blender or regular blender, combine miso, lemon juice, and olive oil until smooth, 30 seconds (or put all ingredients in a glass bottle and shake vigorously).
4. Split quinoa, kale, sweet potato, egg, avocado, and dressing among three plates. Sprinkle Eden Shake on each bowl and drizzle with dressing.
NUTRITIONAL INFO 459 calories per serving, 29 g fat
(5 g saturated), 39 g carbs, 7 g fiber, 13 g protein, 261 mg sodium