I love a big bowl of nutritious goodness, and there’s no time like post-holiday indulgence to do your body right. Just prior to the seasonal onslaught of cookies, cakes, and sugarplums, I spent the month of November in Napa leading a teacher training with Gina Caputo, and we definitely took advantage of our surroundings. There was no lack of amazing food or wine, and I am so grateful for the entire experience.
As we approach the new year, though, my body has been craving simple, healthy meals to repair the past months’ delicious decadence. This beautiful medley of flavors and colors was inspired by Gina, herself, who is the queen of one-dish wonders. She’s a bona fide flavor bomb combiner if I’ve ever seen one. So with her as my muse, I whipped up this bowl of tasty nomnomnom goodness.
“The Caputo” Bowl
1 cup mix of white and red quinoa
1 cup sprouted lentils
3 large golden beets
6 cups baby kale
1/4 cup pine nuts
1/4 cup raisins
1/4 cup italian parsley, chopped
handful crumbled feta
4 Tablespoon extra virgin olive oil, plus a splash for the beets
2 cups vegetable broth
2 Tablespoon champagne vinegar
1 Tablespoon dijon mustard
1 Tablepsoon hot sauce
coarse sea salt
Soak for at least 10 minutes or up to an hour. Drain and place into a saucepan with veggie broth, 1 tablespoon olive oil, and pinch of sea salt. Bring to a boil, stir well, and reduce heat to low. Cover and let cook for about 15 minutes or until fluffy.
Preheat oven to 400°. Clean and peel beets. Place them in a dutch oven and drizzle lightly with oil and a sprinkle of sea salt. Add a small splash of water and cover. Roast for 50 minutes. Remove from the oven and let cool enough to handle. Cut them into small bite-sized pieces.
Combine 1 cup lentils with 3 cups of water and bring to a boil. Reduce to a medium simmer for 15-20 minutes, stirring often. Add a pinch of sea salt in last 5 minutes.
For pine nuts
Toss pine nuts dry on a frying pan over medium heat. Keep a close eye on them, spooning them about until they are sun-kissed with a bit of golden brown color.
For baby kale
Warm 1 tablespoon of extra virgin olive oil over medium heat and toss in the kale. Toss them so the leaves are evenly oiled. Continue to add more greens as they wilt down. Sauté for about 5–6 minutes. Don’t overcook.
Combine 2 tablespoons of olive oil with the vinegar, mustard, hot sauce, and a dash of salt. Mix well.
Combine all of the above into one large serving bowl. Toss with the dressing. Then add the finishing touches—sprinkle with cheese, parsley, raisins—and serve!
About Kathryn Budig