Well, hello spring! I'm writing this with the windows open and a nice breeze coming in. We had some built in spring cleaning this year since we moved (again). To say this year was a whirlwind would be correct. If you recall, it was just under a year ago that we decided to move to Lynchburg, Virginia for a great coaching opportunity for my husband. Fast-forward nine months and we found out God has a sense of humor as we found ourselves packing up boxes, looking for a place to live, and coordinating a move to South Bend, Indiana. My husband got the opportunity to coach at his alma mater which was pretty hard to pass up. Needless to say, our closets are pretty thinned out at this point.
And so is our pantry...
I feel like the theme of this month's Recipe Redux has been the theme of my past year...Spring Clean the Kitchen. We were challenged to make a dish with at least three ingredients we currently have in our pantry and to try and not go to the store. I've made quite a few meals like this recently either because I was trying to use up what we had in our pantry in Virginia, or because I don't yet have a fully stocked pantry in Indiana.
My husband was traveling this past weekend which is when I like to get crafty with the type of food I like to eat (mainly, Brussels sprouts). I had gone to the store with no specific recipe in mind and I was mainly just getting produce. I came home and started chopping, roasting, and steaming veggies with no clue what I was going to make. I opened the fridge and pantry and found that I had some cashew sour cream from Oh She Glows leftover, quinoa, chickpeas, mustard, and balsamic vinegar to work with. In the end, I settled on this delicious bowl. Let's break it down real quick:
-Quinoa for carbohydrate and filling plant-based protein
- Steamed butternut squash for lots of vitamin A
- Roasted Brussels sprouts, cauliflower, and broccoli for lots of sulforaphane (read: the component of cruciferous vegetables that is a cancer-fighting powerhouse)
- Chickpeas for another dose of plant-based protein
- Greens for lots and lots of vitamin A, B vitamins, iron, and loads of other :)
- Cashew sour cream and balsamic reduction for flavor
I've been eating this bowl on repeat. There is something about the combo of the cashew sour cream and balsamic vinegar with a little tang from the Dijon mustard in the chickpeas that keep me going back for one more bite.
Be sure to check out all the other Reduxers' recipes below!
Tangy Macro Bowl
Makes 2 servings
1 cup cooked quinoa
1 cup cubed butternut squash, steamed
2 cups roasted cruciferous vegetables (Brussels sprouts, cauliflower, broccoli)*
1 can chickpeas, drained and rinsed
1-2 tablespoons Dijon mustard
1/2 cup balsamic vinegar, plus a few splashes for the chickpeas
1 cup mixed greens
1/4 cup Oh She Glows cashew sour cream (recipe found here)
Salt and pepper
*I roast my vegetables in a 375 degree oven and toss the veggies with a small amount of olive oil, salt, and pepper.
1. Add 2 teaspoons of water to a nonstick pan over medium heat. Once simmering, add chickpeas. Cook, stirring frequently, until heated through and lightly browned. You may need to add a few splashes of water if they start to stick.
2. Once lightly browned, add Dijon mustard and toss to coat all the chickpeas. Add a few splashes of vinegar and continue to cook for a few minutes. Taste these as you go until you get the combo of mustard and vinegar you like. Once done, remove from heat and set aside.
3. While the chickpeas are cooking, make a balsamic reduction by bringing 1/2 cup balsamic vinegar to a simmer in a small pot over medium-high heat. Reduce heat to low and simmer until it is reduced by about half. Set aside.
4. Assemble the bowls by adding 1/2 cup quinoa to the bottom of each bowl. Arrange 1/2 cup butternut squash, 1 cup roasted veggies, and 1/2 of the chickpeas on top of the quinoa. Drizzle each bowl with 2 tablespoons of cashew sour cream and 2 tablespoons of balsamic reduction. Season with a dash of salt and pepper, if desired.