Harvest bowl with avocado cilantro cream
Featuring my favorite winter veggies, this plate is topped with a delicious avocado cilantro pesto.
Serves: 4
  • 1 cup uncooked quinoa
  • 1 bunch of kale, stems removed and cut into 1-inch pieces
  • 1 small head of cauliflower, cut into florets
  • 1 head of broccoli, cut into florets
  • ½ pound brussels sprouts, trimmed and cut in half
  • 1 tablespoon olive oil
  • salt and pepper
  • For the avocado cream
  • 1 medium avocado,
  • 2 cloves garlic
  • 1 cup loosely packed cilantro
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • To serve:
  • ¼ cup roasted pumpkin seeds
  • ½ cup cilantro leaves
  1. Rinse the quinoa a few times in cold water and then place in a small saucepan with 2 cups of water and a ¼ teaspoon of salt. Bring to a boil and then reduce the heat to medium, cover and cook for 12-15 minutes. Remove from the heat and let sit covered for 10 minutes. Fluff the quinoa with a fork and set aside while preparing the rest of the dish.
  2. Pre-heat the oven to 400 degrees F. On a baking sheet lined with parchment toss the cauliflower, broccoli and brussels sprouts with the tablespoon of olive oil. Season with salt and pepper and roast for 15 -20 minutes, stirring once or twice until the vegetables start to brown.
  3. Fill a large pot with a lid with ½ inch of water and set a steamer basket in the center. Bring the water to a boil, add the kale, cover and cook for 5 - 7 minutes until the kale has softened and turned bright green.
  4. To make the sauce add all the ingredients to a blender or food processor and process until smooth. Taste and add more salt if needed.
  5. To serve divide the kale between 4 plates, top with ¼ cup of quinoa, and ¼ of the roasted veggies. Spoon a few tablespoons of sauce over the top and garnish with the pumpkin seeds and a few sprigs of cilantro
Recipe by Scaling Back at https://www.scalingbackblog.com/harvest-bowl-with-avocado-cilantro-cream/