Macro Squash Bowl
Macro Bowls are balanced meals full of earthy, health promoting goodness. They should be full of quality ingredients from all food categories: gains, veg, protein, nuts/seeds... Check out booklet on Bowls to get more info on structuring your bowl meals.
+ 1 Turkey Breast (sub Tempeh for vegan option)
+ 1 Acorn Squash
+ 1/2 cup Red Quinoa
+ 1 cup Curry Kraut
+ 2 cups Kale, shredded
+ 2 tbsp Sprouted Pumpkin Seeds
+ 1 tbsp Yellow Curry Powder
+ 1.5 tbsp Coconut Oil
+ 1 tsp Sesame Oil
+ Coconut Aminos
Heat oven to 350. Rub your turkey breast with 1 tbsp coconut oil + curry powder. Bake for 1 hour or more, until the temperature reads 165. Cut the squash in half, scooping out and discarding any seeds. Place cut side down on a baking dish and place in the oven for ~30 minutes. Meanwhile, cook your quinoa until fluffy. In a skillet, heat the remaining 1/2 tbsp coconut oil and sesame oil. Sauté the kale until wilted. Toss in the quinoa and a few dashes of coconut aminos (could use soy sauce). Assemble your meal by chopping the turkey breast and adding a heaping spoonful of the kale/quinoa, squash, and kraut to your bowl. Top with pumpkin seeds and enjoy!
Instead of making all the components each time, aim to keep extra servings of cooked quinoa, squash, rice, veg, etc on hand in your fridge.