When we were in NYC a few months ago we had lunch at Jack’s Wife Freda. I had been stalking their instagram page for awhile and it was top on my list of places I wanted to try. It certainly did not disappoint. We all shared several dishes but the one I couldn’t stop thinking about was their breakfast bowl. Apparently the ingredients of this bowl change seasonally. When we were there it filled with quinoa, spaghetti squash, greens, avocado and a poached egg. All served with the most insanely delicious jalapeno avocado dressing. The bowl seemed so simple yet it was so good.
This was my attempt to recreate a similar version. I called mine a detox bowl because it is filled with so many veggies and grains that are good for you. A perfect healthy meal for the New Year and for any of you who are trying to eat healthier. Lots of vitamins and nutrients are packed in this gem of a bowl.
Everything can be made ahead of time. You can store in different containers or all in the same large bowl like I did. To serve I would slightly reheat (or bring to room temperature) everything except the avocado, radishes, and dressing. I would probably cook the eggs right before serving. The dressing is off the hook you guys!! Like I want to put it on everything or just eat it by the spoonful. In fact the next day I used some of the leftover greens and put a fried egg on top with the avocado dressing for breakfast.
|| N E W Y E A R D E T O X B O W L ||
This makes enough for about 4 bowls
– 1 cup cooked quinoa (I used red quinoa, but any kind works)
– 1 spaghetti squash roasted (see below)
– 1 watermelon radish thinly sliced
– 4 eggs hard boiled or poached
– 1 head kale
– 1 avocado sliced
– 1 pint cherry tomatoes
D R E S S I N G
– 1 Avocado
– 2 small jalapenos seeded and diced
– 1/4 cup chopped cilantro
– juice of one lime
– 1/4 cup olive oil
– 1 garlic clove minced
salt and pepper
Place all in food processor and blend. If it is too thick add a little water.
For the Bowls:
Cut spaghetti squash in half and scoop out all the seeds. Brush the insides with olive oil and then sprinkle with salt and pepper. I like to drizzle just a touch of apple cider vinegar too (a trick I learned from Ina). Place on a baking sheet flesh side up and bake at 350 degrees 1 hour or until fork tender. Once cooled take a fork and shred the insides and scoop out.
Cook quinoa according to box. It is usually 2 cups of water to 1 cup uncooked quinoa. After it is done cooking drizzle with olive oil, season with salt and pepper, and fluff with a fork. For extra flavor you can cook the quinoa in broth.
Slice the cherry tomatoes in half. Toss with olive oil and salt and pepper. Place on a baking sheet and cook about 30 minutes at 350 degrees. You can cook these the same time as the squash.
Shred and de- stem the kale. Saute in olive for about 5 minutes, just until lightly wilted. Add a drizzle of balsamic vinegar at the end and toss.
Place the eggs in a bowl covered with water. Bring to a boil then turn off and let them sit 10 minutes. Then peel and slice.
Assemble all ingredients in a bowl and top with sliced radishes, avocado, eggs and Jalapeno Avocado dressing.