The Atlanta Journal-Constitution
HEN MOTHER COOKHOUSE’S ENERGY BOWL
1/2 cup 1/2-inch dice butternut squash 4 tablespoons extra-virgin olive oil, plus
extra for drizzling on butternut squash Salt and pepper
1/2 cup fresh broccoli florets 4 tablespoons sherry vinegar 4 teaspoons honey
2 teaspoons Dijon mustard 4 tablespoons ghee
1/2 cup thinly sliced cauliflower florets
1/2 cup shredded Brussels sprouts
4 cups cooked quinoa or farro
1/2 cup water
2 tablespoons unsalted butter
2 cups shredded kale
2 cups shredded cabbage
Heat oven to 400 degrees. Arrange diced butternut squash on a small baking sheet and drizzle with olive oil. Season with salt and pepper and then roast until tender, about 20 minutes, stirring occasionally.
Blanch the broccoli: While squash is roasting, prepare a medium saucepan of boiling water. Add broccoli florets and cook until the color changes, 2 to 3 minutes. Drain broccoli into a colander and allow to come to room temperature.
Prepare the dressing: In a medium bowl, whisk together vinegar, honey, Dijon mustard and remaining olive oil. Taste for seasoning, adding salt and pepper if desired, and set aside.
When ready to assemble, in a large skillet, melt ghee over high heat. Add cauliflower and Brussels sprouts and cook, stirring constantly, until cauliflower is tender, about 2 minutes. Add reserved roasted butternut squash and blanched broccoli, and toss to combine. When mixture is heated through, after about 1 minute, add quinoa or farro. Stir to combine thoroughly, then stir in water and butter. Cook 2 minutes. Add shredded kale and cabbage and cook 2 minutes, or until kale and cabbage are lightly wilted. Remove from heat and add dressing. Taste for seasoning and serve immediately.
Serves 4.
Per serving, using cooked quinoa: 639 calories (percentage of calories from fat, 59), 11 grams protein, 55 grams carbohydrates, 8 grams fiber, 43 grams total fat (23 grams saturated), 91 milligrams cholesterol, 253 milligrams sodium.
Per serving, using cooked farro: 754 calories (percentage of calories from fat, 47), 18 grams protein, 87 grams carbohydrates, 14 grams fiber, 41 grams total fat (23 grams saturated), 91 milligrams cholesterol, 245 milligrams sodium.