This nutrient-packed bowl makes the perfect lunch or light dinner! Savory + filling from the salmon + quinoa cooked in bone broth + a little sweet from the apple + butternut squash. Kale, swiss chard, chia seeds + hemp seeds, fresh crispy sage + a light dressing of EVOO + apple cider vinegar, make this bowl super healthy! Recipe for one bowl or how ever many bowls you want to make..adjust ingredients accordingly.
sprouted/soaked quinoi (1/2 cup uncooked per bowl)
bone broth (1 cup per bowl to cook quinoa). Beef or chicken will both work.
virgin coconut oil for searing sage, apple + greens (adjust according to how many ingredients)
fresh sage leaves
1 small apple per bowl, un-peeled, cored + cubed
kale + swiss chard, or other greens of your choice, cut into bite-size pieces (stems included) Adjust according to how many servings.
1/2 tbsp raw apple cider vinegar per bowl
2 tbsp EVOO per bowl + more for salmon + butternut squash.
chia seeds + hemp hearts/seeds for topping
beet greens for garnish (optional)
Instructions
Roasted Butternut Squash
Recipe adjustable. Cook as little or as much as you would like.
Preheat oven to 425 to 450 degrees.
Peel + scoop out insides of squash, removing the seeds.
Cut the butternut squash into cubes.
Place on a sheet pan with parchament paper
Drizzle butternut with EVOO + sprinkle w/ sea salt.
Roast in oven until browned + fork tender, checking + flipping over at least once during cooking to not burn. Set aside to cool.
Seared Salmon
Recipe adjustable. Cook as little or as much as you would like.
Preheat oven to 450 degrees.
Heat a dry oven-proof saute pan over high heat for 4 minutes.
Rub both sides of the salmon fillets with olive oil and season the tops with sea salt.
When the pan is very hot, place the salmon fillets seasoning-side down in the pan and cook over medium heat-high to high heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 or more (depending on size of fish) minutes, until the salmon is cooked. Salmon will continue to cook out of oven w/ foil.
Remove from the oven + place foil over salmon to rest.
Place bone broth (adjust amounts according to how many servings) in a saucepan with quinoa (adjusting amounts for servings) and bring to a boil.
Turn heat down to simmer and simmer for about 15 minutes until liquid is absorbed and quinoa is done.
Remove from heat and set aside with lid on for about 5 minutes and then remove lid.
Heat a cast-iron, or another pan of choice, with coconut oil to medium-high heat. Place sage leaves in pan + fry until turn golden brown on edges. Then flip and turn to the other side with tongs until light brown (they burn easily so be careful + you want them brown enough to get crispy...not to remove from pan too early, not too late). Set on paper towel to dry and get crispy.
Sear apple over medium to medium-high heat for about 3 minutes until getting soft but still have a bite. Remove from pan + set aside on plate.
Place kale and chard in the same pan and cook for about 3 minutes (may need to turn the heat down) until wilted, but still has some freshness. Remove from pan and set aside plate with apple.
Make the dressing by mixing EVOO with apple cider vinegar. Adjust ratios according to servings + preference.
To assemble bowl place cooked quinoa in the bottom. Pour a little of the dressing + sea salt, if desired, over the quinoa and mix/fluff with a fork. Next, in sections on to top of quinoa, add flaked cooked salmon, cooked apples, cooked kale + chard, + cooked butternut squash. Top with more dressing, crispy sage leaves, a sprinkling of hemp hearts + chia seeds, + fresh beet greens, if desired.