Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.
Potatoes are a staple in our house as I’m sure they are in yours. Eating better doesn’t mean giving them up, just eating differently. While I loooooove a baked potato with butter and sour cream, I’m trying to make healthier choices. Total disclosure: there have been MANY nights in the past 15 years that a baked potato with sour cream was my dinner. That being said, I have figured out a way to have potatoes, stick to our healthier eating plan AND I don’t feel like I’m depriving myself of anything. That’s really the issue isn’t it? When we feel like we are missing out, it changes the whole mindset. Trust me on this one. This bowl of goodness delivers in a big way.
Gimme A BEET!
See what I did there?! Miss Jackson would appreciate that reference. Back to these bowls – Use what you have in the fridge. Odds are that you at have a least a few of these items already. Unless you have teenage children, then you may not have much in there at all. I’m going to go out on a limb and wager a guess that the only thing you probably don’t have is a beet. Some claim that beets taste like dirt, to which I roll my eyes and happily eat mine. If you don’t like them, leave them out.
Use this as a jumping off point to your own creation. For example, look in your fridge to see what you have hanging out, besides some old leftover whatever that was… Go ahead, I’ll wait. I almost always have carrots, eggs and some type of leafy green. Just because I used spinach certainly doesn’t mean you HAVE to use spinach. In fact, this would be just as good with arugula! You could also substitute barley, farro or freekeh for the quinoa.
We are almost always scrambling for something to eat midday and with a little planning, these bowls make a fantastic lunch or even a make-ahead meal for dinner.
Let’s Get Cookin’!
- 2 medium Idaho® Russet Potatoes, washed and diced
- 1 medium golden beet, roasted
- 1 medium red beet, roasted
- 1 cup tri-color quinoa, cooked
- 1 medium carrot
- 4 cups baby spinach, washed
- 1 lemon, zested & juiced
- 1 tablespoon canola oil
- 1 tablespoon olive oil, optional
- 2 eggs
- salt and pepper to taste
- 1. Preheat oven to 375°F
- 2. Wrap each beet in foil and roast for 45 - 60 minutes, until tender.
- 3. While beets are roasting; toss potatoes with oil, sprinkle with salt and pepper. Lay in a single layer on a baking sheet and roast for 30 minutes, or until browned and tender.
- 4. When beets are cooked, remove from oven and let cool. When cool enough to handle, remove skin by rubbing with paper towels. Skin should slip off easily. Slice beets and set aside.
- 5. Cook quinoa according to package instructions, mix with lemon zest and set aside.
- 6. Using a vegetable peeler, make carrot "ribbons" by peeling carrot into strips.
- 7. Poach egg: Bring a pan of water to a simmer. Stir water to form a whirlpool and slowly lower egg into water and cook until whites are set, but yolk is still runny - about 4 minutes. Remove from water and drain on paper towel.
- 1. Place 2 cups of spinach into each bowl. Drizzle with olive oil, if desired. Squeeze lemon over the greens and season with salt and pepper.
- 2. Add quinoa, beets, carrots and potato on top of the spinach.
- 3. Place poached egg on top and season again with salt and pepper if needed.
- 4. Devour
- The beets, potatoes and carrots can all be prepped ahead for a faster dinner. Warm potatoes before serving if making ahead.