- 2 cups butternut squash diced small
- 1 cup carrots diced small
- 2 tbsp yellow onion diced small
- 2 tbsp coconut oil melted
- 1 tsp fresh turmeric root peeled and grated
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/8 tsp sea salt
- 1/8 tsp fresh ground pepper
- 1 avocado sliced
- 2 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 cup lacinato kale sliced thin
- 1 cup red cabbage sliced thin
- Preheat oven to 450. In a mixing bowl, toss together butternut, carrot and onion with coconut oil and season with salt and pepper.
- Lay flat on a sheet tray lined with parchment paper and bake for 8-10 minutes until just softened. Toss together with quinoa and grated turmeric. Season with salt and pepper.
- In a small mixing bowl, whisk together apple cider vinegar, lemon juice, olive oil and season with salt and pepper.
- In another small mixing bowl, combine cumin, ginger, salt and pepper. Sprinkle half of this over each half of avocado until evenly coated. In a sauté pan over medium heat sear avocado, flesh side down, in 1 teaspoon coconut oil until golden brown, 2-3 minutes.
- In a saucepan with a steamer basket bring 1 inch of water to a boil. Put kale and cabbage in basket, cover and steam until just wilted, 20-30 seconds.
- Divide quinoa squash mixture in half between two bowls. Place steamed kale and cabbage on top and drizzle with apple cider lemon vinaigrette. Slice seared avocado in chunks and scatter around the two bowls.
As seen in Boston Magazine January 2018 edition