The Fuchsia Macro Bowl
LENTILS, SQUASH, AND AN AROMATIC SEED SPRINKLE ARE DRENCHED IN HOT PINK TAHINI
This dazzlingly vibrant dinner—thanks to a drizzle of hot pink beet-tahini dressing—is filled with grounding, satiating elements perfect for a weekday meal. And though many components of the dish are homemade, we promise it will take you under 30 minutes to whip together. Some highlights include: the dukkah-inspired seed sprinkle—featuring nigella seeds (so prized they were found in King Tut's tomb in Egypt) and selenium-rich pumpkin seeds; calcium- and iron-packed delicata squash; and lentils, cooked in kombu and bay leaf for mineral-rich nutrients and flavor. Don't forget to add the bed of hydrating greens with a generous squeeze of lemon; the vitamin C in citrus helps your body absorb the non-heme iron found in these plants.
- ½ cup lentils + 2 cups of water
- Optional: 1 bay leaf + kombu strand to be cooked with the lentils
- 1 lemon
- 1 tablespoon tahini (suggested: we like Tarazi)
- 2 tablespoons of fresh beet, finely chopped or shredded
- 3 tablespoons coconut yogurt (suggested: we like cocojune)
- 1 teaspoon olive oil (suggested: we like Brightland)
- 1 teaspoon honey (or other sweetener of choice)
- Salt + pepper to taste
- 3 tablespoons mixed seeds of choice (suggested: this recipe uses sesame, ground pumpkin seeds, nigella, and hemp seeds)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon aromatic spices of choice (suggested: this recipe uses cumin, coriander, sumac, and fennel seeds)
- 3 stalks of organic kale
- ½ lemon
- 2 cloves of garlic, finely chopped
- 1 small delicata squash or summer squash of choice
- 1 cup hydrating greens such as a spring mix
- 1 tablespoon chopped herbs (suggested: parsley and mint)
- Salt + pepper, to taste
- Cook lentils by combining ½ cup of lentils with 2 cups of water and optional bay leaf or kombu. Bring water to a boil and cook for 20-25 minutes. Drain water from cooked lentils and set to the side.
- While the lentils are cooking, prep and cook other ingredients; mix together your seeds, salt, spices for Dukkah and set to the side.
- In a blender, place finely chopped beet, 4 tablespoons coconut yogurt, and 1 teaspoon olive oil. Blend on medium speed until smooth, scraping down the sides as needed. Once smooth, empty blender contents into bowl and mix in tahini, lemon juice, honey, salt, and pepper. Taste and adjust as needed.
- On a heated + oiled pan, place squash into pan, cooking for 4 minutes on high heat on one side. Flip the squash, turn the heat to low, sprinkle with salt and pepper, and cover with a lid and cook for 4-5 minutes.
- In a pan, place pieces of torn kale, lemon juice, and garlic on medium heat. Stir often until wilted, about 3 minutes.
- Assemble bowl by placing down fresh greens first, followed by lentils, squash, kale, and topped with dressing + dukkah. Enjoy.
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