“You are what you eat. What would YOU like to be?” ― Julie Murphy
With the first week of 2015 in the near distance, I keep reminding myself to stay true to my healthy goals and to keep progress over perfection my mantra. I have been navigating a personal struggle and I have to remember that nourishing my body with fruit and vegetables will help me keep my immune system strong and help me find the balance in my life that I am craving. When I feel like too many things are out of my control – I need to find a way to manage stress in a healthy way. Therefore, I often turn to the produce section of the supermarket and make sure that I am properly feeding my body.
One of my goals this year is to post a weekly recipe. Today I find myself perched on a chair at a local Starbucks doing just that. I posted photos of this recipe on my Facebook page on December 2nd and I am finally making the time to share it with you.
I am always looking for new ways to reinvent my favorite flavors and I tend to like food with a spicy flair. When I get tired of Mason jar salads for lunch, I like to come up with different options. These Spicy Peanut Dressed Vegetables combine spiralized butternut squash, roasted broccoli, black beans, tomato, and cilantro. Can you imagine anything more perfect?
SPICY PEANUT DRESSED VEGETABLES
(I made five servings in 3 cup Pyrex glass dishes, but you can adapt to your individual needs)
*1 – 1/2 cups of cooked black beans
*1 pint of halved grape tomatoes
*1 large head of broccoli – roasted (you can also roast frozen broccoli. I chopped, drizzled with a little olive oil, and roasted for approximately 40 minutes (turning at the 20 minute mark) at 400 degrees.Times may vary depending on your oven)
*Spiralized butternut squash (approximately 1/2 cup per serving. The spiralizer that I use can be found HERE.)
*1 teaspoon of cinnamon
*1/2 teaspoon of nutmeg
*1/2 cup of vegetable stock
*1 bunch of chopped green onions
*1/2 cup of fresh chopped cilantro
*Oil (2 teaspoons per serving. I used flax oil)
*1/2 cup of rice vinegar (or to taste. I like my dressings tangy. You could reduce the amount of vinegar and use water)
*1 Tablespoon of garlic chili sauce (or to taste)
*2 Tablespoons of lime juice
*2 Tablespoons of peanut butter
*Optional – teaspoon of fresh ginger
After spiralizing the butternut squash, heat the vegetable broth in a pan with the nutmeg and cinnamon until it starts to boil. Add the squash, reduce the heat to medium, cover, and allow to cook for approximately five minutes. Toss at the halfway point and remove from heat.
I ate this cold but I imagine it would also be terrific warm. It would also be wonderful layered in a Mason jar.
Divide the ingredients in individual containers and dress with the Spicy Peanut Dressing (I used all the dressing). Drizzle each serving with 2 teaspoons of oil. Sprinkle the top with the chopped green onions and cilantro.
The vibrant colors of this dish speak for themselves and the flavors and textures work well together. This recipe would also work well with roasted Brussels sprouts, cabbage, or cauliflower and a variety of beans. Sweet potato would also make a great swap for the butternut squash.
I hope you enjoy this meal as much as I did. Please make sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.
If you try this recipe, please let me know what you think. I love hearing the tweaks and additions that others make to my creations to fit personal tastes. Together we can thrive and embrace a healthy lifestyle. Thank you for reading and I look forward to sharing more recipes with you.