Roasted winter squash bowl with red cabbage , garbanzo beans, avocado & duck eggs – a nutritious (excellent fiber, protein & fats) and fulfilling vegetarian meal bursting with flavors
I love farm fresh eggs, whether chicken, duck, quail or goose eggs. Variety is good for us! Duck eggs have more protein & good fats per serving than chicken eggs and contain even higher amounts of some nutrients including folate, iron, and vitamin B12.
Recipe:
Ingredients: winter squash (I used acorn & red kuri here but many other types like butternut, delicata, kabocha, etc. would work), red cabbage, garbanzo beans, avocado, cheese (optional), olive oil, onion, garlic powder, fresh herbs (I used sage, rosemary & thyme), spices – @thislittlegoat Went to Morocco &/or pumpkin pie spice mix, salt & pepper, hot sauce (optional).
Duck eggs, squash & cabbage all from @peachtreecitymarket farmers’ market.
You will need a really sharp chef knife for the squash. Rinse well & dry. Cut ends first, then halve. Scoop out seeds & cut into approx. 1/2” slices. Place in mixing bowl and toss with olive oil, spice mixes & salt. Place on lined baking sheet and sprinkle liberally with herbs.
Roast at 425 for approx. 30 minutes until squash is tender. You can roast the squash ahead of time to cut down on prep time (just reheat before serving).
Sauté the red cabbage with a little olive oil & onion over medium heat. Don’t overcook the cabbage, you want it to maintain some crunch. Rinse the garbanzo beans and add them to the pan. Season with garlic powder, salt & pepper + a little fresh thyme.
In a bowl, layer first the squash, then add the cabbage garbanzo beans mixture, then avocado & cheese. Top with a fried duck/chicken egg. Drizzle with some hot sauce if you prefer a little spice.
Enjoy!
#inthekitchenwithnora #vegetarianmeals #vegetarianbowl
