…served over brown rice with a shallot vinaigrette (that just seemed TOO long to add to the title!). So basically a bowl of one cup brown rice, topped with roasted beets, butternut squash and kale with a soft boiled egg on top, finished with a shallot vinaigrette and parmesan (and a few chives). Too much for a title? It sounds like it has a lot in it, but truthfully this was the easiest thing I’ve made for a homemade meal in a WHILE! This recipe is so perfect for the working woman (or man)… easy, flavorful and filling.
Ok so it’s no secret that I work full time right? Like full-time full-time. You got that, right? Full.time. Ok so what that means is that I work from around 9 to 5/5:30 (on an easy day) and usually a couple of nights a week as well as some weekends. It’s all kind of “as needed” depending on what trials I have coming up on my calendar (and mediations and depositions etc.etc.etc.) I’m literally hearing the pinging of my work email and checking it intermittently while writing this post and making this meal. I mean it’s kind of non-stop really. If you follow me on Snapchat, you know the drill by now. I’ve been snapping and instagramming a LOT, because sometimes it just seems like too much to do a post.
I know, that isn’t really fair to those of you who are still kind enough to come here and read my blog, but I’m all about the honesty, and I feel like I owe you that if you are still coming here and visiting my site. Major thank you to anyone who is still coming here and reading my site. I love you (but really I do). Especially you, Phi… I know you are the most faithful of them all. Thanks bestie xoxo.
So basically, I’ve been surviving off of terrible food since I started working so much. I’ve eaten cereal, protein shakes, and peanut butter sandwiches more times than I can count or want to admit. I finally got a little (ok a lot) fed up with it (and myself). I joined a gym, decided to get my sh*t together, and start making some easy meals at home. I went to Harris Teeter and loaded up on every single frozen vegetable they sold (ok not really, but basically yes, all of the different types of veggies). I figured, worst case scenario, I can heat up some veggies, make some rice, and add a protein.
So, what did I do? The very first night after buying all of these things, I did just that. It was a Monday! Sue me. You can also sue me because YES these are winter vegetables and it’s April. No I don’t care. It was easy and delicious (plus it’s snowing in lots of different places). Also, frozen veggies are usually frozen right at their ripest when they are the most full of nutrients, and the nutrients are preserved during this process (or so I was told on one of my Best Food Facts trips by the nutritionist, so I believe it).
This “recipe” is literally the easiest thing to make ever. It’s a bunch of stuff I had on hand and threw together to make a complete meal. I used what I had but feel free to make it your own! Add some garbanzo beans, or use goat cheese instead of parmesan. If you don’t have a shallot or chives, that’s okay! Though I do recommend keeping shallots on hand because they are incredible in almost anything and really bring an extra something to the dish (plus they last a really long time so it’s easy to always have them on hand!).
Ok so this recipe was absolutely spectacularly delicious. I would make this again in a heartbeat. It was so easy, basically no hands on work at all, and tasted phenomenal. I literally was able to write almost this entire post while it was cooking. That’s how little actual “hands on” time there was! Not to mention, once I had all the frozen veggies on the planet, it consists of everything I already had at home (and also there are a million possibilities and variations on this recipe using different vegetables!). Love love LOVE this recipe!
- 1 cup frozen butternut squash
- ½ cup frozen beets (they were sliced, so a lot fit into a half cup, if they were chopped like butternut squash, I'd do about a cup worth)
- 1½ cup frozen kale
- olive oil, for drizzling and 1 TBSP to be used for vinaigrette
- sea salt and black pepper to taste (sprinkling)
- 1 egg, still in shell
- 1 cup cooked brown rice
- 2 tsp finely diced shallot (optional but recommended)
- juice from ¼ lemon
- optional garnishes:
- sprinkling finely grated parmesan cheese (though a sprinkling of goat cheese would have been delicious, but I didn't have any)
- finely sliced chives
- Preheat oven to 400
- Place beets and butternut squash in a baking dish, and the kale spread out in one layer on a baking sheet covered with foil (foil is optional but makes cleanup WAY easier)
- Drizzle with olive oil and sprinkle salt and pepper on the veggies.
- Place veggies in the oven and roast veggies for 15-20 minutes.
- Meanwhile, bring 2 quarts water to a boil.
- Add the egg (with shell on... I lower it in with a slotted spoon), and boil for 6 minutes or 7 minutes if the egg is right out of the fridge. Immediately plunge the egg into a small bowl of cold water to stop the cooking, as well as make it easier to peel.
- While egg and veggies are cooking, make your vinaigrette by adding the one tablespoon of olive oil, shallots and lemon juice into a very small bowl, and whisk together.
- Once everything finishes, heat up your brown rice and peel the egg.
- Assembly: put down the rice first, then the veggies, then drizzle the vinaigrette over it all, reserving just a smidge for the egg. Add the egg on top, sprinkle with salt and pepper and drizzle the last little bit of vinaigrette on it. Add parmesan to the veggies and chives on top of the egg (optional).