“Bowls” are everywhere. And you are probably already making them at home. But if you’re not, here’s a guideline for spending one night in the kitchen and turning this week’s box into several days or nights worth of meals in a bowl. You can add additional ingredients or sauces as you wish.
Boil salted water in a large pot.
Preheat the oven to 400.
Scrub 2 lbs. of potatoes and drop into the boiling water. Cook until just tender, then drain and drop into a cold-water bath.
Rinse 1 1/2 C. quinoa and cook until tender and fluffy.
Cut the greens off 1 bunch of Beets. Scrub the beets, then cut into squares or slices about 1/2″ thick. Arrange in a single layer on a baking sheet or large cast iron skillet, drizzle with olive oil and sprinkle with salt.
Trim 1/2 lb. green beans then place in a single layer on a baking sheet, drizzle with oil and sprinkle with salt. (Alternately you can parboil them).
Roast the beets and green beans at the same time. When the green beans begin to brown, add a tablespoon or more of your favorite chile paste (such as Aji Amarillo, Chile Paste with Garlic, or Sambal Olec) and stir to combine. Cook another five minutes, then remove from the oven.
Turn or stir the beets once when they begin to brown on the bottom. When they are tender and caramelized, remove from the oven and quickly toss with the juice of half a lemon.
While the oven veggies are cooking, saute thinly sliced onions until nicely browned, then add thinly sliced peppers and cook until they are soft. Season with salt and pepper.
When the potatoes are cool, cut them into very small cubes.
When everything else is cooked, poach or fry eggs.
Assemble the bowls by putting a scoop each of potatoes and quinoa in the bottom, and then picking and choosing which veggies you want to add. You can also add raw arugula or spinach, or spinach or beet greens sauteed with garlic.
Top each bowl with an egg.
Serve with crumbled feta cheese and lemon or lime slices.