Here’s a #MondayMotivation dish that is as easy on the palate as it is to make! If you’re tired of rigorous diets that leave all the flavor and taste out of your meals, come visit us here for a weekly update on delicious recipes that will make sure you lose the inches!
Ingredients
3 cups water
1 cup amaranth
1 medium sweet potato chopped
2 medium carrots chopped
2 cups of Brussel sprouts
½ teaspoon garlic powder optional
½ teaspoon sea salt optional
2 whole beets cleaned and peeled
1 cup distilled vinegar
8 cups spinach
2 cups cottage cheese
¼ cup dressing of choice
For Assembly:
¼ cup cooked amaranth
½ cup cooked sweet potatoes
⅓ cup roasted carrots
1/2 cup roasted Brussel sprouts
2 cups spinach
1/2 cup cottage cheese
1 tablespoon dressing
Instructions
To prepare ingredients:
1. Preheat the oven to 425°F. Coat a large baking sheet with cooking spray. Spread the sweet potatoes, Brussel sprouts and carrots evenly out onto the prepared pan. Place in the oven and cook for 35 minutes or until vegetables are fork tender. Sprinkle with sea salt and garlic, if desired.
3. While the oven is preheating, add water to a small pot and set over high heat. Once water comes to a boil, add the amaranth, stir and reduce heat to medium-low. Simmer amaranth until water is absorbed, about 15-20 minutes. Remove from heat and cover.
4. In a separate small pot, place distilled vinegar and 1 cup of water. Add beets and boil for 15 minutes.
Remove from heat and cover for 20 minutes.
To assemble:
1. Place ½ cup amaranth in the bottom of each bowl and add ¼ portions of the sweet potatoes, carrots, Brussels sprouts, spinach and cottage cheese. Serve with balsamic vinegar or dressing of choice.