Thank you Primal Kitchen for sponsoring this post!
Today I have the most nourishing, comforting recipe for you guys. It’s a warm bowl full of seasonal winter fruits and veggies, packed with protein, and good fats thanks to the Primal Kitchen Avocado Oil everything’s cooked in!
I use their Avocado Oil for literally every dish I make because it has a high smoke point, so it is ideal for roasting, frying, and sauteéing (you can ditch your grapeseed and canola oil!) It’s also non-GMO certified and rigorously tested in each batch so you know you’re getting top quality in every bottle (link to quality page). It also has this wonderful buttery yet neutral flavor that makes it perfecttt for roasting the squash and sautéeing the meat and veggies in this recipe!
The Avocado Oil gets the squash in this bowl perfectly, crispily roasted, with it pairs incredibly with the bright pop of pomegranate seeds, tangy feta, pear slices, and sprinkle of fragrant, fresh herbs.
I hope you all enjoy this recipe! And check out this page to try cooking with this delicious & versatile Avocado Oil.
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Winter Harvest Bowl
Ingredients
4 Tbsp Primal Kitchen Avocado Oil
1 lb ground beef
2 small honey nut squashes (or squash of choice)
1 bunch kale
1/2 a lemon
1/2 cup pomegranate seeds
1/2 cup crumbled feta or chèvre
1 asian pear
Couple sprigs of dill, cilantro, mint or other fresh herbs
Salt and pepper
Instructions
1. Preheat your oven to 425ºF and line a cookie sheet with parchment paper. Cut your honey nut squash in half and scoop out the seeds. Cut into 1 inch-sized pieces (no need to peel).
3. Add squash to the baking sheet and douse in Avocado Oil, salt, and pepper. Spread evenly on the sheet and bake for 25 mins or until crispy.
4. Add a Tbsp of Avocado Oil to a pan over medium heat. When warm, add the ground beef, along with some good shakes of salt and pepper. Break into small pieces and cook until browned throughout.
5. Break the kale into bite-sized pieces and add to a medium pan along with 2 Tbsp Avocado Oil, some squeezes of lemon, salt, and pepper to taste. Cook on medium, stirring occasionally, just until the kale is tender.
6. Slice your pear, prepare pomegranate seeds, and dice any desired herbs. Assemble your bowls with kale, beef, squash, pear, pomegranate, cheese, and herbs. ENJOY!
