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Beauty Bowl with Turmeric Eggs | Nutrition Stripped
Eat Well Oct. 24. 2017
Entreés

Beauty Bowl with Turmeric Eggs

Oct. 24. 2017
Entreés
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

A beautiful bowl of black lentils, quinoa, roasted veggies, turmeric hardboiled eggs, and an herb vinaigrette.
This is a gamechanger recipe. I’m being dramatic, but it’s beautiful and also simple to make ahead on batch cooking day! Turmeric hardboiled eggs served with black lentils, quinoa, roasted veggies and tossed in a simple herb vinaigrette.
Last week before an event, we went to a new cafe in Nashville called Cafe Roze, not only was it a gorgeous space but most importantly the food was incredible. We’ve been lucky to have a lot of new healthy food spots pop up in the city (yes, in the South!), and it’s great when they’re making healthy food look good like these guys. I was inspired to create my own recipe from a salad with eggs that I had here in hopes to share it with you so you can have a little taste of Nashville’s food scene, NS style.
What are turmeric eggs? You hard boil eggs, peel them, put them in a jar with spices including turmeric, let them sit in the fridge overnight and have them for the week to use in this recipe. Obviously, they make them turn a gorgeous yellow color, but they’re delicious! In addition to the eggs (think protein, healthy fat, minerals, and vitamins from those guys), I also use black lentils and quinoa both rich in fiber and plant-rich protein, then top it off with roasted vegetables and a simple herb vinaigrette that you can use with anything. Take away the entire step of peeling the hardboiled eggs and “pickling” them in a jar to turn them yellow from turmeric, and it’s still a delicious recipe! It’s your choice on how far you go with this recipe, but give it a try once, it’s…
Delicious
Highly instagramable #nutritionstripped #beautyfood
Good source of plant-rich protein and fiber
Digestive friendly (hello, kimchi)
Get to meal prepping! I love making the hardboiled eggs on my batch cooking day, normally Sunday, then having them ready to go for the entire week ahead. I’ll also make the black lentils, quinoa, and roasted veggies on the batch cooking day as well so all I have to do upon serving is assemble all the meal components, dress it with the vinaigrette, pack it for lunch later, or enjoy it as a quick dinner. You can enjoy this one cold, room temperature, or slightly warm the beans, quinoa, and vegetables. It’s your choice, but I love the flexibility and choice to heat if I have time for it yet knowing it’ll taste delicious cold.
Batch cooking day list (this will make about 4 servings for the week, double if needed, etc.):
  • Cook 2 cups of  lentils
  • Cook 2 cups of quinoa
  • Roast 4 large carrots, 2 large zucchini, 2 red bell peppers, all sliced long (you can also use whatever veggies you have on hand that week. Sometimes I’ll use eggplant and cauliflower too!)
  • Hardboil the turmeric eggs
  • Make the herb vinaigrette
  • Use the recipe below as the guide to assembly
If you try this recipe, I wanna hear about it, so let’s chat! Leave a comment it, rate it (this helps me improve future recipes), and don’t forget to tag a picture #nutritionstripped to show how you live and try these recipes on Instagram! I’d love to see what you come up with. Now off to make a batch of these hardboiled turmeric eggs for the week…
xx McKel

Stripped

Healthy Fat:

Yes, don’t fear the fat and also don’t fear egg yolks. Egg yolks contain a plethora of nutrients including vitamin B12, zinc, iron, selenium, vitamin D, and more! We need fat to absorb and best utilize those fat soluble vitamins like vitamin A, D, E, and K.

Protein:

You’re not just getting a boost of protein from the eggs, you’ll also get it from the lentils and quinoa. If you’re vegan, use tempeh, tofu, or another vegan based protein you like with a sprinkle of turmeric and black pepper.

Fiber:

Hello, fiber from the roasted vegetables like zucchini, red bell peppers, carrots, and beans and quinoa. Curious about why you need fiber?

Optimizer Option:

Add those fermented veggies friends! I can’t talk and recommend this enough if there’s one thing you can add to your diet today, it’s fermented vegetables like kim chi. It’s loaded with probiotics and fiber. I add about 2-4 tablespoons of kimchi to this dish.

The Recipe

Serves 1

Print

Ingredients:

For the herb vinaigrette:

1/2 cup fresh parsley

2 teaspoons ground mustard

1/2 cup olive oil

1/4 cup raw apple cider vinegar

1 teaspoon lemon zest

Juice of 1/2 lemon

Sea salt and black pepper to taste

For the bowl:

1/2 cup cooked quinoa

1/2 cup cooked lentils

1 roasted large carrot, sliced longways

1/2 roasted small zucchini, sliced longways

1/2 roasted red bell pepper, sliced longways

Sea salt and black pepper to taste

Pinch of ground turmeric

Optional garnishes: avocado, red pepper flakes, chopped pistachios

For the hardboiled eggs:

2 eggs

3 tablespoons ground turmeric

1 cup vinegar

2 teaspoons sea salt

Directions:

Cook quinoa and black lentils individually to package instructions.

For the hardboiled turmeric eggs adapted from Bon Appetit:

Heat 1 cup white vinegar, 2 tablespoons sea salt, 2 tablespoons coconut sugar, 1 cup water, 3 tablespoons ground turmeric in a small saucepan over medium until hot. Remove mixture from heat and let cool.

In the meantime, hardboil the eggs by boiling the eggs in water for 8-10 minutes (I do a dozen per week to batch cook, 2 is a serving). Let the eggs cool, peel from the shell, put the whole hardboiled eggs in a large glass container or bowl, pour the turmeric brine on top which you may need to add water to cover the eggs, then put this in the refrigerator overnight.

Assemble as pictured.

Notes:

This recipe will make extra vinaigrette, keep this for more beauty bowls during the week.

For a batch cooking day, double or triple the amount of quinoa, black lentils, etc. if you choose to make multiple servings during the week

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