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Roasted Root Vegetable and Quinoa Salad
This salad makes for a delightful Epiphany dish, thanks to its vibrant colors and hearty flavors. Roasting the root vegetables caramelizes their sugars, adding a sweet contrast to the nutty quinoa.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 beet, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
Steps:
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato, carrots, and beet with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- Meanwhile, rinse and drain the quinoa. In a medium saucepan, bring the vegetable broth to a boil.
- Add the quinoa, reduce heat, and simmer for 15 minutes or until the liquid is absorbed. Let it cool slightly.
- In a large bowl, mix the roasted vegetables with quinoa, pomegranate seeds, and parsley.
- Drizzle with lemon juice and toss to combine. Serve warm or chilled.
Why it's healthy: This dish combines complex carbohydrates from quinoa and root vegetables, providing sustained energy while being rich in fiber, vitamins, and minerals. The pomegranate adds antioxidants, making this meal as health-improving as it is satisfying.
Baked Lemon Herb Chicken with Brussels Sprouts
A perfect main course for Epiphany, this dish keeps it simple yet flavorful with chicken baked to perfection with herbs and lemon, served alongside nutrient-packed Brussels sprouts.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Steps:
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix lemon juice, garlic, 2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
- Place the chicken breasts in a baking dish and pour the lemon herb mixture over them. Ensure they are well coated.
- Arrange the Brussels sprouts around the chicken. Drizzle with the remaining olive oil and season with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the Brussels sprouts are tender.
Why it's healthy: Lean protein from chicken and the fiber and vitamins from Brussels sprouts make this dish heart-healthy. The herbs and lemon provide flavor without added calories or fat.
Stuffed Bell Peppers with Lentils and Spinach
Heartwarming and colorful, these stuffed bell peppers are ideal for a bright Epiphany celebration. Filled with nutritious lentils and spinach, they offer bold flavors and plenty of goodness.
Ingredients:
- 4 large bell peppers, assorted colors
- 1 cup cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
Steps:
- Preheat the oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove seeds. Place them in a baking dish.
- Sauté onion and garlic in olive oil over medium heat until soft. Add tomato paste, cumin, salt, and pepper, and cook for another minute.
- Stir in the lentils and spinach until the spinach wilts.
- Fill each bell pepper with the lentil mixture. Top with feta cheese if desired.
- Cover with foil and bake for 30-35 minutes, until the peppers are tender.
Why it's healthy: Lentils are a great source of plant-based protein and fiber, while spinach adds iron and calcium. This dish is low in fat, making it a superb choice for weight management.
Spicy Roasted Cauliflower and Chickpeas
This spicy dish offers a unique twist, perfect for those looking to add a little heat to their Epiphany meals. Crispy chickpeas and cauliflower pair with a fragrant spice blend.
Ingredients:
- 1 large head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, toss cauliflower and chickpeas with olive oil, smoked paprika, cayenne pepper, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 30-35 minutes until crisp and golden.
- Garnish with fresh cilantro and serve with lime wedges.
Why it's healthy: This recipe is low in calories but packed with nutrients such as protein and fiber from chickpeas, and vitamins from cauliflower, which contribute to satiety and support weight management.
Herbed Couscous and Roasted Vegetables
Aromatic and satisfying, this dish is sure to become a favorite for your Epiphany feast. Couscous is combined with roasted vegetables and fresh herbs for a dish that is both simple and delicious.
Ingredients:
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 zucchini, sliced
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- Juice of 1 lemon
Steps:
- Preheat the oven to 400°F (200°C).
- Toss zucchini, red onion, and bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- While vegetables roast, bring vegetable broth to a boil, add couscous, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
- Combine roasted vegetables with couscous in a large bowl.
- Mix in mint, basil, and lemon juice. Serve warm or cold.
Why it's healthy: Couscous is a low-fat grain, and when paired with fiber-rich vegetables, this dish is satiating without being heavy. The herbs add flavor without additional calories.
Fruit and Almond Parfait
A light and refreshing dessert option for Epiphany, this parfait showcases layers of fresh fruit, creamy yogurt, and crunchy almonds, providing a naturally sweet end to your meal.
Ingredients:
- 2 cups Greek yogurt
- 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
- 1 banana, sliced
- 1/4 cup sliced almonds
- 2 tablespoons honey (optional)
Steps:
- Spoon a layer of Greek yogurt into the bottom of serving glasses.
- Add a layer of mixed berries and banana slices.
- Sprinkle with sliced almonds and drizzle with honey if using.
- Repeat layers and finish with a sprinkle of almonds on top. Serve immediately.
Why it's healthy: Greek yogurt is high in protein and probiotics, while fresh fruits provide essential vitamins and antioxidants. Almonds add healthy fats, making this dessert nourishing and guilt-free.
