Thanks for joining me and Sarah for Meatless Monday today. I don’t know about you but I have been enjoying lots of holiday treats this week. I am paying just a little more attention to making sure the rest of my meals are high quality to balance it all out. I’ve also mentioned a few times that I’ve been experimenting with new to me veggies from my CSA box. This week I am going to show you How To make a Winter Veggie Power Bowl.
This week I got some really interesting veggies. On top of all of the squash we have been receiving, I was given this huge Kholrabi. I had never seen or heard of this one before and have to say I was a little intimidated. Winter veggies can be a little scary can’t they? I was motivated to come up with a great tasting Winter Veggie Power Bowl.
Here’s How to make your own Winter Veggie Power Bowl
Peel and chop your veggies. I like to cut them in different shapes and sizes to vary the bowl a bit. I suggest having at least 4-5 different vegetables. Set your oven (400 degrees) to roast up all this goodness. I like to vary the spices a bit on each of the veggies to give the power bowl more taste dimension. My carrots got some Siracha seasoning while the acorn squash got a little maple syrup. Brussels taste amazing with a splash of Balsamic vinegar. That Kohlrabi up there got some salt, pepper and garlic. I was surprised by how good the Kholrabi was! It was very potato like in texture. Would also be great as “fries”.
While the veggies are roasting, it’s the perfect time to make your grains. For my bowl I used Freekeh however you can easily use quinoa or brown rice or Farro. Really any grain will work and they are filled with plant based protein.
Dress it up. As good as roasted veggies are, they need a great dressing to really bring it home. I came up with a Tahini and Maple syrup dressing that really paired well with all the ingredients in the bowl. You most likely have all the ingredients on hand already.
Once your veggies come out of the oven arrange them on top of some greens and your grains. Then drizzle on some Tahini and Maple syrup dressing. You could also toss on a few almonds or cashews for a little texture. Voila! Good to go.
The best thing about preparing all the veggies and grains for a Winter Veggie Power Bowl is that now you have a ton of extra vegetable to use in all kinds of ingredients the rest of the week. Throw them into pasta or even make a quick soup or just use as a side. I piled my extra sweet potatoes into a Fritatta with some kale.
- For Bowl:
- 1 Acorn Squash
- 1 pound of Brussels Sprouts
- large Kholrabi
- 1 Sweet Potato
- 4 large carrots
- 1 Cup of Freekeh prepared
- Olive Oil, salt, pepper, garlic powder to season
- optional Siracha powder (for carrots)
- 1/4 C Balsamic Vinegar (Brussels sprouts)
- For Tahini Maple Dressing:
- 2 Tbl Tahini paste
- 4 Tbl Apple Cider Vinegar
- 1 Tbl water
- 2-3 Tbl Pure Maple Syrup
- 2 Tbl olive oil
- Salt & pepper to taste
- Preheat oven to 400
- Prepare Freekeh according to package directions
- Peel and cut veggies
- Layer onto baking sheet
- Generously coat with olive oil, salt & pepper
- Drizzle Brussels w Balsamic vinegar
- Sprinkle carrots with siracha powder or cumin
- Roast veggies approx 20 min or until soft turning once
- Layer bowls with lettuce and Freekeh
- Top with veggies
- Whisk all ingredients together and drizzle on top to serve
- Can be served warm or at room temperature