Grains · Main Dish · Recipes · Soups & Salads · Vegan · Vegetarian

Winter vegetable & quinoa bowl with avocado, lime and tahini dressing

Christmas has come and gone and the new year is almost upon us.  If you’re anything like me, you may have overindulged over the last week… that extra slice (or two) of cake(s), cheese, wine… One of my pet hates is wasting food, but that doesn’t mean I should have to gorge it!!  A lesson for another day… for now it’s time to clean up: both the fridge, and the body!

There are a lot of “bowls” flying round the internet of late: veggie bowls, quinoa bowls, green bowls, superfood bowls, abundance bowls, Buddha bowls… All these “bowls” are really just vegetables and/or proteins accompanied by a carb/grain/seed (think rice, quinoa, millet) and topped with a dressing.  The great thing about these bowls is they are super easy to prepare and can be adjusted to suit your tastes and pantry/fridge purposes.  Of course it’s best to make an attempt to be seasonal but sometimes when you gotta have something, you gotta have something, and subbing in something non-seasonal can be delicious too.

This particular bowl is focused on winter produce: beets, pumpkin, mushrooms, kale; but non-seasonal items make an appearance too: avocado and lime.  The combination is delightful.  Another great thing about these bowls is they can be enjoyed warm or cold and can be prepared in advance.  Non vegans/vegetarians can also add protein (egg, grilled chicken, beef or salmon) and everyone can top them with their favourite herbs. Try one and soothe your overindulged soul!

Winter vegetable & quinoa bowl with avocado, lime & tahini dressing
Makes 2 bowls

Ingredients
1 1/2C cooked quinoa
2C kale
10 button mushrooms
1/2 butternut pumpkin
3 beetroots
pinch of salt
1-2TB olive or rice-bran oil

Dressing
1 large avocado
2TB tahini
Juice of 1 lime
1 red chilli
1 small clove garlic
pinch of salt

To serve: sunflower and pumpkin seeds and fresh herbs

Directions
1. Preheat oven to 200C fan-forced. Peel and cube pumpkin and beets (1.5cm cubes), wipe clean and quarter the mushrooms. Toss each vegetable in separate bowls with a small splash of oil each and sprinkling of salt (separate bowls to ensure the beets do not stain the pumpkin or mushrooms!). Place on baking paper line tray and roast until pumpkin is crispy (about 15-20mins), note the mushrooms may be ready before then in which case take them out. In the last 5mins, place the kale over the beets until wilted (you could also steam the kale in the microwave if you prefer, the oven will make it slightly crisp).
2. For the dressing, place all ingredients into a blender and wizz until smooth.
3. Assemble the quinoa, beets, pumpkin, kale and mushrooms in a bowl. Top with the dressing and sprinkle with sunflower and/or pumpkin seeds as well as your choice of herbs. Enjoy!

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