This is my go-to for week day dinners with slight variations on ingredients or sauce based on what’s in the field. It is packed full of nutrients and protein, and is a rainbow of flavors! If there are any ingredients missing, feel free to substitute with what you have in your fridge or cabinet. This recipe is purposefully vague so please don’t be afraid to get creative!
An assortment of vegetables (carrots/turnips/radishes/beets/summer squash/winter squash) or potatoes (sweet/normal) chopped
Salt & pepper ( S & P)
Grain of choice (quinoa, farro, rice, couscous, lentils, soba noodles)
Topping of choice (chopped scallions, microgreens, hemp seeds, raw chopped vegetables, raw nuts)
Optional roasted protein (chickpeas/beans/tofu)
Green base (kale/arugula/beet greens/bok choy/swiss chard/collards)
Miso Yummy: Blend together sauce real quick (recipe here)
Roasted veggies: Preheat oven to 400 degrees F. Toss chopped vegetables with olive oil and S & P in a bowl. Arrange in a single layer on half of a parchment paper-lined baking sheet. Bake in the over for 20-30 minutes until golden.
Grain: Meanwhile, bring water to a boil in a medium saucepan. Add grain of choice, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork.
Optional protein: Dry or drain chickpeas/beans/tofu then toss with olive oil and S & P. Spread onto the other half of the baking sheet. Bake for 20 to 25 minutes at 400, or until crisp.
Top & Mix: Grab a bowl and line the bottom with your green of choice. Top with the grain, roasted vegetables, toppings, cheese (if interested), and drizzle with dressing. Mix it all together and enjoy!