It’s a busy time of the year, and with a chill in the air, I wanted something warm and quick to whip together. So I tossed some veg together and set them to roasting! With a few other components, I made myself a beautiful equinox harvest bowl. It’s really simple – I didn’t add much seasoning at all, as the roasting really brings out the beautiful flavours of the veg. It’s also easy to swap out ingredients and add different flavours/sauces.
More Magnificent Meal Musings:
- Barb’s Kimchi
- Okonomiyaki (Japanese Vegetable Pancakes)
- Good Ol’ Veggie Noodle Soup
- Pizza with Fresh Arugula
- Butternut Squash and Fresh Thyme Biscuits
Equinox Harvest Bowl
Simple to make with simple flavours! I wanted the veggies to really shine, so actually didn't add much seasoning at all. The roasting really brings out the deliciousness of the veg, and that's good enough for me!
- 5 carrots, sliced 1/4" thick
- 2 cups broccoli florets
- 1/2 napa cabbage, cut in 2" strips
- 1 cup beans (green or yellow), trimmed and cut in half
- 1/2 tsp sesame oil
- 1 Tbsp neutral oil
- pinch chili flakes
- salt to taste
- 4 scallions, greens chopped up for garnish
- 1/4 cup roasted sunflower seeds or almonds
Simply toss all ingredients together on a baking sheet or shallow roasting pan (except for the scallion garnish). Let roast in the oven at 350 for 30-45 minutes, stirring occasionally. Veg should be cooked through, but still with some bite, and be slightly browned.
While veg is roasting, cook up a grain of your choice – I went for a rice blend, but spelt berries, farro, brown rice, white rice, or even cous cous (not a grain, but still!) would be delicious.
Heap roasted veggies onto your grain and sprinkle with scallions and roasted sunflower seeds or almonds. I added a little pat of butter as well 🙂