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!
Ingredients
- 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
Instructions
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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.
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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.
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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 🙂