Let's eat: Roasted Vegetable Bowl with Yogurt Green Goddess




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If you be­lieve the ex­perts, bowls — one-dish meals com­pris­ing veg­gies, some sort of pro­tein and a de­li­cious dress­ing — are go­ing to con­tinue to ex­plode as one of 2017’s big­gest food trends. And why not? They’re easy, nu­tri­tious and a fun test of your cre­ativ­ity in the kitchen.

This veg­e­tar­ian bowl from Carolynn Car­reno’s “Bowls of Plenty” starts with cooked grains and sweet roasted win­ter veg­e­ta­bles and ends with a creamy Green God­dess dress­ing per­fumed with fresh sage, oregano and thyme. Pep­i­tas (roasted pump­kin seeds) add a de­light­ful crunch.

I used white quinoa, a com­plete pro­tein that re­sem­bles cous­cous, but any grain would work won­der­fully. My mother, who’s not a par­tic­u­lar fan of veg­e­tar­ian dishes, thought it was de­li­cious, and you will, too.

Use any left­over dress­ing as a dip­ping sauce for raw veg­e­ta­bles, pita chips or even chicken nug­gets.

For dress­ing

½ cup packed fresh pars­ley leaves

2 ta­ble­spoons each packed fresh sage, oregano and thyme

2 ta­ble­spoons ex­tra-vir­gin ol­ive oil

1 cup plain Greek yo­gurt

¼ cup but­ter­milk

Juice of ½ lemon

1 gar­lic clove

½ tea­spoon ko­sher salt

For veg­e­ta­bles

1 acorn squash, halved length­wise, seeds and sliced into ½-inch moons

½ pound Brus­sels sprouts, trimmed and halved

1 bunch car­rots with greens, scrubbed and halved length­wise

3 ta­ble­spoons ol­ive oil

2½ tea­spoons ko­sher salt

Freshly ground black pep­per

For bowls

Green God­dess dressing (above)

1 cup cooked farro, spelt or quinoa

1 head ra­dic­chio, sliced

15-ounce can chick­peas, drained and rinsed

2 me­dium-cooked eggs, sliced in half

Kosher salt and freshly ground black pep­per

1 cup roasted salted pep­i­tas

1 cup sprouts, op­tional

Make dress­ing: Put all in­gre­di­ents in a blender and blend un­til the dress­ing is light green. Can be kept cov­ered in re­frig­er­a­tor for up to 3 days.

Pre­pare veg­e­ta­bles: Ar­range oven rack as close as pos­si­ble to the oven floor. Pre­heat oven to 500 de­grees.

Toss veg­e­ta­bles in a big bowl with oil, salt and pep­per and lay them flat on a bak­ing sheet, mak­ing sure not to over­crowd them. Roast for 10 to 12 min­utes, ro­tat­ing the bak­ing sheet and turn­ing the veg­gies mid­way through bak­ing to they brown evenly. Remove veg­e­ta­bles from oven.

Pre­pare bowls: Smear a big spoon­ful of the dress­ing in the bot­tom of each bowl. Scoop the grains into the bowl and ar­range the ra­dic­chio, roasted veg­e­ta­bles and chick­peas on top. Nes­tle an egg half in the cen­ter of each one and sea­son with salt and pep­per. Scat­ter pep­i­tas and sprouts, if us­ing, over the bowls.

Serve with more dress­ing on the side to driz­zle at will.

Serves 4.

— “ Bowls of Plenty: Rec­i­pes for Healthy and De­li­cious Whole Grain Meals” by Carolynn Car­reno (Grand Cen­tral Life & Style; Jan. 2017; $28)





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