The Most Nourishing Bowl Ever!

Alright. So here we sit in quarantine while COVID takes over the world… I guess like what everyone is saying, me included, we’ve been given the gift of time. Some people see it as a positive, and some are not such huge fans. I feel like I’m somewhere in the middle. I don’t loooove it, but I guess I don’t hate it either…

But what it has done, is given me more time to prepare meals for us since we are all eating at home for all 3 meals. Some meals are obviously fast and easy (hello mac and cheese!), but I wanna make sure that we are also nourishing our bodies during this crazy period of time. Our immunity needs to be high, and we need to be eating ALL the good things! 

I made this bowl of goodness about a  week ago, and had so many of you ask for a recipe, and truth be told, I didn’t have one written down…just sorta made it up as I went along! So I finally got my good ol’ camera out, wrote it all down, and figured I’d get it up on the blog for you guys! And this way, when I wanna make it again, cuz I basically want to eat this daily, I’ll know how to do it instead of eyeballing it every time. 

It’s going to seem like it’s a lot of work, and it can be. But once you make the chimichurri and you put it into an airtight container, it can last you 5 days! Plus if you have all the veggies chopped up when you’re prepping for meals, it’s just popping them into the oven. So don’t let the long list discourage you! It’s all fresh ingredients and all so good for you! There’s a reason why I called it a nourish bowl!

Ingredients

Bowl (Putting measurements for just one bowl for one person)

• Cauliflower – cut up into florets (1.5 cups)
• Broccoli – cut up into florets (1 cup)
• Sweet Potato – peeled and cubed (1 small sweet potato)
• Mushrooms – quartered (1 cup)
• Avocado oil (1 tbsp)
• 1 tbsp of curry powder
• 2 tbsp of slivered almonds
• 1 tbsp of pepitas
• 1 tbsp of dried cranberries
• Salt (2 tsp)
• Pepper (1 tsp)

Chimichurri

• 1 cup of well-packed cilantro, chopped very finely
• 1 cup of well-packed parsley, chopped very finely
• 1 tsp of dried oregano
• 1/4 small red onion, diced very finely
• 2 garlic cloves, minced finely
• 3 tbsp of red wine vinegar
• 2 tbsp of fresh lemon juice
• pinch of salt
• 3/4 cup of EVOO

“Pickled Onions” (optional)

• 1/4 of red onion, sliced thick
• 1/4 cup of red wine vinegar
• Pinch of sugar
• 1 tbsp of lime juice

Directions

1. Preheat oven to 400.
2. Put parchment paper on a baking sheet, and spread the cauliflower, the broccoli, sweet potatoes, and the mushrooms on top. Toss with the avocado oil. Sprinkle on the salt, pepper, and curry powder. Stick it into the oven and let it roast for about 20 minutes! I like my veggies a little extra roasted, so I always do 25-30 minutes. 
3. While that roasts, I would get to work on the chimichurri. Get all your ingredients in a bowl, give it a good stir, and let it just hang out.
4. If you’re going to make the pickled onions, which I highly recommend because it elevates this dish to whole other level. Get the onions into a small bowl, and pour in the vinegar. Add in the sugar and lime juice and just let it chill. The longer the better!
5. Once the veggies are roasted, get them into a bowl. Add in your cranberries, slivered almonds, and the pepitas. Add in however much of the chimichurri and the pickled onions you want, and you have one bowl of pure goodness! 

The Most Nourishing Bowl Ever!

2020-03-26 13:41:14

Write a review

Save Recipe

Print

Ingredients

1. Bowl (Putting measurements for just one bowl for one person)
2. * Cauliflower - cut up into florets (1.5 cups)
3. * Broccoli - cut up into florets (1 cup)
4. * Sweet Potato - peeled and cubed (1 small sweet potato)
5. * Mushrooms - quartered (1 cup)
6. * Avocado oil (1 tbsp)
7. * 1 tbsp of curry powder
8. * 2 tbsp of slivered almonds
9. * 1 tbsp of pepitas
10. * 1 tbsp of dried cranberries
11. * Salt (2 tsp)
12. * Pepper (1 tsp)
13. Chimichurri
14. * 1 cup of well-packed cilantro, chopped very finely
15. * 1 cup of well-packed parsley, chopped very finely
16. * 1 tsp of dried oregano
17. * 1/4 small red onion, diced very finely
18. * 2 garlic cloves, minced finely
19. * 3 tbsp of red wine vinegar
20. * 2 tbsp of fresh lemon juice
21. * pinch of salt
22. * 3/4 cup of EVOO
23. "Pickled Onions" (optional)
24. * 1/4 of red onion, sliced thick
25. * 1/4 cup of red wine vinegar
26. * Pinch of sugar
27. * 1 tbsp of lime juice

Instructions

1. Preheat oven to 400.
2. Put parchment paper on a baking sheet, and spread the cauliflower, the broccoli, sweet potatoes, and the mushrooms on top. Toss with the avocado oil. Sprinkle on the salt, pepper, and curry powder. Stick it into the oven and let it roast for about 20 minutes! I like my veggies a little extra roasted, so I always do 25-30 minutes.
3. While that roasts, I would get to work on the chimichurri. Get all your ingredients in a bowl, give it a good stir, and let it just hang out.
4. If you're going to make the pickled onions, which I highly recommend because it elevates this dish to whole other level. Get the onions into a small bowl, and pour in the vinegar. Add in the sugar and lime juice and just let it chill. The longer the better!
5. Once the veggies are roasted, get them into a bowl. Add in your cranberries, slivered almonds, and the pepitas. Add in however much of the chimichurri and the pickled onions you want, and you have one bowl of pure goodness!

By Alfa Sengupta

Alfa Sengupta http://www.alfasengupta.com/