Hey there, fellow food adventurers! 👋
It's officially that time of year when we crave cozy, comforting meals that also pack a nutritional punch. Forget the winter blues because I've got just the thing: Rainbow Roasted Veggie Bowls! Imagine a bowl bursting with colors and flavors, all while being ridiculously easy to make and good for you. Sounds like a dream, right? Well, let's make it a reality!
These aren't your average sad desk lunches, oh no! We're talking sweet and spicy harissa-roasted carrots, tossed with chewy spelt (or quinoa for our gluten-free friends), salty olives, and a burst of fresh pomegranate seeds for a delightful sweet and sour punch. We finish it off with fresh green leaves and a sprinkle of smoky almonds, it’s a taste bud party in a bowl!
Why this recipe is awesome for you
- Nutrient-Packed: Loaded with vitamins, minerals, and fiber – these bowls are a powerhouse of goodness!
- Customizable: Swap out ingredients to match what you have on hand. No spelt? Use brown rice or quinoa! Not a fan of olives? Try sun-dried tomatoes!
- Easy Peasy: Minimal prep time and simple cooking, even a beginner can nail this.
- Vegan Delight: It's completely plant-based and 100% delicious!
- Perfect for Meal Prep: Make a big batch and enjoy healthy lunches all week long.
Let's Get Cooking
What you will need:
For the Star of the Show - Harissa Carrots:
- 400g / 14 oz carrots
- 2 ½ tbsp olive oil
- 1 tbsp maple syrup
- 1-2 tsp harissa paste (adjust to your spice preference)
- 2 tbsp lemon juice
- Salt, to taste
Smoky Almonds for Crunch
- 2 tsp olive oil
- A small handful of almonds
- Pinch of sea salt
- Pinch of smoky paprika
The Bowl's Base and Other Goodies
- 1 cup cooked pearled spelt or farro (or quinoa/brown rice)
- 50g baby spinach or rocket leaves (or a mix!)
- 10 black olives, sliced
- 5 radishes, sliced (optional)
- Handful of mint leaves, chopped
- 2 tbsp pomegranate seeds
- 1 spring onion, green part sliced
Instructions for Deliciousness
- Roast those carrots: Preheat your oven to 200°C / 390°F. Toss the sliced carrots with olive oil, maple syrup, harissa, and salt. Roast for about 25 minutes.
- Toast those almonds: Heat oil in a pan, add almonds and salt. Toast them until fragrant, then toss with paprika.
- Make the Dressing: In a bowl, mix olive oil, lemon juice, and a little harissa. Season with salt.
- Assemble your masterpiece: Combine grains, greens, olives, radishes, and mint in bowls. Add the roasted carrots, then drizzle the dressing. Top with pomegranate seeds, spring onions, and chopped almonds.
Tips and Tricks
- Adjust the amount of harissa to your liking. If you want more heat, add an extra teaspoon.
- Don’t have maple syrup? Agave nectar will work just as well.
- Get creative with your greens! Kale or chard can be used instead of spinach or rocket.
- Add other veggies you love, such as roasted sweet potatoes, red onion, or bell peppers.
Ready to dig in? I promise you, your taste buds (and your body) will thank you for this. Don’t forget to tag me in your creations, I love seeing what you come up with! #HealthyEating #VeganFood #RoastedVeggieBowls
Enjoy, and I’ll catch you in the next post!