Over the Rain Bowl

Over the Rain Bowl

David Venable

Prep Time: 20 minutes

Serves: 2 bowls

Ingredients

  • 1 cup broccoli florets, trimmed and halved
  • 1/2 yellow bell pepper, medium diced
  • 1 large sweet potato, washed and medium diced
  • 1/2 cup thinly sliced purple cabbage
  • 1/4 red onion, peeled and medium diced
  • 1 cup kale, trimmed and roughly chopped
  • 2 small cooked beets peeled, washed, and quartered
  • Olive oil
  • Salt and freshly cracked black pepper
  • 1/4 cup tahini
  • Juice of 1/2 lemon
  • 2 cups cooked quinoa, warmed
  • 3 small cooked beets, quartered
  • 1/4 cup crumbled goat cheese
  • 1/4 cup toasted pumpkin seeds

Preparation

Preheat oven to 375°F.

In a large bowl, toss the broccoli, bell pepper, sweet potato, cabbage, and red onion with a generous amount of olive oil. Season with salt and pepper to taste.

Arrange in a single layer on a baking sheet. Roast for about 20 to 30 minutes until everything is fork-tender and just beginning to brown. Meanwhile, add the tahini and lemon juice to a small bowl. Whisk with enough water to thin it to a drizzle consistency. Set aside.

When ready to assemble, divide the warm quinoa into two bowls.

Top with kale and the roasted vegetables. Garnish with the pumpkin seeds and goat cheese.

Drizzle with the tahini lemon dressing and serve.

Cook's Notes

If you don’t like quinoa, you can substitute lentils, brown rice, or even pasta.

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