Brain boost bowl
In Spring, our bodies naturally sense an opportunity for a fresh, clean start and eating in-season foods will help your body adjust to the changing climate and defend itself against illnesses that are typical at this time of year.
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Ingredients
3
cups butternut squash, cubed
2
cups brussel sprouts, halved
1/2
red onion, sliced
1
can chickpeas, drained and rinsed
1
tablespoon olive oil
1/4
teaspoon salt and pepper
1
medium head cauliflower
2
tablespoons rice wine vinegar
1/4
cup cilantro, chopped
Dressing
3
tablespoons sesame oil
2
tablespoons miso paste
1
garlic clove, minced
1
inch fresh ginger, grated
For Serving
Red cabbage
Cilantro
Cracked pepper
Instructions
- Preheat the oven to 425ºF. Place the vegetables and chickpeas on a baking sheet and toss in olive oil and bake for 25 - 30 minutes, flipping halfway through.
- While the vegetables are cooking, make the rice (if using pre-packaged cauliflower rice skip to the next step). Chop the cauliflower into small florets and add to a food processor or blender. Pulse a few times until cauliflower resembles rice. Careful not to pulse too much!
- Preheat the skillet to medium heat, and when hot add the cauliflower ‘rice’ to the skillet. Let cook for 8 - 9 minutes stirring every couple of minutes. Once cooked, stir in the rest of the ingredients.
- Lastly, make the dressing by whisking all the ingredients together in a medium bowl and set aside. Divide cauliflower ‘rice’ and roasted veggie mixture into a bowl. Top with red cabbage, a drizzle of dressing, cilantro and finish with some fresh cracked pepper.
- Reserve leftovers for another meal occasion. Can be kept in the fridge for up to 5 days.