Rainbow Veggie Bowl

I always take a rest day on Mondays, and sometimes that means I get a little stir-crazy with the extra time. What does that look like? This Monday, I turned my dinner into a stop-motion movie…

A rainbow bowl is one of my favourite easy dinners to make – I roast a bunch of veggies (usually whatever is in the fridge), add some protein, and top with something crunchy! Since it’s vegan/gluten free/paleo friendly, it also pretty much suits anyone.

For this particular bowl, I started with a base of cabbage and shaved raw sprouts. Then, I added broccoli, carrots, peppers, brussels sprouts, sweet potato, and beets. I’d pre-roasted all the veggies with a bit of sea salt, fresh black pepper and olive oil at 420 deg for about 25 minutes.

On top, I added my latest sesame tofu obsession (you could add any protein!), a dollop of red pepper hummus, and some cashews for crunch. I drizzled with my usual tahini-lemon-olive oil dressing.

If you’re looking for something even heartier, it would be good on a base of rice or soba noodles, too!


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