Recipe: Rainbow Vegetabowl
What better way to eat vegetables than in a rainbow VegetaBOWL? You may have heard of “Buddha bowls”, which are based on grains, such as quinoa and rice. Although these are a great way to add whole-grain servings to your day, our twist, the “Vegetabowl,” uses riced vegetables as the base.
We encourage you to eat your vegetables in any way you can, always. With Vegetabowls, getting colorful veggies into your day has never been so easy! Check out the recipe below for a simple way to amp up your vegetable intake, with bright, fresh, and delicious flavors. Since this bowl includes starches too (thank you, corn and chickpeas!), make it a plate method meal by pairing with your favorite protein.
Rainbow Vegetabowl
Servings: 2
Ingredients
- 1/2 lb Brussels sprouts, quartered (approximately 1 C)
- 1 C cherry tomatoes, whole (consider buying a variety of colors)
- 1/2 C corn, fresh or canned, drained
- 1/2 C canned chickpeas, drained
- 1/2 red or white onion, thinly sliced
- 1 Tbsp olive oil
- Salt & pepper to taste
- 1 bag riced cauliflower, frozen
- 1/4 C basil, chopped
- Handful of fresh mini-mozzarella balls (approximately 15 balls)
- Drizzle of Balsamic dressing
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil.
- On the sheet, toss all vegetables, except riced cauliflower and basil, with olive oil and salt/pepper. Roast 25 minutes, tossing halfway.
- While the vegetables roast, cook the cauliflower rice according to the package directions.
- Evenly portion the cauliflower into two bowls. Top with roasted vegetables, basil, and mozzarella balls. Drizzle with Balsamic dressing. Serve immediately.
Swaps
- For the mozzarella: feta or nutritional yeast
For the riced cauliflower: riced broccoli or other riced vegetable option
