Equipment
- 1 rice cooker
Ingredients
- 4 cups uncooked vegetables (carrot, pumpkin, sweet potato, potato etc)
- 2 tablespoons olive oil
- 2 sprigs rosemary
- salt and pepper
Brown Rice Mix
- 110 grams brown rice
- 30 grams red quinoa
Yoghurt Dressing
- ⅓ cup Greek yoghurt
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic infused olive oil
Bowl Toppings
- 60 grams spinach leaves
- 60 grams cherry tomatoes, halved
- ½ cup sauerkraut
- ¼ Lebanese cucumber, peeled in ribbons
- ¼ cup slivered almonds
Instructions
- Preheat oven to 180 °C. Line an oven tray with baking paper.
- Combine the brown rice and quinoa in the rice cooker, then add water according to the rice cooker’s instructions and cook until both grains are tender.
- Dice the vegetables into 2cm and then toss in a bowl with the olive oil. Spread out the vegetables on the baking tray, add the rosemary on top and then season with salt and pepper. Bake for 45-50 minutes, until golden.
- Combine all the yoghurt dressing ingredients together in a small bowl. Set aside.
- Toast the almonds in a small fry pan over low heat, until golden. Use a mortar and pestle to crush into small pieces
- To Serve. Divide the rice between 2 bowls. Arrange the roast vegetables among the bowls. Top with spinach, tomatoes, sauerkraut and cucumber. Drizzle with the yoghurt sauce and scatter the crushed almonds over the top.
Winter is the perfect time to indulge in hearty, nourishing meals that warm you from the inside out. This Winter Vegetable Bowl is a delightful blend of roasted root vegetables, wholesome brown rice and quinoa, fresh greens, and a tangy yoghurt dressing. Packed with nutrients and vibrant flavors, it’s sure to become a seasonal favorite. Here’s how to make it:
Preparing the Brown Rice and Quinoa
To start, combine 110 grams of brown rice and 30 grams of red quinoa in a rice cooker. Add water according to the rice cooker’s instructions, ensuring the grains are well-covered. Cook until both the brown rice and quinoa are tender
The quantity of rice and quinoa given is enough for 1 cup using a rice cooker cup measurement. The recipe uses a blend of approximately 80% rice 20% quinoa.
Roasting the Winter Vegetables
To prepare the vegetables, start by dicing 4 cups of mixed vegetables, such as carrot, pumpkin, sweet potato, and potato, into 2cm pieces. Toss the diced vegetables in a bowl with 2 tablespoons of olive oil, ensuring they are evenly coated.
Next, spread the vegetables out on a lined baking tray, place 2 sprigs of rosemary on top, and season with salt and pepper. Roast in a preheated oven at 180°C for 45-50 minutes, until the vegetables are golden and tender.
Preparing the Dressing and Toasted Almonds
Combine ⅓ cup Greek yoghurt with 1 tablespoon each of mayonnaise and Dijon mustard, plus 1 teaspoon each of apple cider vinegar and garlic-infused olive oil in a small bowl.
Mix all the ingredients thoroughly until smooth and well-blended, then set the dressing aside until you are ready to assemble the bowls. This creamy and tangy dressing adds a refreshing contrast to the warm roasted vegetables and hearty grains.
For the almonds, toast ¼ cup of slivered almonds in a small fry pan over low heat until they are golden and fragrant. Once toasted, use a mortar and pestle to crush the almonds into small pieces.
Assembling the Winter Vegetable Bowls
To assemble the bowls, start by dividing the cooked brown rice and quinoa mixture between two bowls. Arrange the roasted vegetables evenly over the rice. Top with fresh spinach leaves, halved cherry tomatoes, sauerkraut, and peeled cucumber ribbons for added freshness and texture.
Drizzle the prepared yoghurt dressing generously over the top, ensuring every bite is infused with its tangy flavor. Finally, sprinkle the crushed toasted almonds over the bowls for a delightful crunch, bringing all the elements together into a vibrant and satisfying winter vegetable bowl.
For an extra boost of protein and creaminess, consider adding a fried or boiled egg to your winter vegetable bowl. The rich, yolky center pairs wonderfully with the other ingredients. Sliced avocado is another great addition, offering a creamy texture and healthy fats that complement the tangy yoghurt dressing and roasted vegetables.
Feel free to get creative and customize your bowl with your favorite toppings to make it even more delicious and satisfying.
