Roasted Veggie Winter Bliss Bowl and 15 other blissful recipes ~ just because it’s yucky out doesn’t mean you can’t have a beautiful, healthy, vibrant meal…in a bowl, of course.
Bliss bowls, Buddha bowls, goddess bowls, macro bowls, nourish bowls, power bowls, glow bowls ~ what are they, exactly?
Well, first of all there’s no ‘exact’ about it ~ no recipe, no set formula for these bowls, they’re more a state of mind, an attitude, really. They’re (mostly but not always) plant based, usually made with a bed of grains and legumes in winter, maybe greens in warmer weather, topped with a variety of veggies, and always served enticingly arranged in bowls. Fruits, nuts, seeds ~ sure. Creamy dressing? Optional. There might be some spiralizing or ‘ricing’ involved. Hot. Cold. Sometimes both (my favorite).
The bottom line? These bowls offer you freedom from recipes, rules, and regulations when it comes to the dinner table, so let’s loosen up and get creative with what we put in our bellies!
The theme of my winterized bowl is hearty roasted veggies, I used a wintery mix and added the tomatoes for a burst of juice and a welcome bit of acidity. They’ll all go on a bed of red quinoa and French lentils.
My veggies get cut into shape and then lightly tossed in olive oil and salt. Onto the sheet pan and into the oven at 375F for about 30 minutes. They’ll soften, caramelize, char, and otherwise develop so much flavor that they don’t need any other seasoning. Roasting is a great trick to know about, especially if you have family members who are veggie haters. Roasting asparagus, or Brussels sprouts, for instance, brings out their wonderful sweetness and makes them so much more appealing. One of my favorite easy side dishes is a pan of Rainbow Roasted Vegetables, it really brightens up a meal.
For this bliss bowl I chose vegetables with a winter vibe, you can see that I cut the butternut squash in small chunks since it’s such a dense vegetable ~
- any type of winter squash (duh)
- beets
- sweet potatoes
- Brussels sprouts
- onions
- mushrooms
- carrots
- fennel
- kale
- green beans
- strawberry tomatoes (I know, not really winter-ish, but they add a great acidity to the bowl)
This roasted veggie winter bliss bowl is so gorgeous you can’t help but feel good eating it.
Why are there flowers in my winter bliss bowl? I live in California and pansies are in bloom!
Make this roasted veggie winter bliss bowl your own ~
- Don’t like quinoa? Use farro, or rice.
- Add leftover salmon, shrimp, or chicken to boost the protein.
Roasted Veggie Winter Bliss Bowl and 15 other blissful recipes
Ingredients
- 2 cups red quinoa, cooked in broth for best flavor
- 1 cup French lentils, cooked in broth for best flavor
- 1 cup small Brussels sprouts, trimmed and halved
- 2 small beets, peeled and quartered
- 1/2 yellow bell pepper, chopped
- 10 cherry tomatoes
- 1 cup butternut squash, diced
- handful green beans, trimmed
- 1/4 red onion, cut into 1" pieces, layers separated
- handful mushrooms, trimmed and halved or quartered
- olive oil
- salt and fresh cracked black pepper
tahini dressing
- 1/4 cup tahini
- water
- juice of 1/2 lemon
Instructions
- Preheat oven to 375F
- Toss the vegetables in a generous amount of olive oil and season with salt. Arrange in a single layer on a baking sheet and roast for about 20-30 minutes, until everything is nice and tender and just beginning to brown. They will be so flavorful they won’t need any other seasoning.
- Whisk the tahini and lemon with enough water to thin it to drizzling consistency. Taste and add more lemon if you’d like.
- Divide the warm quinoa and lentils between two bowls. Top with the roasted vegetables.
- Drizzle with the tahini lemon dressing and dig in!
Why did we wait so long? We just had the Vegetarian Winter Bliss Bowl! I canโt wait to have it for my lunch tomorrow. Sooooo good!
I better get working on a spring bliss bowl ๐
This winter bowl TRULY is bliss! Gorgeous! Thank you so much for the bowl love, Susan!
Gorgeous bowls, Sue! These are exactly what I’m craving this month! ๐
I know, right? It always hits me right about the middle of January, a fresh veggie obsession!
I love the name you gave this gorgeous creation. Isn’t it time you did a book? Your writing is really good, your recipes interesting and original and of course the pictures are striking. And maybe not even a purely recipe book, can be a lifestyle book that incorporates food, preparation and recipes, tools and utensils and even creating contentment and comfort in your environment, Etc.
Just a thought.
I like the way you think Judy! I’ve been on the brink of signing a book deal a couple of times but the needs of the publishers didn’t match mine. It’s definitely something I’m considering, but part of me wonders if it’s worth directing all that time and resources into print media ~ print doesn’t seem to be the way people are getting their inspiration these days…
My favorite kind of meal, Sue! So vibrant and full of goodness!