Blog

By: Klara Holst, New Roots, Inc.

RAINBOW BUDDHA BOWL

INGREDIENTS for buddha bowl

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup thinly sliced red cabbage
• 1 small summer squash, sliced
• 2 green onions, sliced
• 1 medium carrot, julienned
• 2 cups lettuce mix
• Cooked quinoa or brown rice (optional)

INGREDIENTS for Avocado-Lime Dressing

• 1 ripe avocado
• Juice of 1 lime
• 2 tablespoons water
• 1 tablespoon apple cider vinegar or rice vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

OPTIONAL toppings

• Roasted chickpeas
• Sliced almonds or seeds (such as pumpkin or sunflower)
• Fresh cilantro or parsley for garnish

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Arrange the cauliflower florets, broccoli florets, red cabbage, summer squash, green onions, and carrot on a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
4. In a blender or food processor, combine the flesh of the avocado, lime juice, water, vinegar, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning to your taste preferences.
5. Assemble the Buddha Bowl by placing the lettuce mix in a bowl or plate. Add the roasted vegetables and cooked quinoa or brown rice (if using) alongside.
6. Drizzle the avocado-lime dressing generously over the Buddha Bowl.
7. Add optional toppings such as roasted chickpeas, sliced almonds or seeds, and fresh herbs for extra texture and flavor.
8. Serve the Buddha Bowl immediately, and enjoy the vibrant and nourishing combination of flavors and textures.

ROASTED VEGETABLE QUINOA SALAD

INGREDIENTS

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups mixed lettuce leaves
• 1 cup cauliflower florets
• 1 cup diced summer squash
• 1 cup grated carrots
• 1/2 cup sliced green onions
• 1/2 cup shredded red cabbage
• 1 cup broccoli florets
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa thoroughly under cold water. In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
3. On a baking sheet, spread out the cauliflower florets, summer squash, carrots, and broccoli florets. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, mixed lettuce leaves, green onions, and shredded red cabbage.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Taste and adjust seasonings if needed. Garnish with fresh parsley or cilantro if desired.
8. Serve the roasted vegetable quinoa salad as a satisfying and nutritious meal.

RAINBOW VEGGIE STIR-FRY

INGREDIENTS

• 1 cup broccoli florets
• 1 cup sliced red cabbage
• 1 cup diced summer squash
• 1 cup julienned carrots
• 2 green onions, sliced
• 2 tablespoons tamari or soy sauce (check for gluten-free if necessary)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Sesame seeds, for garnish

DIRECTIONS

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add broccoli florets, red cabbage, summer squash, carrots, and green onions to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together tamari or soy sauce, rice vinegar, grated ginger, garlic powder, salt, and pepper.
4. Pour the sauce over the vegetables in the skillet and toss to coat evenly.
5. Cook for an additional 2 minutes until the sauce thickens slightly.
6. Remove from heat, sprinkle with sesame seeds, and serve the rainbow veggie stir-fry over cooked quinoa or rice.