A meal in a bowl for the colder months ahead, when the sun sets early, well not as early as when we lived in Iceland (sunset by 4:00 pm). This dish has a lot of root vegetables.
butternut) or sweet potatoes
2 medium parsnips
Serves 4-6
Preheat the oven to 425F (220C)
A. Bowl:
1 cup (200 g) quinoa (is gluten-free) or other (GF) grain of choice
1 cup (200 g) quinoa (is gluten-free) or other (GF) grain of choice
1/2 small organic seeded winter squash (example:
kabocha, kuri, 
kabocha, kuri, 
butternut) or sweet potatoes
2 medium parsnips
2 medium organic carrots
3 Tbs. (30 ml) olive oil
5 fresh thyme springs (optional)
black pepper
1 pound (455 g) small organic mushrooms
2-3 sliced organic garlic cloves
1 tsp. (5 g) paprika
1/2 small head of organic cabbage, shredded
1 cup (200 g) cooked lentils or organic beans of choice
tahini sauce (see bottom B.)
handful of fresh parsley leaves, finely chopped
1/4 cup (50 g) chopped organic walnuts or pecans
quick-pickled onions (see bottom C.)
I. quinoa/grain
1. In a saucepan, combine the quinoa with 1 2/3 cups (400 ml) water and a large pinch of sea salt.
2. Bring to a boil, reduce to low, cover and cook for 15-20 minutes until all the liquid is absorbed.
3. Remove the pan and let it rest for 5 minutes.
4. Fluff the quinoa with a fork.
5. IF using another grain, adjust the cooking method.
II. vegetables
1. While the grain is cooking...
2. Preheat the oven.
3. Line two baking sheets with parchment paper.
4. Kabocha or kuri squash do not need to be peeled.
5. Slice them into wedges.
6. Place the vegetables on one the baking sheet.
7. Add a 1 Tbs. (15 ml) oil and toss.
8. Sprinkle with the thyme and black pepper.
9. Toss the mushrooms with 1 Tbs. (15 ml) oil and pepper.
10. Place on the other baking sheet.
11. Roast for squash tray for 30 minutes until they are soft and caramelized, rotating the tray halfway through.
12. Roast the mushrooms for 30-35 minutes until golden brown, tossing a few times.
III. while vegetables are roasting
1. Combine the olive oil with garlic and paprika in a small bowl.
2. When the mushrooms are done, drizzle with the garlic-paprika oil, toss well.
3. Place back in the oven for 2-3 minutes.
IV. serving
1. Divide the cabbage into individual bowls.
2. Top with quinoa, lentils, roasted vegetables, and mushrooms.
3. Sprinkle with one of the tahini sauces, parsley, nuts, and pickled onions.
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to a week.
1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1/4 small organic red beet, cooked and roughly chopped
1 small chopped organic garlic clove
pinch of salt
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.
I. quinoa/grain
1. In a saucepan, combine the quinoa with 1 2/3 cups (400 ml) water and a large pinch of sea salt.
2. Bring to a boil, reduce to low, cover and cook for 15-20 minutes until all the liquid is absorbed.
3. Remove the pan and let it rest for 5 minutes.
4. Fluff the quinoa with a fork.
5. IF using another grain, adjust the cooking method.
II. vegetables
1. While the grain is cooking...
2. Preheat the oven.
3. Line two baking sheets with parchment paper.
4. Kabocha or kuri squash do not need to be peeled.
5. Slice them into wedges.
6. Place the vegetables on one the baking sheet.
7. Add a 1 Tbs. (15 ml) oil and toss.
8. Sprinkle with the thyme and black pepper.
9. Toss the mushrooms with 1 Tbs. (15 ml) oil and pepper.
10. Place on the other baking sheet.
11. Roast for squash tray for 30 minutes until they are soft and caramelized, rotating the tray halfway through.
12. Roast the mushrooms for 30-35 minutes until golden brown, tossing a few times.
III. while vegetables are roasting
1. Combine the olive oil with garlic and paprika in a small bowl.
2. When the mushrooms are done, drizzle with the garlic-paprika oil, toss well.
3. Place back in the oven for 2-3 minutes.
IV. serving
1. Divide the cabbage into individual bowls.
2. Top with quinoa, lentils, roasted vegetables, and mushrooms.
3. Sprinkle with one of the tahini sauces, parsley, nuts, and pickled onions.
B. 4-Tahini Sauces
of your choice. Use the sauce in other dishes or on a salad.
I. Cilantro
makes 3/4 to 1 cup (150-200 g)
1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1 chopped organic garlic clove
1 cup (200 g) cilantro leaves, roughly chopped
pinch of sea salt
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.
II. Turmeric
makes 3/4 cup (150 g)
1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1 tsp. (5 ml) organic maple syrup or honey
1/2 tsp (2,25 g). ground turmeric
pinch of salt and red pepper flakes
2. Store in an airtight container in the refrigerator for up to a week.
III. Beet
makes 1 cup (200 g)
juice of one organic lemon
1/4 small organic red beet, cooked and roughly chopped
1 small chopped organic garlic clove
pinch of salt
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.
IV. Miso
makes 2/3 cup (135 g)
1 Tbs. (15 ml) each: miso paste and sesame tahini
4 Tbs. (60 ml) organic lemon juice
3 Tbs. (45 ml) olive oil
1 tsp. (5 ml) chili sauce (Sriracha)
1 tsp. (5 ml) organic maple syrup
1. Mix together the tahini and miso paste in a small bowl.
2. Add the other ingredients and stir into a smooth sauce.
3. Store in an airtight container in the refrigerator for up to 1 week.
C. Quick-Pickled Onions
makes about 16-ounce (455 g)
1/2 cup (100 g) brown rice vinegar or organic apple side vinegar
1 cup (240 g) warm water
1 1/2 tsp. (6,50 g) sea salt
1 tsp. (4,5 g) coconut sugar or sugar of choice
1 medium organic red onion, thinly sliced
1 bay leave
1-2 springs fresh rosemary
1. Combine the vinegar, water, salt, and sugar in a large glass jar with a lid.
2. Stir to dissolve the salt and sugar.
3. Add the onions slices, bay leaf, and rosemary.
4. Seal the jar and shake gently to mix.
5. Let the onions marinate at room temperature for at least an hour.
6. Store in an airtight container in the refrigerator for up to 2 weeks.
7. Use in salads or gain bowl.
-modified Simply Vibrant
-modified Simply Vibrant
