If you’ve run out of ideas for interesting winter dishes, I invite you to try my suggestion. Everyone can compose their own bowl with favorite seasonal vegetables and grains. The important thing is that it’s tasty, healthy, and seasonal. Tahini sauce can be replaced with any favorite sauce or good quality olive oil. This kind of meal can be prepared in the evening and taken to work in the morning for a second breakfast or lunch (I recommend skipping the onion and garlic).
Seasonal Bowl – Winter
inspiration: http://www.mynewroots.org
Serves 2 bowls
1 cup cooked brown rice or favorite grain
1/2 cup cooked beans (I used black beans)
handful of fresh spinach or lamb’s lettuce
1 cup favorite sprouts (I used mung bean)
1 small onion (I used red)
1 medium sweet potato, can be replaced with pumpkin or carrot
1 parsnip, can be replaced with parsley root
6 Brussels sprouts
3 tablespoons toasted sunflower seeds
small sprig of rosemary (optional)
olive oil
salt
Sauce
1 tablespoon tahini paste (I used dark)
2 tablespoons olive oil
juice of half a lemon
1/2 teaspoon honey
2 – 3 tablespoons boiled, cold water
1 clove garlic, peeled and crushed
salt
pepper
Preheat the oven to 200°C. Peel the sweet potato and parsnip and cut into small cubes (e.g. 2cm x 2cm). Cut the Brussels sprouts into quarters. Arrange the vegetables on a shallow baking sheet lined with parchment paper. Don’t mix the vegetables together, arrange them next to each other, then it will be easier to remove from the tray those that cook faster.
Drizzle the vegetables with olive oil, salt, and sprinkle with rosemary leaves. Place in the oven and bake until tender. This should take 20-30 minutes. The Brussels sprouts will bake the fastest. Towards the end of baking the vegetables, we can turn on convection, then the vegetables will get a nice color. Peel the onion and cut into very thin slices.
Put all the sauce ingredients into a small jar, screw the lid on and shake it vigorously until all the sauce ingredients combine. Check the taste of the sauce and if needed, season with salt and pepper.
In two medium bowls, arrange all the salad ingredients next to each other (we can warm up the rice), sprinkle with sunflower seeds and drizzle with sauce. The dish can be stored in the refrigerator until the next day, but then pour the sauce over it just before eating.
Enjoy!