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This Colorful Cold-Weather Veggie Bowl Is a Nourishing Lunch or Dinner

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When your body is crying out for a healthy, nourishing lunch or dinner but the weather is cold, this beautiful fall or winter veggie bowl can become your go-to. Taken from the Australian Women’s Weekly’s ‘Super Vegetarian’ cookbook, it packs in vitamin powerhouses like kale, flax, eggs, and kabocha squash.

Easy | Serves 4 | Prep time: 10 minutes |  Cook time: 40 minutes

Ingredients

Veggie Bowl

  • 3 1/3 cups of kabocha squash, unpeeled, cut into thin wedges
  • 2 Tbsp. olive oil
  • 4 eggs
  • 2 cups packaged microwavable brown rice
  • 1/2 cup green kale, stalks removed
  • 2/3 cups mild blue cheese, cut into 4 wedges
  • 1/2 cup roasted walnuts, chopped coarsely
  • 2 Tbsp. pumpkin seed kernels, toasted
  • 2 Tbsp. flaxseeds, toasted

Parsley & Shallot Dressing

  • 1 shallot, chopped finely
  • 2 Tbsp. finely chopped fresh flat-leaf parsley
  • 1 clove of garlic, crushed
  • 1 Tbsp. Dijon mustard
  • 1/4 cup (60 ml) olive oil
  • 1/3 cup (80 ml) white wine vinegar

Instructions

  1. Preheat oven to 390°F. Line a large oven tray with baking paper.
  2. Place pumpkin on tray; drizzle with oil. Season. Roast for 30 minutes or until tender and golden.
  3. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil; boil eggs for 4 minutes. 
  4. Drain. Place eggs under cold running water until cool enough to handle. Peel eggs; halve length-ways.
  5. Make parsley and shallot dressing: Combine ingredients in a small bowl. Season.
  6. Heat rice according to packet instructions.
  7. Thinly slice kale leaves; place in a large bowl with half the dressing. Using your hands, gently massage dressing into kale to soften the leaves.
  8. Place kale and rice in serving bowls; top with pumpkin, eggs, and cheese. Sprinkle with walnuts and seeds; drizzle with remaining dressing.

Tip: Recipe can be prepared ahead of time; add dressing just before serving.

This article originally appeared on our sister site, Food to Love.

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