Packing in the Fall Flavor! Try this Roasted Veggie Harvest Bowl
We eat a lot of bowls in our house, you know the kind I mean – Buddha bowls, grain bowls, hippie bowls. Whatever you choose to call them, bowls are here to stay and I’m pretty happy about it.
Seriously, what is it about eating a bunch of veggies, grains, and a lipsmacking-good sauce out of a bowl that is so endlessly satisfying?
Not to get all 'hippie' on you, but it’s kinda like the bowl is hugging your food, radiating love and good vibes up to your mouth with every wholesome bite... Did I go too far? Sometimes I go too far, so let’s get back to the bowls.
I’m always on the hunt for new flavor combos which is pretty easy to do since the possibilities for building the perfect bowl are endless. With the fall season officially upon us, I knew a bowl bringing together the flavors of the season’s harvest was in order!
Roasted cauliflower, brussels sprouts, and carrots are the veggie-stars of this bowl with herbed black lentils providing a hearty hit of protein with chewy sorghum as the grain base.
If you’ve never had black lentils before, then you’re in for a treat. Also referred to as beluga lentils for their similarity in appearance to beluga caviar, these striking little legumes retain a firmer texture when cooked than their brown and green cousins. Their gorgeous color also packs an antioxidant punch similar to that found in dark-hued fruits like blackberries and cherries.
Sorghum (milo) has been growing in popularity as a gluten-free grain alternative. Sorghum can be ground into a flour and utilized in gluten-free baking or even popped like corn kernels for a fresh take on popcorn. I love it simply simmered on the stovetop with water and mixed into bowls for those times when I suffer from rice and quinoa fatigue! Once cooked, the tiny grains are of a mild, sweet flavor.
Lastly, the final flourish on these bowls comes from a creamy horseradish sauce. Remember the cashew crema from this summer’s Jackfruit Street Tacos post? That sauce is transformed here with the addition of freshly grated horseradish to give these bowls a spicy kick. This humble looking root is packed with a crazy amount of nutrients and minerals and is deserving of its starring role.
So get in the kitchen and whip these bowls up ASAP — hugs and all the cozy bowl feels guaranteed.
ROASTED VEGGIE HARVEST BOWL RECIPE
Serves 2 as a main dish.
Prep Time: 1 hour | Cook Time: 40 minutes.
1/2 head of cauliflower, chopped into florets
3/4 pound brussels sprouts, quartered
3 carrots, chopped (or sub with one small sweet potato)
2 tablespoons extra virgin olive oil
Salt and pepper
For the sorghum:
1/2 cup sorghum
1 1/2 cups water
Pinch of sea salt
For the herbed black lentils:
1/3 cup black lentils
2/3 cup low sodium vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/2 teaspoon sea salt
1/2 teaspoon black pepper
For the horseradish cream:
1 recipe Cashew Crema
1 inch-piece horseradish root*
FOR THE SORGHUM
* The sorghum takes one hour to prep, but everything else can be prepared while it’s simmering away!
Combine sorghum with water and sea salt in a large pot.
Bring to a boil then lower to a simmer and cook, covered, for one hour. Check to make sure the sorghum is chewy and not hard.
Drain the sorghum in a colander if any of the water was not absorbed.
HERBED BLACK LENTILS
Combine lentils, vegetable broth, bay leaf, herbs, and salt and pepper in a large pot. Bring to a boil then lower to a simmer and cook, covered, until lentils are tender and all of the broth has been absorbed, 35 to 40 minutes.
Sorghum and lentils can be prepared up to two days ahead and stored in the refrigerator.
Peel horseradish root and use a microplane to grate into a fine powder. Whisk grated horseradish with prepared cashew crema, adding water to thin if it becomes too thick.
Leftover cream can be stored in the refrigerator for up to a week.
FOR THE VEGGIES
Preheat oven to 425°. Place cauliflower, brussels sprouts, and carrots in a microwave-safe bowl. Cover with a paper towel and pre-steam in the microwave for 1 to 2 minutes.
Spread vegetables out on a cookie sheet lined with parchment paper and toss with extra virgin olive oil. Season generously with sea salt and black pepper.
Roast for 30 to 35 minutes, tossing once during cooking time. Vegetables are done when they are golden brown and fork tender.
Divide sorghum, lentils and vegetables between two bowls. Drizzle with horseradish cream. ENJOY!!
* AUTHOR'S TIP: Prepared horseradish can be substituted for the fresh variety. Look for a brand with only horseradish, salt, and vinegar as ingredients. Start by adding one tablespoon, then taste for heat.
For the ultimate nutritious meal celebrating ALL of the season's flavors, serve your Roasted Veggie Harvest Bowl with Pomegranate Orange - Project Juice's newest seasonal blend - serving up a whopping 230% vitamin-C + delicious flavor in each bottle.
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Kristie Williams-Yowell is a lover of all things food, most importantly eating it, but also cooking, writing about, and photographing plant-based meals dreamt up in her SoCal kitchen. Find out what she’s cooking up this week over at The Mostly Vegan or on Instagram @themostlyvegan.