This post was originally published here on January 26, 2015. I’ve since updated the photographs and text. Because let’s be honest, the photographs weren’t that great before!
This is the kind of salad I want to eat every damn day. Forever and ever. Until I’m old and cranky (crankier?) and my teeth are falling out. And then at that point, I’ll just toss the entire thing into my blender and turn it into a smoothie bowl.
But seriously, I’ve been eating this Roasted Vegetable Power Bowl (or some very similar version of it) everyday for lunch for the past couple of weeks. It’s one of those salads that doesn’t really feel like a salad. It’s substantial and hearty. And it won’t leave you feeling deprived. In fact, the only reason you’ll be left wanting more is because it’s so gosh darn delicious. Second helpings are highly encouraged.
I’ve written the recipe out below so it makes two servings. But what I actually do in real life is roast up a whole mess of vegetables at the beginning of the week, cook up a big pot of quinoa and make a big jar of the tahini dressing. Then I can assemble one of these bowls at a moments notice anytime throughout the week. Because when hunger strikes, you want to be ready and willing to strike back.
Sometimes I switch out the sweet potatoes for butternut squash. Or substitute cauliflower for the broccoli. You can also use brown rice as a base instead of the quinoa. Oh and a few slices of avocado never hurt anyone. Basically, it’s a choose your own adventure kind of situation. You can build these bowl in any which way to suit your tastes preferences (and to accommodate whatever you might have lingering in your crisper drawer!).
I try to keep the vegetables somewhat separated on the baking sheet so the color of the beets doesn’t bleed into everything. But it’s not really necessary. Unless of course you want to snap a dope photo and Instagram that shit. Then by all means, be a little fussy with those vegetables.
This post was originally published here on January 14, 2015. I’ve since updated the photos and text to showcase just how delicious these scones really are! Enjoy!
I’ve discovered a socially acceptable way to enjoy cake for breakfast. It’s called “Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle”.
Are you with me? I’m guessing you are. Because we’re all friends here. And friends encourage friends to eat cake disguised as sophisticated scones before noontime. Right?
I’m still on a big Winter citrus kick right now. And I’m particularly crushing on blood oranges. I mean, their color alone is enough to make any girl swoon. If they weren’t so delicious, I could probably just stare at them all day long.
So I decided to try and incorporate them into this cream scone recipe that I’ve been using for a while now. I was a little worried that I would just end up with a gummy, shaggy mess because of all the juices from the blood oranges. But (thankfully!) that didn’t happen. Instead, I found myself in possession of the most moist (had to say it!), cake-like scones I’ve ever eaten. There isn’t anything dry and crumbly about these babies!
Can we talk about segmenting oranges for a second? I hate it. Probably because I’m not very good at it. And I don’t like doing things that I’m not very good at. Sorry. I’m a brat.
If you’re a master at segmenting oranges, then I applaud you (also teach me your ways!). But you really don’t have to be for this recipe. Because you actually want to break down the segments even further so they are about 1/2-inch in size or smaller before attempting to fold them into the dough. This helps the orange pieces spread out more evenly throughout the dough, while preventing too many juices from accumulating in one place.
Blood oranges can typically be found until March (although sometimes longer if you’re lucky!). So don’t delay too long on picking some up from your grocery store. Because I know you’re not going to want to wait until next year to try baking up these scones!