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.
Happy New Year! I hope 2017 is off to a wonderful start for everyone.
I must say, this first week of January has been pretty good to me. I’m feeling more rested and relaxed than usual. And I may have even detected a small “spring in my step” the other day when I was out walking my dog. I guess I was anxious (and long overdue) for a bit of a reset.
In general, I always love this time of year. Christmas is safely behind us (remember that I’m a big Scrooge!). And everything seems sparkly and fresh. And while I’m not one for making New Year’s resolutions (I find they cause me unnecessary stress and anxiety), I was prompted by a friend to set three words of intention for 2017, and I decided to give that a go. It’s a seemingly simple task, but it did force me to pause and think about what I would like to achieve going forward into the New Year.
So my three words for 2017 are: create, peace, present.
What are your intentions for 2017? If you have three words you’d like to set, I’d love to hear them in the comments below!
So…let’s talk about this Winter Vegetable Minestrone Soup. YOU GUYS it’s so freaking good. I made a giant pot last week and I didn’t share it with anyone. I greedily ate it all by myself. And I reveled in the fact that I didn’t have to cook for several nights. I was in heaven.
This soup is full to the brim with delicious seasonal vegetables, nourishing ingredients and all the feel good vibes you can handle. It’s a great way to kick off the New Year. And trust me, you won’t feel deprived one bit. I’m totally digging it. And I know you will be too.
To make this minestrone soup recipe all cozy for winter, I used butternut squash and fennel in place of the usual carrots and celery. Then I added in a couple big handfuls of dark, leafy kale and lots of fresh herbs to keep things bright. I stuck with the more traditional ditalini and white beans, but you could certainly use any small-ish pasta and/or beans that you like. It’s all good in my book.
This recipe calls for a large jar of tomato Passata, which is an uncooked tomato purée that has been strained of the seeds and skins. Look for tomato Passata in your grocery store, located next to the other jarred/canned tomato products. Canned tomato purée is cooked and usually not strained, so it’s not an exact substitute. But you could probably use it in a pinch, if necessary. The other option would be to purchase canned whole tomatoes, then run them through your food processor or blender and strain them to achieve a smooth consistency.
This soup recipe itself is dairy free. I do like to shred some Parmesan cheese on top to finish the dish for serving. However, if you’re going dairy free, just leave that part out. Easy peasy!
I’m sharing this Winter Vegetable Minestrone Soup recipe today as part of our monthly 30 Minute Thursday series. That’s right! You can make this gorgeous, satisfying soup in only 30 minutes! Just be sure to use a big pot for increased surface area and faster cooking. And keep the vegetables small and uniform so they cook up quickly and evenly. And before you go, check out the links below to see the other #30MinuteThursday recipes created by some of my blogging buddies!
Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food
Chicken Bacon Ranch Panini from Pumpkin N’ Spice
30-Minute Chicken with Greek Avgolemono Sauce from Flavor The Moments
One Pot BBQ Chicken Chili Mac from The Recipe Rebel
30-Minute Sausage and Shrimp Gumbo from My Kitchen Craze
Spiralized Veggie Thai Noodle Bowls from Sweet Peas and Saffron