A meal that’s as good for you as it is delicious!
Back in the days when I travelled frequently, I spent an inordinate amount of time seeking out healthy food options. It often may seem easy to give into the temptations of quick, delicious but not-so-good for you meals, but I figure that since I work so hard to eat wholesome meals at home, I should do the same when away. This particular vegan dish was inspired by a delicious bowl I had at a tiny spot on the Sunshine Coast of British Columbia. The Basted Baker in Sechelt is best known for its huge house-made biscuit sandwiches, but their ever-changing bowl menu was what drew me in and it was the Green Goddess dressing on top that made my vegetable-packed meal particularly delicious and memorable. Based on a classic French sauce vert, Green Goddess dressing was purportedly invented in 1923 by a chef at the Palace Hotel in San Francisco, as a tribute to visiting actor George Arliss who starred as Raja of Rukha in the hit play, The Green Goddess. Feel free to switch up the herbs in the dressing based on your preferences or whatever you have on hand – I sometimes like to throw in a handful of fresh dill or tarragon, for example. For omnivores, a poached egg on top of the roasted vegetables would be a fabulous addition. If you enjoy this recipe, you might also like this fabulous Buddha bowl with roasted vegetables and crispy chickpeas.
- 3 – 4 tablespoons (45 – 60 mL) olive oil, divided
- 1 sweet potato, peeled and cubed (1/2 inch or 1.25 cm sized pieces)
- 1 cup (175 g) small broccoli florets
- 1/2 cup (35 g) slivered red cabbage
- 1/2 cup (46 g) slivered red pepper
- 1 cup (52 g) sliced red onion
- 1 cup (180 g) hot cooked brown rice or quinoa
- 2 tablespoons (16 g) sunflower seeds, to garnish
- 1 garlic clove, finely minced
- 1/2 cup (75 g) fresh or frozen and thawed avocado (1 small)
- 5 – 6 tablespoons (75 – 90 mL) water
- 1/4 cup (60 mL) extra virgin olive oil
- 1 teaspoon (5 mL) Worcestershire sauce (omit for vegans)
- Few drops Tabasco or other hot sauce
- 1/2 cup (15 g) packed fresh basil leaves
- 1/2 cup (15 g) packed fresh parsley
- 1/2 cup (35 g) packed sliced green onion tops
- 1 teaspoon (5 g) coarse kosher salt, or to taste
- 1/4 teaspoon (1.2 g) freshly ground black pepper
- 1/4 teaspoon (1.2 g) smoked paprika
- 1/2 teaspoon (2.5 mL) maple syrup or honey
- 3 – 4 tablespoons (45 – 60 mL) tarragon or apple cider vinegar, to taste
- 2 – 3 tablespoons (30 – 45 mL) freshly squeezed lemon juice, to taste
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, toss prepared sweet potatoes with just enough olive oil to lightly coat, turning so all sides are coated evenly. Transfer to the prepared baking sheet.
- In the same bowl, toss the broccoli with a little more olive oil, turning to coat. Transfer to the baking sheet.
- Repeat this process with the red cabbage, followed by the red pepper and red onion. Sprinkle with a little salt and pepper.
- Roast the vegetables, stirring occasionally, for about 25 minutes or until just tender (test with the tip of a knife). Turn off oven and keep warm for a few minutes until ready to assemble bowls.
- While vegetables roast, cook brown rice or quinoa per package directions.
- Also while vegetables roast, prepare Green Goddess dressing. To begin, put garlic, avocado, water, oil, avocado, herbs, onion, seasonings and sweetener in a blender or food processor and blend until smooth.
- Add lemon juice and apple cider vinegar (start with the smaller amounts given), blend again, then taste and add more to achieved desired level of tanginess.
- Makes about 1 cup (250 mL) of dressing. Leftover dressing can be stored in an airtight container or jar in the fridge. Keeps for about 5 days.
- To assemble bowls, put hot cooked rice or quinoa in the bottom of two serving bowls just large enough to hold roasted vegetables as well. Place roasted vegetables in neat piles on top of rice or quinoa.
- Drizzle a few tablespoons of dressing over top, then sprinkle with sunflower seeds. Serve warm.
Makes 2 bowls.