Although this isn't a full recipe, I thought I'd share it as inspiration and perhaps a guide as to which ingredients you could use to make something as simple and this veggie bowl for yourself.
This was cooked with no oil, but you may find you'd like to sprinkle some oil on right before you have it. For me, personally, the little bit of mustard was enough as dressing, but I do realize that most people would enjoy it better with a little bit of oil. This would go beautifully with pumpkin seed oil, but olive oil will do too.
Here's what I used to make it:
Ingredients:
No-oil pan-fried veggies and legumes- best to add them to the pan in the following order:
shallot
leek
ginger
herbs and spices (see below)
red bell pepper
carrot
Chinese cabbage
zucchini
bok choy / pok choi
butter beans
tofu (crumbled or cubes)
Herbs and spices used: turmeric, salt, pepper, herbs de Provence (recipe here), ground cumin, granulated garlic, and tamari (gluten-free soy sauce).
Root vegetables:
steamed sweet potato cubes
More vegetables:
steamed broccoli
Grains:
quinoa
The salad bit:
greens: romaine lettuce
cucumber
avocado
pink kale sprouts
a bit of sugar-free Dijon mustard (option to add some oil of choice)
Using these ingredients will definitely make your meal delicious, but this is just a guide, you're welcome to substitute anything you dislike or don't have at hand. I usually cook with whatever is in season, whatever was currently on sale at the grocery store or simply whatever is leftover in my fridge, so it's always a lot of mixing and matching. I hope this inspires you to make your own veggie bowl.
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