If I have to choose between eating something on a plate or in a bowl I will undoubtedly choose a bowl. My memory fails me as to whether this started my junior year of college; my eating club is notorious for producing creative culinary geniuses who are able to mix a hodgepodge of foods into an always slightly damp wooden bowl and come away with something that actually tastes good. Our salad bar was surprising decent, and if it was Mexican or Greek food day…CHA-CHINGG, jackpot.
I’ve continued this eating-in-a-bowl habit but have adapted it to become healthier and more appetizing. One of my favorite bowl dinners is roasted veggies with quinoa or, like in the above picture, bulgar wheat (more detail to come about these superfoods).
- Pre-heat the oven to 350 degrees
- Slice eggplant and squash about 1/2 inches thick, halve brussel sprouts, slice a half of a white onion, and cut up white mushrooms
- Spread the veggies evenly between two trays (you can even use cookie sheets) and mix in olive oil. Be generous with the olive oil to avoid black burnt veggies that stick to the tray (oftentimes my specialty)
- Depending on your oven, these can take anywhere from 45-90 minutes to roast, and if you like crispy veggies like I do, the longer the better
- Rotate the trays halfway and check on them occasionally
- Cook the bulgar wheat or the quinoa
- * Once everything is ready, I like to saute spinach and tomatoes and add it to my bowl (I tend to burn my tomatoes to crispy charcoal-like nuggets when I roast them so I’ve adopted this technique)
- And then to add a little flavor, mix in a spoonful of Ginger People’s Spicy Teriyaki…delicious!
The best part about this concoction – it’s healthy, delicious, you can add whatever veggies and spices you want, and the leftovers can potentially sustain you for dinner for a week. I have a feeling this is a big detox week for many…this bad boy bowl dish is the perfect accompaniment.