Coconut Dreamcake – Celebrating 15 Years of MNR

Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and […]

The post Coconut Dreamcake – Celebrating 15 Years of MNR appeared first on My New Roots.

Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and supporting my vision of a healthier, happier world.

I could say something cliché, like “I cannot believe it’s been 15 years already” but I CAN! Haha, I’ve packed so much into this last decade-and-a-half, that I’m actually shocked it hasn’t been 30 years! Two cookbooks, countless international cooking classes and workshops, an online membership platform, a TV show, a TED talk, a wellness retreat business, and a global community of hundreds of thousands of fine folks just like yourself. WOW. 

This space has seen me through two overseas moves, four restaurant jobs, a marriage, a baby, home renovations, major health challenges and triumphs, and the personal evolution that comes along with all of it! I knew I needed to create a recipe that celebrated all of it and I’m so excited to share this Coconut Dreamcake with you.

Honouring a Classic

It was pretty fun deciding what I was going to bake for this anniversary and how I was going to photograph it. Those over-the-top layer cakes I made for previous birthdays felt fun and celebratory, but I also wanted something nostalgic and reverent for this one.

I have been wanting to try making a Sarah B-version of the classic Danish dessert, drømmekage (translation: “dreamcake”) for a very long time. When I lived in Copenhagen, this was one of my favourite treats because it is just so darn delicious and satisfying. The sponge is a moist and tender vanilla cake, with a topping of gooey, coconut caramel. Typically baked slab-style, and served in squares at bakeries all over the country, dreamcake is one of the most ubiquitous and well-loved desserts for a good reason – it truly is a dream! 

Playing with an a time-honoured recipe is challenging, because why mess with a good thing?! But I’ve built a career on making healthy-ish, more nourishing swaps in traditional dishes, so why not attempt a drømmekage of my own?

Happy Hemp

If you’ve been here a while, you know that one of my favourite ingredients to work with is hemp! These light-tasting and creamy seeds are the perfect addition to so many meals, boosting the Omega-3 fat and protein content. They also contain good amounts of magnesium, iron, and zinc, and we could all use more minerals! Best of all? They’re grown locally here in Canada!

I love hemp seeds sprinkled onto my Revolutionary Pancakes and granola, blended into a rich and delicious milk, made into a mock-parmesan cheese, and of course blended into hemp butter. I knew I had to include hemp seeds in this celebratory dessert since I feel it’s my *signature move*. So I incorporated them in two ways: first as part of the flour mix for the vanilla sponge; this adds a beautiful tooth and moisture to the cake, keeping it fresh for days! And I made a hemp cream to replace the dairy cream in both the cake and the topping (just for fun – nothing against dairy cream!).

Celebrating Coconut

Other notable variations include toasting the coconut for the topping, which really brings the coconut flavour to the max! I used two kinds of coconut, since I love having just a few larger pieces for a textural change-up, but if you only have finely desiccated coconut, that’s *fine* too 🙂 Using coconut sugar in the topping adds an incredible depth of flavour and complexity that I suggest you don’t miss out on – it brings so much more to the party than plain old brown sugar.  

Helpful Notes

I used unbleached cane sugar instead of coconut sugar in the dreamcake because I wanted to maintain the light colour of the cake. If you want to use another granulated sweetener, go for it! Substituting with a whole food liquid sweetener is a different ball game and I haven’t experimented with that yet. If you do, make sure to share in the comments and let us know how it goes!

You can use whole or light spelt, or a combination of those flours for the sponge – the combo was my favourite, a mix of half and half. You can substitute these with any other gluten-containing flours, or with a gluten-free mix that mimics all-purpose flour for baking (or make your own!). 

Now I gotta tell you about the topping, because there is a moment when you’re making that caramel that I know will make you think you’ve failed and you haven’t! The butter and coconut sugar are stubborn to meld. The whole thing will split and look chunky and strange, and the excess butter will be oozing around, not wanting to play with anyone. THEN! it will magically come together if you just keep stirring. Make sure the heat is very low, and stick with it. If you’re going on 8 to 10 minutes even… just keep stirring – you got this (and it’s SO worth it)!

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Coconut Dreamcake 

Author Sarah Britton

Ingredients

Sponge:

  • cup / 50g hemp seeds
  • 1 cup / 150g wholegrain or light spelt flour
  • 2 tsp. baking powder
  • ¼ tsp. fine sea salt
  • 50 g salted butter preferably organic
  • 4 eggs preferably organic
  • 1 cup / 250g unbleached cane sugar
  • cup / 80ml hemp cream see recipe below
  • 2 tsp. vanilla extract

Topping:

  • 100 g salted butter preferably organic
  • 1 ⅓ cup / 200g coconut sugar
  • 3 Tbsp. hemp cream see recipe below
  • ½ tsp. vanilla extract
  • 1 tsp. flaky salt such as Maldon
  • 1 ½ cups / 150g unsweetened desiccated coconut
  • ½ cup /25g unsweetened large flake coconut

Hemp Cream:

  • 1 cup / 250ml water
  • cup / 50g hemp seeds

Instructions

  • Start by preheating the oven to 400°F / 200°C. Prepare a 7” / 18cm round springform cake pan by greasing the interior with a little butter, and placing a parchment paper circle in the bottom (I find it easiest to trace the bottom of the cake form, then cut it out to fit perfectly).  Stir in the flour mixture, then fold in the butter, hemp cream and vanilla. Pour batter into the prepared springform pan and place in the oven to bake for 20 minutes. Then reduce oven temp to 350, and bake for another 20 minutes until a toothpick inserted comes out clean.
  • Make the hemp cream by placing the hemp seeds and water in a blender and blend on high for 30 seconds, or until the cream is smooth. Set aside.
  • In a food processor, blend hemp seeds until they’re the texture of sand (but don’t blend too much or you’ll end up with hemp butter!). Add the flour, baking powder, and salt. Pulse to blend and set aside.
  • Melt the butter over low heat and let cool. Meanwhile, beat the eggs and sugar together until light and fluffy (either with an electric mixer or your arm muscles!).
  • While the sponge is baking, make the topping by toasting the coconut in a large skillet over medium heat (work in batches if necessary, and toast the two types of coconut separately). Once golden and fragrant, set aside. Melt the butter over low heat, then stir in the coconut sugar. Stir frequently until they combine into a thick caramel (this make take a few minutes, but keep stirring!). Add the hemp cream and vanilla, stir to incorporate. Remove from the heat, then add the flaky salt, toasted coconut, and fold to thoroughly combine. 
  • Once the sponge is baked, remove from the oven and spread the topping over as every as possible. Place back int the oven for another 5 minutes, just until the topping is bubbling. Remove from oven and let cool completely, then place in the fridge to firm up, at least 2 hours. Remove cake from the fridge, then using a sharp knife, cut around the edge to release caramel that is stuck to the sides. Unlock the springform to reveal! Slice, say thank you, and enjoy. Leftovers can be stored covered, at room temperature for about a week.

Photographing this dreamcake was just as much fun as eating it. Since I was re-creating a Danish recipe, and those flavours got me all nostalgic for my Copenhagen home, I decided to try emulating that very special Nordic light that I truly miss. I feel like I succeeded! This was not an easy feat, but after 15 years of teaching myself how to take photos of food, I think I figured it out. This is all to say, that I’m still challenged by this ongoing project, and in love with everything I’ve learned along the way. What a trip! 

And one final thanks to you, for being here, for the time and energy you’ve spent here on the blog, engaging on social, on Grow, in my cooking classes and retreats, zoom hangs, or even those passing moments on the street when you come up and say hello (don’t ever NOT do that by the way. I love meeting you!). The thing I value most from the last 15 years of creating this space, is the people that I’ve had the privilege of connecting with inside of it. Words could not describe how big and full my heart feels when I remember the meaningful conversations, hugs, high-fives, tears and smiles that we’ve shared, while navigating this wild ride of life, and trying our best to look after our miraculous, individual bodies, together as one. 

Immense gratitude and love. Your friend always,

Sarah B

The post Coconut Dreamcake – Celebrating 15 Years of MNR appeared first on My New Roots.

What Exactly is Malt?

Malt is a shape-shifter. It comes in the form of a powder. And vinegar. And syrup Sometimes it’s a milkshake; other times it shows up in New York City bagels, and then—poof—it’s a vinegar, and then it’s back—but this time it’s in our beer and whiskey. …

Malt is a shape-shifter. It comes in the form of a powder. And vinegar. And syrup Sometimes it's a milkshake; other times it shows up in New York City bagels, and then—poof—it's a vinegar, and then it's back—but this time it's in our beer and whiskey. So what actually is malt?

As it turns out, malt refers to grains that have undergone a process that makes them sweeter and give them qualities that aid in the fermentation process. They are used as the base for countless things we enjoy everyday—candy and milkshakes included:

Read More >>

How to Make Oatmeal Perfectly Every Time

Ready to learn how to make oatmeal once and for all? Before you get cooking, there’s a lot to know about this simple pantry staple. There’s a world of cooking variations to familiarize yourself with depending on how the raw grain was milled, which make…

Ready to learn how to make oatmeal once and for all? Before you get cooking, there's a lot to know about this simple pantry staple. There's a world of cooking variations to familiarize yourself with depending on how the raw grain was milled, which makes a difference in the preparation of your perfect bowl.

Like most grains, oats are best enjoyed in either a crunchy or a softened state. Dehydrated, toasted oats become granola. Oatmeal, on the other hand, is defined by the fullness of its hydration. In terms of cookery, oatmeal just might be the world's most forgiving dish. The recipe can be reduced to a simple equation. Oats + liquid + time = oatmeal. You can mess it up, but it's not easy, especially if you understand the ratio of oats to liquid. Oats can absorb a lot of water, so you need substantially less oats than water by volume: 1/2 cup of oats is a reasonable place to start for a single portion.

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A Guide to Gluten-Free Pasta (and Which One We Picked as Our Favorite)

Gluten-free pasta started out humbly enough: I saw that white rice was ground to a flour and shaped into slightly mushy versions of penne rigate. Then I saw a box of quinoa pasta, and then chickpea pasta made an appearance. Now, every time I walk throu…

Gluten-free pasta started out humbly enough: I saw that white rice was ground to a flour and shaped into slightly mushy versions of penne rigate. Then I saw a box of quinoa pasta, and then chickpea pasta made an appearance. Now, every time I walk through the grocery store it feels like there's another gluten-free pasta available.

While all of these pastas can be rounded up and categorized into "gluten-free pastas," I learned after a very starchy taste test of 7 popular gluten-free pastas (chickpea pasta, red lentil pasta, black bean pasta, quinoa pasta, corn pasta, white rice pasta, and brown rice pasta) that each variation tastes incredibly different—and takes to different sauces in different ways. Here's what to use these gluten-free pastas for, and what we liked—and didn't—about each variation:

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How to Cook Millet, the Ancient Grain You Might Have Overlooked

In the new millenium, grain trends move about as fast as fashion. From 2006 to 2013, as we were shimmying out of our skinny jean fetish and into our bland beige normcore phase, we were consuming quinoa at such an outrageous rate that crop prices triple…

In the new millenium, grain trends move about as fast as fashion. From 2006 to 2013, as we were shimmying out of our skinny jean fetish and into our bland beige normcore phase, we were consuming quinoa at such an outrageous rate that crop prices tripled, making the Andean staple almost unaffordable in its native region.

Maturing into dadcore in 2017, we got obsessed with what we call "ancient grains," and added amaranth and Kamut to the list of old-timers that were suddenly hot. 2019 was undeniably the year of the jumpsuit, and also the year of the farro bowl. Now here we are in 2020, buffeted by an unending string of catastrophes, looking for something starchy to hold on to. This, friends, is where millet comes in.

Read More >>

The Vegan Cookbook That’s Also a Call to Action

If anything, Haile Thomas’ food choices as a child were early indications. In the introduction to her new vegan cookbook, Living Lively, the food activist writes: “I despised the kids menu, and was kind of offended by it.” Instead, she adds, she picked…

If anything, Haile Thomas’ food choices as a child were early indications. In the introduction to her new vegan cookbook, Living Lively, the food activist writes: “I despised the kids menu, and was kind of offended by it.” Instead, she adds, she picked off the adult menu, watched Iron Chef on repeat, and enjoyed nothing more than cooking Jamaican meals alongside her mother.

When she was eight, the family learned that her father had type 2 diabetes. His illness, she says, led to a transformation in their attitude toward food: from seeing it as a vehicle for love to something that was life-giving and empowering. By age 10, she was speaking about the link between wellness and food at conferences like TEDx. At 12, she founded the not-for-profit HAPPY to address the need for affordable plant-based nutrition education in underserved communities. All the while, she held down her other job: school.

Read More >>

Easy Grain Bowl

Here’s how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy meal. Want to make a grain bowl? Bowl meals are so popular these days, and often they’re on our table because it’s one of the easiest ways to turn random ingredients into a healthy dinner! But here’s the thing: you can’t just throw anything into a bowl. A good grain bowl has to be well-seasoned, and play up contrasts in color, texture and flavor. It’s got to have enough protein to keep you full, and a great sauce to bring it all together. Yes, there are rules to grain bowls! (Kind of.) We’ll talk you through a few steps, and then show you our favorite grain bowl that makes a fast and easy dinner in 30 minutes. How to make a grain bowl A good grain bowl has four main elements, and plays up the contrasts between these ingredients. If you’d like, you can top with some extras (see below). A grain bowl features these major elements: Whole grain: quinoa, rice, farro, bulgur wheat, millet, freekah, Protein: chickpeas, black beans, white beans, tofu, tempeh, […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy meal.

Grain Bowl

Want to make a grain bowl? Bowl meals are so popular these days, and often they’re on our table because it’s one of the easiest ways to turn random ingredients into a healthy dinner! But here’s the thing: you can’t just throw anything into a bowl. A good grain bowl has to be well-seasoned, and play up contrasts in color, texture and flavor. It’s got to have enough protein to keep you full, and a great sauce to bring it all together. Yes, there are rules to grain bowls! (Kind of.) We’ll talk you through a few steps, and then show you our favorite grain bowl that makes a fast and easy dinner in 30 minutes.

How to make a grain bowl

A good grain bowl has four main elements, and plays up the contrasts between these ingredients. If you’d like, you can top with some extras (see below). A grain bowl features these major elements:

How to make a grain bowl

Accentuate contrasts in flavor, texture and color

When you choose the elements for your grain bowl, you’ll have to keep contrasts in mind! Think about textures, colors, and flavors as you pick out each of the elements. You don’t want a bowl that’s all mushy, drab, or all the same flavor profile. Here are a few notes:

  • Texture contrasts: Whole grains are fluffy, beans and chickpeas can be soft. Think about adding a crunch with raw veggies, needs or seeds.
  • Color contrasts: We eat with our eyes! No one wants a brown or yellow bowl. Add colorful fresh or cooked veggies to round out the bowl! The more colors, the better.
  • Flavor contrasts: Using several components naturally makes flavor contrasts. Think about contrasts in elements that are savory, naturally sweet, tangy, salty, and even lightly bitter.

Use a theme to tie the grain bowl together

Using a vague theme can be helpful for tying a grain bowl together. It’s not necessary, but using flavors that go from a specific cuisine can make for harmony in the bowl! Here are a few ideas:

  • Mediterranean style: That’s the style of this easy grain bowl! It’s got Mediterranean or Greek style elements like tahini sauce, chickpeas, cucumber and tomatoes.
  • Mexican style: Try a bowl like this Rice Bowl with rice, black beans, and cilantro sauce.
  • Hawaiian style: Go for a Poke Bowl vibe (or Vegan Poke Bowl).
  • Moroccan style: Roast up a bunch of veggies for a Roasted Vegetable Bowl with freekah and lemon yogurt sauce.
  • Japanese style: Try a Sushi Bowl with sushi rice, ahi tuna, and healthy veggies.
Grain bowl

Make this easy grain bowl…in 30 minutes!

This easy grain bowl is Mediterranean-inspired and takes just 30 minutes to make into a healthy lunch or dinner! Because some grains can take longer to cook, this concept can often take longer than 30 minutes if you make them all at once. This recipe is quick and easy! Make it even faster with our make-ahead tips below. Here are the elements that make this grain bowl so quick:

  • Easy chickpeas: These Easy Canned Chickpeas are our trick on how to make a bland can of beans taste great in just 5 minutes! We use this trick all the time in the kitchen.
  • Seasoned quinoa: This Perfect Seasoned Quinoa is another trick to make quinoa taste fantastic. Put on a pot and make the rest of your components.
  • Mediterranean-style veggies: Grab your tomatoes, cucumber, and some Kalamata olives if you’d like.
  • Tahini sauce: This Tahini Sauce works for lots of different bowls: and it’s perfect for this one with a Mediterranean flair.
Mediterranean quinoa bowl

Make ahead tips & meal prep ideas

Want to make a grain bowl ahead of time? Great! Because it can take a while to prepare all the components. To make the fastest healthy dinner or lunch, think about doing a few things in advance. Here are a few ideas:

  • Cook the grain in advance. Refrigerate until serving. Reheat on the stovetop lightly, or just serve it at room temperature. Rice can dry out, so when you reheat it on the stovetop, add a splash of water and then cover it so it can steam.
  • Cook the protein in advance. If you’re making a bowl with chicken, fish, or tofu, you can cook that in advance and refrigerate until serving.
  • Use a grain bowl to use up leftovers! The best part about bowl meals? They’re great for leftovers. Use the bowl concept to eat up leftover items you’ve cooked throughout the week.

Let us know how you enjoy this grain bowl in the comments below! And here are 10 more ideas to get your wheels turning.

Variations: 10 more grain bowl recipes

Here are more of our favorite grain bowl ideas! There are so many to choose from: and you can mix and match the grains and components in each.

This grain bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Grain Bowl

Easy Grain Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy meal.


Ingredients

For the grain

For the grain bowl

  • 2 15-ounce can chickpeas*
  • 2 small garlic cloves
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1 teaspoon kosher salt
  • 1 recipe Tahini Sauce
  • 1 pint cherry tomatoes
  • 1 English cucumber
  • 1/2 cup Kalamata olives (optional)
  • 1/4 red onion

Instructions

  1. Make the grain: Go to Seasoned Quinoa to make the quinoa, or follow the other whole grain recipes listed above. The quinoa takes about 25 minutes total, so use the cook time to prepare the remaining ingredients.
  2. Make the chickpeas: Drain and rinse the chickpeas. Mince the garlic. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through.
  3. Make the sauce: Make the Tahini Sauce. (Or, try Lemon Dill Sauce or Creamy Cilantro Sauce.)
  4. Prep the veggies: Slice the tomatoes in half. Slice the cucumber. Slice the red onion.
  5. Assemble the bowls: Place the quinoa and chickpeas in the bowl. Add the fresh veggies and drizzle with the sauce.

Notes

*This makes a solid 4 to 6 servings of protein. If you’re cooking for 1 or 2, make half this recipe (or go to Easy Canned Chickpeas.)

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Grain Bowl, How to make a grain bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Meal Prep Week-Long Power Bowls

You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too much food, but it took […]

You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too much food, but it took up most of my day.

On the flip side, I’ve realized that my veggie intake falls pretty flat when I don’t do any prep at all.

Soooo….there has to be a happy medium!?

This little dilemma is exactly why I came up with a simple plan that totally fits into my life these days. The recipe below (which is totally customizable!) takes less than 30 mins of active prep time, but makes enough food for several portions, increasing the odds that you’ll be a veggie powerhouse for the workweek. *arm flex* I love how I can quickly reheat a couple things and build a hearty, nutritious bowl in a matter of minutes!

My meal prep method has been going like this:

  1. Roast two huge sheets of veggies
  2. Cook a grain
  3. Chop a couple fresh veggies (sometimes I skip this if I’m tight on time)
  4. Have toppings on hand, ready-to-roll—things like avocado, nuts/seeds, beans, dressing, etc.

This method has dramatically changed my meals in recent weeks (specifically, lunches) and increased my veggie consumption a ton. All of the ingredients can be changed up so it never has to be repetitive and you can be flexible with using what you have in your fridge/pantry. It helps cut down waste because you can easily use up those “on the verge of dying” veggies in your crisper. Just throw ‘em in the oven and roast the heck out of ‘em! And if you get tired of bowls, throw the prepped food into delicious wraps or even soups/stews.

If you’re feeling extra-ambitious and want to prep even more food, I’d recommend adding one or more of the following tasty items:

I’ve provided a detailed recipe below because it helps to have something to work from the first time, but like I said, feel free to run with it. If you simply commit to roasting 2 big sheets of veggies, cook a grain, and chop some fresh veggies….you’ll be well on your way to making easy throw-together power bowls all week long. My future hangry self has been thanking me a lot.  

Before I go, I want to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the Apple iTunes Store until mid-March! You’ll find these delicious power bowls in there, as well as more than 160 of my favourite plant-based recipes (this number includes 30 app exclusive recipes too). Happy cooking :) 

5 from 5 reviews
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Meal Prep Week-Long Power Bowls

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

I love having prepped food in the fridge, but don’t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you’re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!

Yield
8 servings
Prep time
25 Minutes
Cook time
35 Minutes

Ingredients:

For the roasted veggies:
  • 3 small (680 g) sweet potatoes, peeled and chopped (4 cups)
  • 4 cups (500 g) brussels sprouts, trimmed and halved*
  • 1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)
  • 1 medium (230 g) red onion, peeled and chopped
  • 2 large (500 g) red bell peppers, seeded and chopped
  • 3 tablespoons (45 mL) extra-virgin olive oil, divided
  • Salt and pepper, to taste
For the quinoa:
  • 2 cups (400 g) uncooked quinoa**
For the fresh veggies:
  • 1 medium (370 g) English cucumber, chopped
  • 1 medium (135 g) bunch green onions, chopped
  • 2 cups (255 g) grape tomatoes (1 dry pint)
For the power bowl toppings:
  • Chopped lettuce/greens (Romaine, Iceberg, kale, etc)
  • Salad dressing***
  • Ripe avocados
  • Cooked beans or lentils
  • Nuts and seeds (I use hemp hearts and roasted pepitas)
  • Hummus or pesto

Directions:

  1. Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
  2. Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
  3. Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
  4. While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.
  5. While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving).
  6. Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days.
  7. To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)—I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day!

Tips:

* If your brussels sprouts are quite large, quarter them instead of halving.

 

** If you don't think you'll eat this much quinoa in 4 to 5 days, feel free to halve this amount (use 1 cup uncooked quinoa + 1.75 cups water).

 

*** Looking for a delicious homemade dressing? Try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273), or Roasted Garlic and Red Wine Vinaigrette. I always keep Maison Orphee Italian on hand when I don't have homemade dressing prepped.

 

Feel free to roast a head of garlic along with the veggies. The roasted cloves are especially delicious thrown into my Roasted Garlic and Red Wine Vinaigrette found in my Warm + Roasted Winter Salad Bowl recipe.

 

Make it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.

A recipe for eggs with dukkah and a Sunday Suppers workshop | 9.30 & 10.1 Brooklyn

I’m happy to announce a food and photography workshop with me at the Sunday Suppers studio in Brooklyn on September 30th and October 1st. You can sign up for one or both days. Here is a brief description. FOR TICKETS, … Continue reading &#8…

Eggs with dukkah by Aran GoyoagaI’m happy to announce a food and photography workshop with me at the Sunday Suppers studio in Brooklyn on September 30th and October 1st. You can sign up for one or both days. Here is a brief description. FOR TICKETS, … Continue reading