Wednesday, August 5, 2015

Roasted Veggie Rice Bowls + Avocado Dressing

Matt and I have been trying to be more conscious about what we eat and in turn eat less meat.  This is easy for me because I love a vegetarian meal.  I have been really proud of Matt though because he has stuck with it and he says he feels better from what he is eating.  
This dish came about as a way to clean out my fridge.  Sometimes I over do it at the Farmers Market- real shocker.  All the produce always looks so gorgeous and I end up buying more than we need for the week.  I pulled all our week old veggies out and roasted them last night.  Then I had the idea to make sort of a rice veggie bowl, that of course needed dressing.  As you know I prefer not to use store bought dressing.  Homemade just tastes so much better.  This avocado green goddess dressing is delicious.  It pairs perfectly with the roasted veggies and rice.  This is a meat free dinner that is full of so much flavor.  Feel free to use any combo of veggies or even use quinoa or brown rice instead of white rice.

I also wanted to mention two kitchen items I love and use every time I roast veggies.  Silpat mats + gold baking sheets.  The silpat mats are silicone mats you put on your baking sheet before you bake.  I am obsessed with mine.  They make it so your pan doesn't get ruined from spills and clean up is easier.  I have the small and large size and use them practically everyday.  You can wash them by hand and they are also dishwasher safe.  As far as baking sheets I swear by the Williams Sonoma Gold baking sheets.  

|| R O A S T E D  V E G G I E  R I C E  B O W L S   +  A V O C A D O   D R E S S I N G ||

- 1 head of broccoli chopped
- 3 squash sliced
- 1 pint cherry tomatoes
- 1/2 head purple cabbage
- 1 can cannellini beans or really any type of bean
- 1 cup cooked rice


-  1 ripe avocado
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- juice of one lemon
- 1 garlic clove minced
- 1/3 cup olive oil
- 2/3 cup water
- salt and pepper

Puree all in blender or food processor.

Toss veggies with olive and salt and pepper.  Roast at 375 degrees about 30 minutes or until cooked.
Assemble veggies and rice in a bowl and serve with dressing,


Leslie said...

That looks so good! Kudos to your husband for eating vegetarian too!

Anonymous said...

i recently found out that the way i've been eating for years is called paleo and this is perfectly paleo.

way to go, girl! x

Courtney {a thoughtful place} said...

This looks soooo good. Why have I never thought of roasting the veggies that are . . .well. . on their way out. I am so guilty of buying way too many for the week, too. And love the dressing recipe. Thanks, girl.

Georgia Glam said...

This looks delish! I have been reading a lot about the "Mediterranean Diet" lately and it is something we are considering implementing. This bowl would fit right in with the guidelines - thanks for sharing!

Unknown said...

I've never tried an avocado green goddess, but this sounds fantastic! I love a good vegetarian meal, too!

Bridget said...

I wish there was a button so that I could pin these recipes of yours? Is there? Am I missing it?