So many ways to create a veggie bowl. I have found that eating a mixture of raw and cooked vegetables with a grain is very filling and gives me a lot of energy. I just feel so good with meals like this.
Featured here:
A dressing of 1 Tbsp Apple Cider vinegar, ½ Tsp Dijon mustard, salt and pepper to taste whisked together with some water to increase the amount. Brush the dressing on the vegetables and roast them on 425 for 15-20 minutes. Utilize the rest of the dressing to toss the Green and Red Cabbage. Prepare the Quinoa per the package directions. Slice the Sprouted Corn Tortillas into strips and place in the oven on 425 until crisp – I place them on a silicone lined baking sheet (about 15 minutes). Avocado Mayo as featured in my cookbook https://bit.ly/wellfedebook
Roasted Carrots
Roasted Cauliflower
Roasted Baby Bella Mushrooms
Sliced Green and Red Cabbage
Baby Spinach
Quinoa
Toasted Sprouted Grain Corn Tortillas
Avocado Mayo
Place the Baby Spinach in a bowl and arrange the rest of the vegetables and Quinoa on top then add a spoonful of Avocado Mayo and the crispy Sprouted Corn Tortilla Strips.
