The Mother of all Veggie Bowls

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The Mother of all Veggie Bowls

We can't wait to make and then eat this delicious rainbow veggie combo created by the awesome duo over at Green Kitchen Stories
To make
  • 1 batch cooked brown rice (or millet, quinoa or buckwheat)
  • Oven Roasted (or steamed) Vegetables (see instructions below)
  • Raw Vegetables (see instructions below)
  • Kale chips
  • Sauerkraut, store bought or homemade
  • Pumpkin Seeds, whole or roughly chopped 
  • Green pesto
  • White Vegan Sauce (see recipe below)
  • Sundried Tomato & Lentil Spread (see recipe below)

In a very large and wide serving bowl: Arrange the lettuce to cover the bottom of the bowl. Then spoon up the rice in the center. Place the roasted and raw vegetables and sauerkraut in a circle around the rice. Then arrange small jars with the dipping sauces in the serving bowl or on the side and sprinkle over pumpkin seeds. Dig in! (Alternatively, let everyone pick their favourite veggies and place them in smaller bowls.)

  • Oven roasted or steamed veggies
  • Broccoli, torn into florets
  • Sweet potato, rinsed and cut in 1/3 inch / 1 cm slices
  • Parsnip, peeled and cut into thick sticks
  • Carrots, rinsed and cut into thick sticks
  • Cauliflower, rinsed and cut into florets
  • Beets, peeled and cut into 1 inch pieces

For oven roasting: Preheat the oven to 200°C/400°F. Place the prepared vegetables on a baking papper, drizzle with olive oil or melted coconut oil and sea salt and pepper. Toss to cover. Place in the oven and roast for 25-40 minutes until tender and golden with crispy edges.

For steaming: Pour an inch of water into a pot, place a metal strainer (or a steaming basket if you have one) over, resting on the rim of the pot, not touching the boiling water. Place the veggies in a single layer in the strainer. Bring the water to a boil, the lower the heat to a bare simmer, cover with a lid. Check the veggies often to prevent over cooked veggies, steaming time will vary depending on the type and size of veggies, but usually between 8 and 20 minutes.

  • Raw veggies cut in bite-size pieces
  • Carrots, cut into sticks
  • Avocado, stone removed and flesh scooped out and sliced
  • Cucumber, shaved with a julienne peeler or cut into sticks (with peel on)
  • Bell pepper, rinsed and cut into sticks
  • Lettuce, rinsed and patted dry
  • Cherry tomatoes, divided in halves

White vegan sauce
  • 1 cup raw sunflower seeds, soaked for 20 mins
  • 1 ½-2 cups (350 ml – 500 ml) filtered water
  • 1/2 cup / 125 ml cold-pressed olive oil
  • ½ cup (80 g) cooked large white (navy) beans (we use pre-cooked store bought)
  • 3 tbsp nutritional yeast (buy at the health food store)
  • 2 garlic cloves, peeled
  • 1-inch piece of fresh turmeric (or 1/2 tsp ground turmeric)
  • 1 tsp raw unfiltered apple cider vinegar
  • 1/2 tsp ground nutmeg
  • 1/4 cup fresh lemon juice
  • fine sea salt and ground black pepper, to taste

Add all ingredients to a high-speed blender and blend until completely smooth. Taste and adjust the flavors to your liking, add more lemon juice, nutritional yeast or spices if needed. Add more water or oil if you prefer a more liquid sauce. Store in an air-tight container in the fridge.

Sun-dried tomato & red lentil spread
  • 1/2 cup uncooked red lentils
  • 1/2 tsp sea salt
  • 100 g / approx. 10 large sun-dried tomato, soaked in water for 20 minutes and then rinsed and chopped
  • 1 small clove garlic
  • 1/2 lemon, juice
  • 1 tsp flaky sea salt
  • 1/4 cup water

Rinse and drain the lentils. Place lentils, 1 cup water and sea salt in a saucepan, cover and bring to a boil. Immediately lower the heat and let gently simmer for 20 minutes or until tender and can be mashed easily between two fingers. Drain any excess water, let cool slightly. Place in food processor with the rest of the ingredients and process until a smooth and creamy texture is reached. Add more water if you prefer it thinner. Taste the spread and adjust the flavors by adding more lemon juice or salt. Store in an air-tight container in the fridge.
Learn more from Green Kitchen Stories here