We are a mostly vegetarian household with the exception of some fish in our diets. It has been difficult for me to make something filling without meat or fish and one that also satisfies all of our taste buds. This dish has hit the jackpot! It is super simple and you can basically use whatever veggies you have on hand at the time.
For this particular veggie bowl, I typically bake a yam or sweet potato in coconut oil for about 20 min in a 400 degree oven, prepare a green veggie (raw or cooked, typically I use broccoli), make carrot or zucchini noodles with my spiralizer for a nice raw crunch, prepare lentils, and rice.
To build the bowl I layer some brown rice in the bottom, surrounded by my veggies and lentils. I finish the bowl off with some avocado and fresh sprouts.
What really makes this veggie bowl come together is the sauce. While there are many sauces that go well with fresh and local organic veggies, my favourite is a peanut-tamari sauce in which i use about 2tbsp of peanut butter, 2tbsp of sesame oil, 1tbsp of tamari, salt and pepper, the juice of one lemon or lime and one minced clove of garlic. That’s it! The sauce is amazing and just the right amount of salty and sweet over the crisp veggies.
I hight recommend this dish as a quick weeknight recipe as it is easily adjusted to the preferences of picky eaters and with the peanut sauce on top, it is sure to please!