VEGGIE BOWL

I love a colorful bowl of mixed roasted and raw veggies for lunch, the contrast of colors, crunch and texture are what make this bowl so outstanding. This recipe is easy to make ahead of time and travels very well. It’s often my go-to when I’m short on time and I have a few leftover veggies in the fridge. You can eat it warm or cold. Feel free to swap any of the vegetables for ones you have on hand.

INGREDIENTS

• Serves 1

• 1 bag of Organic Brussel Sprouts

• 4-6 Organic Baby Bell Peppers

• Organic Baby Romain Lettuce

• 1/2 an Avocado

• Organic Quinoa

• Olive Oil

• Kosher Salt & Black Pepper

• Fig Balsamic Vinager

• Dijon Mustard

• Maldon Flake Sea Salt

RECIPE

PREPARING THE ROASTED VEGETABLES

1. Set the over to 425° Degrees

2. Quarter the Brussel Sprouts

3. Cut the Peppers in half, discard the stems/seeds

4. Toss in Extra Virgin Olive Oil or Avocado Oil

5. Salt & Pepper to taste

6. Roast for 20-25 minutes - you want the veggies to have some char on them.

PREPARING THE BOWL

1. I usually have quinoa in the fridge, I’ll make a cup on Sunday’s then use it as I need. Which is a real time saver.

2. Balsamic Fig Vinaigrette: 1 tbsp of EVOO, 1 tbsp of Fig Balsamic, Dijon to your taste, Salt & Pepper.

3. Put the Quinoa, Brussel Sprouts, Peppers, Avocado and Lettuce in a bowl and dress with Balsamic Fig Vinaigrette and finish with some Maldon Sea Salt Flakes.

4. You could make all of these ingredients ahead of time and assemble for lunch on the go - this taste delicious warm or cold.