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Roasted Root Vegetable and Broccoli Bowl

The flavors of this bowl meld together perfectly. It has the heartiness of roasted root vegetable. The vibrant color of the roasted broccoli and the refreshing taste of the Creamy Citrus Dressing/Sauce. And don’t forget the sweet crunch of the Pan Toasted Pecans.

Preheat oven to 400 degrees.

In a large bowl combine the root vegetables, broccoli, vegetable broth and the All-Purpose Seasoning. Use enough broth and All-Purpose Seasoning to coat the vegetables.

Transfer the vegetable onto a sheet pan. Roast the vegetables for 15 minutes. After 15 minutes stir the vegetables and continue to roast for an additional 10-15 minutes.

Layer vegetables into a bowl. Drizzle with the Creamy Citrus Dressing/Sauce on top of the vegetables. Top with Pan Toasted Pecans.

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Smokey Southwestern Black Bean And Forbidden Rice Bowl

This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.

Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.

These are the portion sizes I used for this serving. Assemble in order of ingredients.

  • 1/2 c Forbidden Rice
  • 1 c Smokey Southwestern Black Bean Soup

Warm in microwave until hot. Add remaining ingredients in order.

  • 1 heaping tbsp coconut yogurt
  • 2 slices of avocado
  • Cilantro for garnish.

Serve. Eat. Enjoy.

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