Description
This dish is a perfect example of a go-to option when I’m lacking creativity: simply cooked vegetables, a cooked grain, and a dressing to tie it all together!
Ingredients
- 1 small bunch of radishes
- 1 small bunch of Hakurei turnips (also called salad turnips)
- 3 kohlrabi
- 4 medium sized carrots
- 1 bunch of rainbow chard
- 1/4 cup olive oil plus more for roasting the veg
- 3 tbsp Dijon mustard
- 2 tbsp apple cider vinegar (or alternately, fresh lemon juice)
- 2 tbsp maple syrup (you can also use honey)
- Sea salt
- Black pepper
- Your favorite cooked grain such as fonio, brown rice, or quinoa
Instructions
Preheat your oven to 400 degrees. While your oven is pre-heating, prep your vegetables. The goal is to try to cut them into similar sized pieces. Start with the radishes and turnips. If they’re small, cut them in half and if they are larger, cut them into quarters. Cut your carrots into rounds that are roughly the same size as your prepared radishes/turnips. Then, you’ll peel the kohlrabi and do the same. Arrange the vegetables in an even layer on a baking sheet, drizzle them lightly with olive oil, and season with sea salt and pepper. Once the oven has pre-heated, you’ll roast this tray of veg for 20-25 minutes or until they are tender and just beginning to caramelize.
For the chard, inspect the bottoms of the stems. Trim off and discard any rough or dried parts. On a separate baking tray, lightly grease the surface with olive oil, then arrange the leaves of chard in an even layer. Season with sea salt and pepper. Add this tray to the oven during the last 5 minutes of roasting time for your other vegetables. The chard only needs to be in the oven just long enough to wilt.
Make the dressing: in a small bowl, combine 1/4 cup of extra virgin olive oil with the dijon mustard, apple cider vinegar, maple syrup, and a pinch of sea salt. Whisk until smooth, then taste and add more salt if needed.
To assemble: In a large bowl, add a scoop of your favorite grain, a heaping portion of the roasted veggies and chard, then top with a drizzle of the dressing. This recipe will make enough for about 4 servings.
Notes
If you don’t have the vegetables listed below, you’re going to fill one standard baking sheet with your root vegetables and one with your greens. For the roots, you’re roasting them until they are tender and just beginning to caramelize and for the greens, you’re only popping them in the oven just long enough for them to wilt (about 5 or so minutes depending on the type of green). Sub in whatever cooked grain you like for the fonio. Lastly, Kohlrabi is technically a brassica but I’ve lumped it in with the root veggies to make it easier. To use kohlrabi, you’ll need to peel off and discard the outer purple or green layer before eating!
- Prep Time: 10 minutes
- Cook Time: 25 minutes