Heartiest rainbow veggie bowl with spicy dijon dressing
Let’s not kid ourselves: we have WAY too much shit to do. Like, e’rry day. And hey, I love me some creamy macaroni just as much as the next gal, but that kinda food takes tiiiiiiiime. Time that, between the gym in the morning, the office for 10+ hours and, more often than not, a show that has me out until at least 12 a.m. if not later, I simply do not have. So while I reserve fancypants dishes for those blessed stretches of weekend, I fall back on this dead-simple (and oh-so pretty!) veggie bowl weeknight after exhausted weeknight. Because seriously, guys. It takes, tops, ten minutes.
This is a choose-your-own-adventure recipe, and what YOU currently have on hand is so much more important than what my ingredients list includes (though this particular mix is fantastic). It’s proof that arming yourself with a basket of veggies—plus a pot of brown rice, if you so choose—on Sunday night is all you need to make it through the next several dinners without surrendering to the siren call of the Dollar Pizza shop.
Need to “meat” up this bowl to ward off hunger pangs later? Throw a fried egg on top. Mix in a cup of that rice you boiled Sunday night. Again, choose your own adventure.
PS — Please allow me to brag that this particular combination did cause Boyfriend to exclaim “Damn, you make badass food,” a compliment in which I take great pride (this coming from the guy who still considers cheese a vegetable).
Hearty Rainbow Veggie Bowl with Spicy Dijon Dressing
3 carrots, sliced
2 c purple cabbage, shredded
1 generous handful string beans, chopped into 1-inch pieces + ends removed
1 roasted red pepper, sliced (I used jarred)
1 scant handful chopped pecans
1/4 an avocado, sliced
1 1/2 tbsp dijon mustard
1 tsp chili paste (decrease to 1/2 tsp if you aren’t a spice fan)
1 1/2 tsp agave
Fill a saucepan with 1-2 inches of water, insert a steamer basket and bring to a boil. Once boiling, add carrots to the steamer basket and cover. After about four minutes, add cabbage and string beans to the basket and steam the mix, covered, for an additional four to five minutes.
While the veggies steam, stir together dijon mustard, chili paste and agave. Adjust to taste.
Drain steamed veggies and place in a serving bowl. Stir in red pepper and pecans, then top with avocado. Drizzle on dijon dressing. Mix. Devour immediately.