Dinner/Mains

January 3, 2022

Winter Green Bowls

These Winter Green Bowls are packed with nutrient-dense, seasonal ingredients, and are a welcome shift from the cookies and cocktails of the recent holiday season. 

Just because it’s winter doesn’t mean there aren’t vegetables in season. The brassica family - which includes veggies like the broccoli and cauliflower featured here - are happy and sweet during the cooler weather, as are leafy greens, like the arugula used in the pesto. Pumpkin seeds are also green, and are a nod to the winter squash hanging out in cool, dark storage like the pantry. All together, you get the Winter Green Bowls, a celebration of the flora around us that remains evergreen, despite the season. 

The pumpkin seed and arugula pesto that tops these bowls includes a good spoonful of whole-grain mustard, which is not just for flavor, but also for added nutritional benefits. Mustard seeds help cruciferous vegetables like broccoli and cauliflower retain an enzyme that helps activate powerful antioxidants such as sulforaphane found in brassica vegetables. These Winter Green Bowls are full of antioxidants, fiber, vitamins, and minerals, along with plant-based protein (in the quinoa and pumpkin seeds). 

Winter Green Bowls are a nourishing and warm meal for this cold weather, and an embrace of the current season. Perfect for a weeknight dinner or great make-ahead meals for lunches, I hope you’ll make and enjoy these Winter Green Bowls soon!

Ingredients assembled for Winter Green Bowlsl
Assemble your ingredients. (Not pictured: whole-grain mustard and lemon.)

Cauliflower and broccoli florets, before and after roasting
Chop broccoli and cauliflower into florets and roast.

Making the pumpkin seed and arugula pesto in a food processor
While the vegetables are roasting and the quinoa is cooking, make the pesto in a food processor.

A Winter Green Bowl with a fork in it, nestled in a cozy scarf and surrounded with winter greenery
To serve, divide the cooked quinoa into four bowls, Top with roasted vegetables, then drizzle with the pesto. Garnish with additional pumpkin seeds (optional).

Three Winter Green Bowls, nestled in a cozy scarf and surrounded with winter greenery
Enjoy this celebration of the winter season!

Winter Green Bowls

These Winter Green Bowls are packed with nutrient-dense, seasonal ingredients, and are a welcome shift from the cookies and cocktails of the recent holiday season.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

25

min

total:

35

min

Ingredients

For the bowls: 

1 small head cauliflower 

2 crowns of broccoli 

2 Tbsp. extra-virgin olive oil

1 tsp. kosher salt 

1/2 tsp. ground black pepper

1 cup dry quinoa

1 3/4 cups vegetable broth or water


For the Pumpkin Seed Pesto:

5 oz. arugula greens 

2/3 cup pumpkin seeds 

1 clove garlic

1 Tbsp. whole-grain mustard

Juice of 1 lemon

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes (optional)

1/4 cup olive oil

3-4 Tbsp. cold water

Instructions

  1. Preheat oven to 425 degrees F. 
  2. Chop cauliflower and broccoli into florets, and place on a large sheet pan. Toss with olive oil, salt, and pepper. Distribute vegetables in an even layer on the sheet pan, and roast in the oven for 25 minutes. 
  3. While the vegetables are roasting, place quinoa in a fine mesh strainer, and rinse under cool running water. 
  4. Bring broth (or water) to a boil in a medium pot, then add quinoa. Bring to a simmer, cover the pot, and reduce heat to low. Simmer for 15 minutes, until quinoa is tender and liquid is absorbed. Turn off the heat, and let stand 5 minutes, covered. Then, remove the lid and fluff the quinoa with a fork before serving.  
  5. While vegetables are roasting and quinoa is cooking, make the pesto. Place all ingredients (except water) into a food processor. With the food processor running, gradually add water one tablespoon at a time until pesto reaches smooth and pourable consistency. 
  6. To serve, divide cooked quinoa into four bowls. Divide and top with roasted vegetables. Drizzle with pesto. Serve warm. 
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!