Now that the cooler months are among us warmer dishes are my go to for lunches. I love roasting a big batch of root veggies such as sweet potatoes, squash and beets and having some extra quinoa or brown rice to have on hand. I have also been grabbing some Yves Veggie Cuisine Falafel Balls to have on hand when I’m in a pinch. Their falafels make the perfect addition to this winter bliss bowl. Try topping it off with my light and creamy hummus (the recipe is below and has a few secret ingredients!). This makes the perfect quick and easy lunch!
Winter Bliss Bowl
1 cup cooked quinoa
Juice of half a lime
Handful of Italian parsley and mint, finely chopped
2 medium sized beets
1 small butternut squash
1 package Yves Veggie Cuisine Falafel Balls
Leafy greens of choice (spinach, arugula etc.)
Method: Peel and chop beets and butternut squash and assemble on a lined baking pan. Drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 400 degrees for 20 minutes. Cook quinoa according to package. Combine cooked quinoa with chopped herbs and lime juice. Cook Yves Veggies Cuisine Falafel Balls according to package.
To Assemble Bowls:
Line a medium sized bowl with leafy greens . Add in half of the quinoa mix, 1/4 cup of beets and 1/4 cup of butternut squash and 5-6 pieces of the Yves bites.
Then comes the fun part! Get creative with the toppings!
A few of my favourites:
Beet and cashew dip
Hummus (try the recipe below!)
Nuts and seeds
Light and Creamy Hummus
1 can chickpeas, rinsed and drained
1/2 cup greek yogurt
1 tbsp peanut butter
1 clove garlic
Handful of Italian parsley
Juice of half a lemon
1/8 tsp cumin
Salt and pepper to taste
Combine all ingredients in a food processor and blend until smooth.
Simple and nourishing comfort food at it’s best!