Recipe of the Week: Roasted Nourish Bowl (via A Couple Cooks)

This recipe is courtesy of A Couple Cooks, a cooking blog created by Indianapolis residents Sonja and Alex Overhiser. Frequent visitors of the Indy Winter Farmers Market, the sweet potatoes, beets, cabbage, and greens in this recipe were purchased from our very own IWFM vendors. Visit their website to view this recipe along with other equally beautiful and delicious seasonal eats.

Roasted Nourish Bowl with Lemon Tahini Dressing
For easy prep, cook the grain, make the dressing, and chop the veggies in advance; the day of, roast the veggies and put together the salad.
Makes: 4
What You Need
  • 1½ pounds sweet potatoes (2 medium)
  • 1 head cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 1 to 1 ½ cups black rice or quinoa, uncooked
  • 15-ounce can chickpeas (1½ cups cooked)
  • 1 beet
  • ¼ head red cabbage (we used a combination of savoy and red)
  • 12 cups salad greens
  • ⅓ cup sunflower seeds or pepitas
  • Lemon Tahini Dressing (below)
What To Do
  1. Preheat oven to 450°F.
  2. Dice the sweet potatoes; place them in a bowl and mix with 1½ tablespoons olive oil and ½ teaspoon kosher salt. Line a baking sheet with parchment paper and pour the sweet potatoes onto half of the sheet. Cut the cauliflower into florets; place them in the same bowl and mix with 1½ tablespoons olive oil and ½ teaspoon kosher salt. Pour them onto the other half of the baking sheet. Add fresh ground pepper and roast until tender, about 30 minutes.
  3. Meanwhile, prepare the rice or quinoa according to the package instructions.
  4. Drain and rinse the chickpeas; mix them with a drizzle of olive oil and a few pinches kosher salt.
  5. Peel and thinly slice the beet. Thinly slice the red cabbage.
  6. Make the dressing (below).
  7. To serve, place the salad greens in a bowl. Arrange small piles of each component. Drizzle with dressing and top with sunflower seeds or peptias.
Lemon Tahini Dressing
The dressing quantity makes much more than needed for 4 salads; save the remaining dressing for later use (you’ll want more!). Resist the urge to substitute bottled lemon juice for fresh lemons; fresh lemons are integral to the taste. Tahini is a Mediterranean sesame seed paste; invest in a jar and you’ll have it in your refrigerator for months to whip up delicious dressings and sauces.
Makes: 1 cup
What You Need
  • ½ cup tahini
  • 2 large lemons (about ½ cup)
  • ¼ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
What To Do
  1. In a canning jar or small bowl, combine ½ cup tahini, the juice of 2 large lemons (1/2 cup), ¼ cup water, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Cover and vigorously shake the canning jar, or whisk together the ingredients in a bowl.
  2. Reserve extra dressing for later use; it saves for about 1 month in the refrigerator. Bring the dressing to room temperature before serving (it becomes thick when chilled).


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