I went grocery shopping without a list for the first time in awhile.
It felt pretty, pretty good (Does anyone else think of Larry David when they say that?).
I'd forgotten how inspiring it was to just create a meal based on the seasonal items I found at the market or in my CSA delivery (I had put a hold on deliveries because I was sticking to a strict list of ingredients I needed for testing).
Lately, for dinner, I've been loving just throwing some roasted veggies over rice or another grain and drizzling it with coconut tahini sauce. I'm in love with the stuff. I put it on everything. Sometimes, I dip whole red cabbage leaves in it and eat it like that (Red cabbage is my new favorite chip. I may have a problem).
But I digress. Back to roasted veggies, rice, and tahini sauce. Bowls in general are totally my jam and definitely one of my favorite go-to dinners. This newest version, though... Let's just say I've had some variation of it for dinner 7 times in the last 2 weeks. I'm no statistics whiz, but I think that means I like it a lot.
This spring veggie bowl includes a selection of seasonal produce: Purple cauliflower, yellow crookneck squash, and purple kohlrabi (though, when you peel it, it just looks white). Kohlrabi is in the same family as cabbage, broccoli, and cauliflower and looks like a little octopus spaceship before you peel it. I like to roast it with salt, pepper, and a little bit of garlic powder and it tastes very similar to a slightly sweeter radish or maybe a cabbage core (given my new addiction to cabbage, I'm not surprised that I'm so attracted to kohlrabi). I roasted all of the veggies and then added some sugar snap peas for some sweetness and crunch. While at the market, I perused the grains in the bulk bins until I found one that made me say to myself "Ooooh! Pretty!" This Jade Pearl rice is a pale shade of green and actually, before it cooks, looks like a bunch of tiny jade stones (though I'm wondering why they named it "Jade Pearl"...)(that was my stab at sarcasm).
I always like to throw some greens in the bowl before I add anything just so I can meet my DGQ (daily greens quota). Sometimes I like to layer the bowl, with grains first, then topped with veggies and drizzled with whatever sauce I'm using. Not this time. This time, I just wanted to mix it all together, throw it in the bowl with the greens and douse it with my obsession the coconut tahini sauce. I'm sure you've gathered that oh my god, it's so good. Just writing this, I'm getting inspired to make another trip to the market so I can make it again tonight!
Ingredients
- 1 large or 2 small heads of purple cauliflower (or regular cauliflower), broekn into florets
- 1 kohlrabi bulb, peeled and chopped
- 3 to 4 yellow crookneck squashes (or yellow squash or zucchini)
- olive oil spray
- salt and pepper to taste
- several dashes garlic powder
- 2 cups jade pearl rice (or grain of choice)
- 2 teaspoons rice vinegar
- 2 cups sugar snap peas, trimmed
- Greens of choice
- Coconut Tahini Sauce
- Sesame seeds
Instructions
- Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
- On 1 baking sheet, spread out the cauliflower and kohlrabi. Spread the squash slices on the other. Lightly spray all with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat. Place in the kohlrabi and cauliflower in the oven and roast for 15 minutes. After 15 minutes, flip the veggies and also add the sheet with the yellow squash. Roast for another 10 to 12 minutes or until the squash is tender, but not mushy.
- While the veggies are in the oven, cook the rice. You can cook it in a rice cooker, according to your machine's instructions or combine the jade pearl rice and 3 cups of water in a medium pot and bring to a boil. Once boiling, reduce to a simmer and let simmer for 20 minutes or until tender. Drain off excess water and add the rice vinegar and salt to taste. Keep warm until ready to use.
- In a large bowl, toss together the roasted veggies, the snap peas, and the rice. Add more salt and pepper if necessary. Serve atop a bed of greens, drizzle with the coconut tahini sauce, and sprinkle with sesame seeds. Enjoy!
What seasonal produce inspires you in the kitchen?
Photography by Chris Miller
Sabrina
Stunning colours! I love to be surprised by market finds. It feels great not to have a list once in a while.
Emily @ It Comes Naturally Blog
That looks beautiful - I was wondering what to do with kohlrabi! I always go shopping with a list - but I don't always stick to it 🙂
Abby @ The Frosted Vegan
I am in LOVE with how pretty this is!!
Claire
Never seen jade pearl rice but I want it! This bowl looks like every dinner I dream of eating before I end up throwing together the same veggies I always have in the fridge as a vehicle for my very own tahini obsession. Been obsessed with the stuff for years, I've been waiting to get sick of it but no such luck! Never thought of combining with coconut milk but I think I know what's getting drizzled on dinner tonight...
sue/the view from great island
What a stunning meal! I love exotic rices, and I haven't tried that beautiful jade rice yet. I have a Thai lavender rice in my cupboard that I've been dying to use but I'm haven't been quite sure what to do with it. Maybe I can try with this recipe. The colors of this dish are so spectacular!
Eileen
This veggie bowl looks so delicious! I love all the beautiful colors. 🙂 Also, now I'm really regretting not buying the sugar snap peas I saw at the farmer's market this weekend...
Nicollette
I get kohlrabi in my csa box all the time and never know what to do with it--- I can't wait to try this!!
Ana
Oh mah gawd!! The photos look absolutely amazing (the recipe rocks too, of course, with all those veggies and nutrients). I would LOVE if you could do a series of posts on food photography!
Amy
Oh my gosh. This looks SO GOOD. I'm definitely making this recipe this week! Thank you for sharing, as always! xo
Grace @ FoodFitnessFreshAir
Grain bowls or huge kale/collard salads with a healthy dose of tahini sauce have been my go-to lately! So much so I've been neglecting my blog a bit. But sometimes, veggie bowls triumph, and really do hit the spot. I've been doing a nutritional yeast - tahini dressing. Would love to try some coconut milk in there!
Sarah
This is so beautiful, oh my gosh! My CSA doesn't start until mid-June... but I am so very much looking forward to it! I went to see the coconut tahini recipe and I got so impatient scrolling down, that's how good you make it sound. I will make this dressing soon, as I just finished my jar of homemade balsamic vinaigrette this morning.
Emma
That rice is so pretty! I'm definitely inspired by going to the Farmers' Market and seeing the array of beautiful produce. I actually nearly picked up kohlrabi at the weekend thinking I hadn't used it recently. I like to shred it and turn it into a light slaw.
lori @ thehealthminded.com
The purple cauliflower here made my heart skip a beat. So lovely. I can see this as a great addition to an Easter buffet! And, those purple vegetables can help prevent premature aging and even reduce the risk of cancer. Nice choice!
Isadora
This salad looks absolutely amazing and so springy! I love the purple and green color combination! I had a spring wedding and those were my wedding colors! Also, the photographs are beautiful!
Katie @ Produce on Parade
Oh my goodness, this is absolutley, hands down, completely gorgeous!! Wow! I love kohlrabi too, and it grows up here in Alaska really well, woot, woot! 🙂 Roasted veggies have been my go to quick dinner for the past week too, though I'm boring at just eat 'em up plain. Also, I think of Larry David when any goes, pretty, pretty....anything. Haha.
Anna {Herbivore Triathlete}
This is SO pretty Kristy! I love tahini based sauces and veggies are always better roasted in my opinion. The rice is beautiful! Lovely recipe as always.
Mila
I've seen kohlrabi in the store and have been tempted to buy it but was not sure what to do with it. I'm gonna try this now- thanks!
Heather
Such a pretty dinner- that cauliflower is the best shade of purple!
KT
Ooooh, I've never heard of coconut tahini sauce. I live in the UK and have never seen/heard of it (Tahini, yes. Coconut Tahini = no) A quick google for a recipe doesn't seem to show up anything either. What is this delicious sounding product? Do you think it could be easily homemade.
keepinitkind
Hi KT- it's actually not a product. It's one of my recipes: .
KT
Oooh, I see. Sounds divine. I had a quick search on your site there but can't seem to find it. Do you feature the recipe online?
Thanks!