Today felt like a real winter day, which doesn’t always happen in the DC area in January. It was a real feel of 14 degrees outside, and both kids had a cough and runny nose, which meant a day indoors with lots of warm food and playing. I love making huge bowls of grains, roasted vegetables and filling the house with the smell of roasted garlic and olive oil. It is seriously delicious, and it’s always nice to eat a filling and healthy lunch on a cold day. I’ve been having fun experimenting with different grains, even though we pretty much only eat gluten-free, I really wanted to take a chance with farro. It’s another grain that I’ve known about for a long time, but never actually cooked with, and I thought it would work well with the rainbow beets we bought and brussels sprouts.
This entire thing takes about 40 minutes to make, but with very minimal prep time and effort! The only thing that really takes time is cutting up the beets, but even then I used a rough chop and used chunky pieces. I also left the dressing or sauce part up to you, since I think a ton of different things would work well with this simple dish. I would go for a tahini dressing, or the avocado dressing I made with my quinoa left-overs recipe. I ate my bowl with a bunch of sauerkraut from a local company, HEX Ferments, made from green cabbage, gold beets, ginger, arame and hijiki seaweed, burdock root and sea salt – it was so tasty and perfect with farro.
I have some other delicious veggie bowls from other bloggers – I can’t wait to try them out!
Spring Roll Bowl from Pixel-Sprout
Thai Peanut Burrito Bowl from Fooduzzi
Supergreens Macro Bowl from RachLMansfield
Vegan Teriyaki Bowls from Balance with B
Chickpea Quinoa Power Bowl from Love Me Feed Me
Winter Kale Salad from In It For The Long Run
What are your favorite comfort foods to eat in the winter? Leave a comment with your favorite winter vegetable!