Dukkah Roasted Veggie Pilaf Bowl
This is your one stop shop for a jazzy meatless Monday meal, with African spices and veggies galore! This Dukkah roasted veggie pilaf bowl is done in 30 minutes, serves a whole family, and is gluten free, vegetarian, and has paleo and vegan options to make it suit your dietary needs! It’s fabulous hot or cold!
Dish Count :: 1 Roasting Pan, 1 Large Mixing Bowl, 1 small Bowl
The last six months my eating mantra has been “eating to survive”. When I was one maternity leave it was “eat any chance you have a hand free”, which was religiously peanut butter toast with bananas and cinnamon. I was just trying to consume enough calories to keep my supply up.
When I returned to work it was “eat any time you aren’t furiously typing at your computer, or balancing a baby, or pumping in the office drawings room”, with lots of chopped salad kits and freezer meals that I had prepared for dinner, with peanut butter squeeze packs, and Epic bars to keep me going through the day.
Now with Emmett at 6 months, I am finally ready to transition to eating for “me” again. Maybe that makes sense to some people, but now that I can move on from my anxiety of not having enough frozen milk supply to feed Emmett when he’s at daycare, I can really start tackling my diet again and eating for my health, and rebalancing my foods to make me feel good again.
Don’t get me wrong, I love carbs and toast and cereal and all of those things, but while I was dealing with gestational diabetes when I was pregnant, it gave me a wake up call and made me realize that I have to really focus on food in a long term way, not just eating to survive.
Lindsay’s book Nourishing Superfood Bowls couldn’t have come into my life at a more opportune time. I have always loved her colorful dishes, simple approach, and zeal for fun! If you’re familiar with Lindsay and her blog Cotter Crunch, you know she thrives on gorgeous gluten free meals. Her book is packed with the same fabulousness as her blog, taking on breakfasts, lunches, dinners and desserts in bowl form. I was so excited to dig in and see where I could take a page out of her book and really start to nail down my new eating habits for a new-mom lifestyle.
There were so many recipes to pick from, but landing on this Dukkar Roasted Veggie Pilaf Bowl gave me so many leftovers, I was able to have lunch prepped for my entire work week. The spice combo is delicious, and the plethora of roasted veggies was a real spectacle for the eyes, too. It blends fresh and roasted veggies with fluffy quinoa!
To make it paleo you can just omit the parm and yogurt dressing!
Lindsay’s mission of healthy, colorful food is totally met in this book. I adored everything about this. For the dressing, I used Tessemae’s ranch dressing to keep this dairy free and vegan. The fresh lemon squeeze on top really lightens up the flavors too.
Lindsay’s book is packed with stunning dishes that make fresh and clean eating truly easy. The baja fish taco bowl is next on my list!! If you want to dive into healthy eating in a fun way, this book is a great starter. It’s not fussy or complicated, and she has adaptations for nearly every style of eating you’re trying, with many recipes easy to adapt to vegan, paleo, or Whole30 compliant. When I do my first post-pregnancy Whole30 next month (hopefully), I am going to be relying heavily on this book for my meal prep needs.
To see more cookbook reviews from your favorite bloggers see the links below!
And don’t forget my book Cast Iron Gourmet!! Packed with 77 recipes that will make you fall in love with cast iron!
All of these books were made with a lot of love, time, and dishes, so make sure you check them out and find a new way of cooking to suit you!!Print
This is your one stop shop for a jazzy meatless Monday meal, with African spices and veggies galore! This Dukkah roasted veggie pilaf bowl is done in 30 minutes, serves a whole family, and is gluten free, vegetarian, and has paleo and vegan options to make it suit your dietary needs!
- 4 cups Chopped Cauliflower
- 2 cups sliced Mushrooms
- 1 cup Pearl Onions, peeled and sliced in half (or sub 1 cup roughly chopped onion)
- 1 cup sliced Cherry Tomatoes
- 1 cup Chickpeas, rinsed and drained (I used a full can…)
- 1/3 cup Olive Oil
- 1–2 Tbsp Dukkah seasoning (see notes below for homemade option!)
- 1 cup chopped Spinach or Brussels Sprouts
- 1/4 cup Pepitas or Pumpkin Seeds
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder
- 2 cups Quinoa
- Broth of choice
- 2/3 cup Fresh Radish, optional
- Fresh Lemon
- Parmesan, optional
- Yogurt dressing, or non-dairy dressing of choice
Homemade Dukkah Seasoning
- 1 tsp Cumin
- 1 tsp Sesame Seds
- 1/2 tsp ground Coriander
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tsp crushed nuts (if desired)
- Preheat oven to 425 degrees.
- In a large bowl, add ingredients from cauliflower to dukkah seasoning, and toss to combine them all.
- Spread the mixture out onto a large baking sheet, and add the greens and pepitas. Season with additional salt, pepper, and garlic powder.
- Roast for 15-18 minutes, or until the cauliflower is cooked through. Remove from the oven and set aside.
- While you are roasting the veggies prepare the quinoa according to package direction, using the broth listed in the ingredients. Once cooked, fluff and set aside.
- To serve, layer a large serving bowl with the quinoa, then add the roasted vegetables. Top with the sprouts, radishes, squeeze of lemon, parmesan and dressing. Serve immediately!
From Lindsay Cotter’ new and fabulous Nourishing Superfood Bowls book!!
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