Denver - Design District - Alameda and Broadway
368 S Broadway
Denver, CO 80209
What does it mean to eat the rainbow? It means to eat an array of colorful vegetables—the phytonutrients that give vegetables their vibrant colors are the same ones that also support human health! This Roasted Veggie Bowl makes it easy and delicious to eat the rainbow. Roasting vegetables makes them easier to digest and enhances their flavor, while the creamy sesame tahini dressing takes eating your veggies to a whole new level of deliciousness!
1. Preheat oven to 400⁰ F. Line two large baking sheets with parchment paper and prep the sweet potatoes, potatoes, carrots, beet, and radishes.
2. Spread the sweet potatoes, potatoes, carrots, beets, and radishes onto the baking sheets. Drizzle with 2-3 tablespoons melted coconut oil and season with 1 teaspoon curry powder and salt to taste. Place in the preheated oven for 15 minutes. Remove each tray, one at a time, to turn the vegetables. Place back in the oven to bake for an additional 5-10 minutes.
3. While the vegetables roast, prep the red pepper, broccoli, and kale. In a mixing bowl, toss the red pepper and broccoli with 1 tablespoon melted coconut oil and season with ½ teaspoon curry powder and salt to taste.
4. After the root vegetables have roasted for 20-25 minutes (and are beginning to soften and brown), add the red pepper and broccoli to either baking sheet. Roast for 10 more minutes.
5. In the same bowl used for the red pepper and broccoli, toss the kale with the remaining coconut oil and curry powder.
6. In the last 5 minutes of roasting (when the vegetables are almost ready to serve), add the kale to either pan and roast until tender and bright green.
7. Stir together all dressing ingredients, except for the water, in a small bowl until smooth and creamy. Add 2 tablespoons water and stir to combine; if the consistency is too thick add additional water, 1 tablespoon at a time, until desired consistency is achieved.
8. To serve, divide vegetables among serving plates or bowls, drizzle with the tahini dressing, and add a protein or additional toppings if desired.
Lobetia Sauvignon Blanc
Bored with your weeknight meals? Try adding a delicious flavor-packed sauce to spruce up almost anything on the menu—without adding much extra time to your night. Chimichurri is delicious on chicken, fish, steak, tempeh, tofu, beans, or vegetables. It can be used as a marinade before cooking or served on top after cooking. Use parsley pesto the same way; it is also tasty on spaghetti squash, pasta, potatoes, and rice. Bring new life to your tired weeknight meals and impress your family with a fresh and zesty good4u sauce!
1. For the chimichurri: Add the parsley and cilantro to a food processor and process until finely chopped, about 1 minute. Add the remaining ingredients and process until all the ingredients are finely chopped and well combined. Taste and adjust the flavor to your liking. Chimichurri is easy to adjust to your taste: Add more red pepper, garlic, or salt if you like, if you don’t like cilantro, simply leave it out. The outcome should be a fresh flavor, with a little spice and zing. When the taste is to your liking, scrape it into a bowl to use immediately, or transfer to a jar with a tight-fitting lid to refrigerate until ready to use.
2. For the parsley pesto: Add the garlic, parsley, walnuts, and cheese to food processor. Process until a paste forms, stopping to scrape down once or twice while processing. Add the olive oil, pouring very slowly, while the food processor runs, to gradually blend the oil into the parsley mixture; adjust the amount to your preference for thickness. Once incorporated, stop to add salt and pepper to taste and process again until well combined. When the taste is to your liking, scrape it into a bowl to use immediately, or transfer to a jar with a tight-fitting lid to refrigerate until ready to use.