Not exact matches
As absolutely everything was so delicious it's hard to recommend anything in particular but I did especially love their root vegetable mash
bowl topped with
roasted wild
mushrooms, their curried sweet potato and their
roasted cauliflower.
Lunch was a hugh jass
bowl of my Rosemary
Roasted Potato,
Mushroom and Lentil Salad drizzled with sriracha.
-LSB-...] fennel and celery root
Roasted buddha
bowl Sloppy joes Millet and
mushroom tourtiere Hippie loaf Chickpea cutlets Muffuletta sandwiches Paella Seitan
roast stuffed with leek and shittake
mushrooms Black bean and -LSB-...]
To serve place the rice, spinach, cherry tomatoes,
roasted asparagus, and chickpeas and
mushrooms into each
bowl.
In a mixing
bowl combine
roasted and fresh carrots, some pickled
mushrooms, toasted almonds and arugula.
Combine farro and
roasted mushrooms in a serving
bowl.
Place the romaine lettuce in a large
bowl and combine with the
roasted mushrooms, toasted pecans and dressing.
The full nutty flavor of barley makes it a great choice in grain
bowls with
roasted vegetables, like this one with delicata squash and
mushrooms.
To put
bowls together, toss lettuce,
mushrooms,
roasted sweet potatoes together and top with fried egg + drizzle of tahini dressing.
Arrange the cooked farro in separate
bowls then top with
roasted mushrooms and vegetables.
Scoop the pasta into
bowls and add the
roasted broccoli,
mushrooms and cashews on top.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for
roasting (I used red pepper,
mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a
bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
In this vegan
bowl recipe, zucchini and
mushrooms are
roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula.
But now that it's warming up I'm digging on rice noodle
bowls like this one, featuring
roasted barbecue eggplant, asparagus, crispy
mushrooms and a sunny spin on romesco sauce.
Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters
Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice
bowl w. teriyaki salmon and wakame Stuffed plaice on
roasted aubergine Rye galette with caramelized fennel Poached egg on toast and
roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow
roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with
roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried
mushrooms
Made with
roasted broccoli, shrimp and
mushrooms, served with quinoa and a creamy pistachio yogurt, this buddha
bowl is bursting with nutrients and yummy flavors!
Full of umami and meaty in texture, I love
roasting mixed wild
mushrooms, then tossing them into grain
bowls or scrambled eggs and onto avocado toast and pasta (I'm obsessed with legume noodles).
Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for
roasting (I used red pepper,
mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a
bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
Made with
roasted broccoli, shrimp and
mushrooms, served with quinoa and a creamy pistachio yogurt, this buddha
bowl is bursting with nutrients and yummy flavors!
In a large
bowl, mix together the
roasted tomato sauce, celery root, sausage,
mushrooms, 1/4 cup / 60 g chopped basil, and whole cream.
In a large
bowl, add
roasted chicken breast, seedless grapes, cherries, apple, boiled
mushrooms, and chopped green onions.