Black Quinoa + Roasted Vegetable Bowl

This is the holiday balance for me. Between pies and cookies and candies, I start to crave vegetables before going into full sugar overload. I came across a recipe recently, well not so much a recipe but a deconstruction of Harlow’s Betty Bowl. It looked so good I just had to make it. And it’s really fun to make because you can change and swap out so many types of vegetables, grains, toppings and dressings. I didn’t have kimchi for this particular salad but I’m looking forward to adding that next time.  

I hope you are having a wonderful holiday season filled with delicious and healthy foods. And cookies too :) Wishing all of you a happy new year and colorful whole foods for 2014!

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Black Quinoa + Roasted Vegetable Bowl

With sautéed kale, cilantro chick peas and avocado

Roasted Vegetables

  • 1 small cauliflower, chopped
  • 2 cups butternut squash, cubed
  • 1 red pepper, chopped
  • 1 cup small potatoes, halved
  • 3 tablespoons olive oil
  • Pinch of Ancho chili powder
  • Salt & pepper

Preheat oven to 400°.

Combine vegetables in large mixing bowl, add olive oil, chili powder, salt and pepper. Toss until well combined. Spread on baking sheet in single layer and bake for 30-40 minutes until vegetables are tender. Remove from oven and allow to cool to room temperature.

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Sautéed Kale

  • 1 bunch of kale
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • Salt & pepper

Cut kale stem from leaves (folding leaf in half and cut away stem works well) and separate stems from leaves, roughly chop both stems and leaves. In a large sauté pan heat olive oil, add garlic and cook for a minute or so, add stems and cook for a few minutes until almost tender, add the chopped kale leaves and cook for 1-2 minutes until just tender. Set aside.


Cilantro Chick Peas

  • 2 cups cooked chick peas
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro, chopped
  • Cayenne pepper

In a bowl toss chick peas in olive oil together, add cilantro and pepper. Refrigerate until ready to serve, the longer it sits the more flavorful it will be.


Garlic Ginger Dressing

  • 1 tablespoon fresh grated ginger
  • 1 clove of garlic minced
  • 1/2 lemon juiced
  • 1/3 cup olive oil
  • Fresh ground black pepper

whisk together ginger, garlic, black pepper and lemon juice, slowly add olive oil until emulsified.


Quinoa & Toppings

  • 2  cups cooked Quinoa
  • 1/2 avocado
  • Sesame seeds
  • Poached egg (optional)
  • Kimchi (optional)


Prepare your quinoa as directed (I used a rice cooker, 1 cup quinoa, rinsed well with 1 1/2 cups water)

In large bowl arrange quinoa, roasted vegetables, sautéed kale, chick peas and avocado, top with egg, dressing and sesame seeds. 

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