Another lazy dinner meal coming ‘atcha! It may not be as lazy as before, but it is pretty damn close. With fall in full swing, I thought it would be nice to play up some fall veggies, vivid colors, and the overall coziness of this time of year. Put it all together and what do you get? An Autumn Harvest bowl.
Okay, so there are quite a few parts here, so let’s break them down. We’ll start with the grains. I went with white quinoa and black rice. Black rice, which is actually purple rice. THIS MADE ME SO HAPPY. Loved the color! Simple enough, though. I just followed the instructions according to the packet, so let’s not get all crazy. It is what it is. Just do it.
Moving onto my favorite…. veggie prep!! Dice ’em. There really is no wrong way, people.
For my autumn harvest, I used:
- Summer squash
- Red peppers
- Sweet potatoes
Once chopped, add the sweet potatoes to a pan of water and boil until soft. These are for mashing, because who doesn’t love mashed sweet potatoes?
lolol. Moving on! While those potatoes are boiling, dice up some garlic if you have it, and add it to a sauté pan with some oil. Add the rest of your chopped veggies – kale and all. Mmmm, kale yeah.
Medium heat works, tossing occasionally. Here is where you can add any spice that your heart desires. I went with cajun, salt, and pepper. Simple.
Now, for the potatoes.
Mash ’em up with some soy milk, Earth Balance butter, salt, and pepper. That’s it, folks! When everything is done, plate it up! Fiestaware time, baby… a hearty red color was only appropriate.
There you have it… a bowl that screams fall. Eat it while in your fuzziest pjs, enjoying the cool crisp air, and foliage. Maybe burn a pumpkin candle. Really get into the spirit, people… it is the best time of year!! xx Bianca