Sweet Potato and Roasted Veggie Bowl with Lemon Herb Dressing

Ok let’s be honest. I plan out what recipes I am going to cook every week, I grocery shop in accordance with those recipes, and I stick to what I have planned. It saves money and unnecessary trips to the grocery store, and in an ideal world it’ll always go that smoothly. Realistically, it doesn’t always go down that way. Sometimes I over plan and then I have to use things like produce quickly so that it doesn’t go bad.

Tonight was one of those nights. I meal planned and all those good things but I haven’t needed to cook in almost 5 days. So when I went to make dinner tonight, I discovered that I not only didn’t have a lot of the ingredients I needed on hand, but some of the things I did have on hand had spoiled (which is totally my bad and annoys the CRAP out of me).

So time to pivot. Granted I did stand in front of my refrigerator for a hot second, brainstorming what would work, and eventually came up with this deliciousness. Luckily it gave me a ton of leftovers too so back to not cooking for another few days! Yay!

Sweet Potato and Roasted Veggie Bowl with Lemon Herb Dressing

Prep time: 15 minutes

Cook time: 45 minutes

2 sweet potatoes, peeled and diced

¼ red onion, chopped

1 zucchini, chopped

1 15 oz can garbanzo beans, rinsed and drained

1 head of cauliflower, chopped

2 tablespoons olive oil

1 tablespoon oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon paprika

½ cup wild rice

½ cup red quinoa

2 cups chicken broth

Salt and pepper to taste 

Lemon Herb Dressing

1 lemon, juiced

½ cup olive oil

1 garlic clove, minced

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon honey

Salt and pepper to taste

 Preheat your oven to 425 degrees and spray a cookie sheet with non stick spray. Arrange the veggies on the cookie sheet in a single layer, sprinkle with seasonings, drizzle with olive oil and toss to cover equally. Cook for 30 minutes, toss gently and then cook for another 10 to 15 minutes or until veggies are tender. 

While the veggies cook, combine your rice and quinoa with the chicken broth, in a small saucepan, bring to a boil and then cover and simmer until cooked, around 20 minutes. 

Combine all of your dressing ingredients in a small bowl and whisk until well mixed. 

Put the rice and quinoa in a bowl, top with your veggies, drizzle the sauce over all of it and enjoy while hot!

Store the leftovers in an airtight container, with the dressing in a separate container.