The Winter Bliss Bowl is a satisfying, flavorful alternative to a salad from the fridge in winter. But who says a salad has to be cold? This time of year is the time for shedding those holiday pounds. It’s winter here, and the last thing I want is a cold salad from the fridge. Soup is great, but sometimes I want something more substantial. And behold the Winter Bliss Bowl.
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Roasted Vegetables are Pure Bliss
I love roasted vegetables. The roasting process brings out the natural sugars in vegetables, caramelizes them a little, and allows for creative seasoning. It’s also a super easy way to prepare vegetables and is a perfect method for meal-prepping dishes to enjoy throughout the week.
And if cold fresh vegetables can provide the foundation for a cold salad, hot roasted vegetables can provide that same foundation.
The beauty of the Winter Bliss Bowl is that a lot of vegetables are delicious roasted. For this article, I used carrots, cabbage, red onion, broccoli, cauliflower, and sweet potato. Other vegetables that roast beautifully are beets, parsnips, turnips, red cabbage, kale, Brussels sprouts, sweet bell peppers, and portabella mushrooms.
Top the Roasted Vegetables with Your Favorite Protein
Like a cold salad, how a Winter Bliss Bowl is created is entirely up to you. I like pan-seared chicken breast seasoned with lemon pepper. But it’s also delicious with pan-seared salmon or ahi tuna steak, shrimp, thin-sliced grilled steak, or pan-seared pork tenderloin. For a meatless option, try topping your Winter Bliss Bowl with chickpeas, lentils, black beans, or your favorite chopped nuts. A lot of cooks like the Winter Bliss Bowl with falafel.
I love topping mine with big pieces of shaved parmesan cheese as well. Then, if you like, add a chopped fresh herb. This one is topped with big, torn pieces of fresh cilantro.
Finally, drizzle the Winter Bliss Bowl with your favorite salad dressing or with a simple blend of olive oil, lemon or lime juice, and black pepper.
How to Make a Winter Bliss BowlPrint
Winter Bliss Bowl
A delicious and nutritious alternative to cold salads.
1 lb. of fresh carrots
1 large red onion
3 sweet potatoes
1 head fresh cauliflower
3-4 fresh broccoli crowns
1 head fresh cabbage, green or red
1 whole boneless, skinless chicken breast
1/2 package of dried lentils, cooked
Several large pieces of shaved parmesan cheese
Juice of 1/2 lemon
2 tablespoons fresh, torn cilantro
Your favorite seasonings to taste
To roast the vegetables:
Preheat oven to 400 degrees.
Peel and cut the vegetables into large, fairly uniform-sized pieces for even cooking. Cabbage roasts better when it’s cut into wedges rather than chopped into smaller pieces.
Then, place the vegetables into a large, shallow roasting pan. Mine is 12×16. Liberally drizzle olive oil all over the vegetables. Season the vegetables with your favorite seasoning. I like Corky’s Cookout Grillin’ Pepper. It’s a flavorful blend of course ground black pepper, chipotle, and sweet bell pepper that’s wonderful on roasted vegetables.
Next, place the pan in the hot oven and roast the vegetables for about 20 minutes. Then, take them out of the oven and using a spatula flip them over to cook them evenly on all sides. Continue roasting the vegetables for about another 15 minutes until they’re tender but not mushy.
To prepare the chicken:
Cut whole, boneless skinless chicken breasts in half horizontally. This makes them thinner and they cook through faster and more evenly. In a shallow frying pan, melt about 2 tablespoons of olive oil on medium heat. When the pan is ready carefully place the chicken breast pieces into the oil and cook on medium until the juices run clear and there’s a pretty brown color on both sides.
When they’re done, remove them from the heat and slice them at an angle to make them pretty.
To prepare the lentils:
Soak the dried lentils for about 6 hours or overnight in a bowl filled with enough water to cover them by a couple of inches.
Then dump the lentils into a colander to remove any water that isn’t absorbed. In a large 3-quart saucepan, add about 2 quarts of water and the soaked lentils. On medium heat, cook the lentils for about 30 minutes until tender. Finally, drain the cooking water from the lentils. Salt and pepper them to taste and use them to top your Winter Bliss Bowl.
When everything is prepared, assemble the roasted vegetables in a bowl. Then sprinkle about 1/2 cup of lentils all over the vegetables. Next, place the chicken slices on top of the lentils. Tear some big pieces of fresh cilantro leaves and sprinkle all over the Winter Bliss Bowl. With a vegetable peeler, shave large pieces off of a wedge of fresh parmesan cheese and place that on top of the chicken. Squeeze the juice of half a lemon all over. Salt to taste and enjoy!
This recipe is just one of many ways to create a Winter Bliss Bowl. Just roast your favorite vegetables, top with your favorite meat, beans, nuts, and/or cheese, and then drizzle with your favorite dressing. This dish is a great way to enjoy vegetables in a simple salad-style dish throughout the winter.
And it’s perfect for meal-prepping. Just make everything ahead in one day, then store in the fridge using what you need as you go through the week. Meats keep for 2-3 days max. The vegetables will be good for about 5 days.
Shop Here for Items Needed to Make the Winter Bliss Bowl
I hope this flavorful alternative to a cold salad from the fridge in winter inspires and encourages you to enjoy healthy dishes this winter. What do you think you’ll add to your favorite Winter Bliss Bowl?
Have a wonderful New Year!
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