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
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.
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.
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.