Midnight Macro Bowls
with Broccolini & Carrot Ginger Dressing
The colors in vegetables can tell us a lot about their health properties. Red, blue and purple fruits and vegetables usually contain anthocyanins, and red fruits and vegetables often contain lycopene as well. These brightly colored fruits and vegetables often also contain essential vitamins and minerals such as potassium, vitamin A, vitamin C and folate.
INGREDIENTS
- ¾ cup midnight grains
- 1 shallot
- 2 carrots
- 1 oz fresh ginger
- 2 tbsp rice vinegar
- 2 tsp tamari
- 6 oz broccolini
- 1 zucchini
- 2 oz shredded red cabbage
- 1 tbsp hemp seeds
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Preheat the oven to 400°F. Add the midnight grains to a small saucepan with 1¾ cups (3½ cups) water. Bring to a boil, reduce heat to low, cover, and cook until the grains are tender and water is absorbed, 25 to 30 minutes. Let stand for 5 minutes, covered.
Peel and grate the carrots. Peel and roughly chop the shallot and ginger. Add 1 cup (2 cups) grated carrots, 2 tbsp (4 tbsp) chopped shallot, 1 tbsp (2 tbsp) chopped ginger, rice vinegar, tamari, 2 tbsp (4 tbsp) vegetable oil, and ¼ cup (½ cup) water to a blender. Blend on high until smooth. Taste, and add salt as necessary.
Trim 1 inch off the broccolini stems and transfer the remaining stalks to a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until bright green and crisp-tender, 5 to 7 minutes.
Use a peeler to peel the zucchini into ribbons. Add the zucchini ribbons to a large bowl and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper.
Divide the cooked midnight grains between large bowls. Top with the roasted broccolini, zucchini ribbons, and red cabbage. Drizzle the midnight macro bowls with carrot ginger dressing and sprinkle with hemp seeds. Enjoy!
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QUINOA VEGGIE BOWLS with Roasted Brussels Sprouts & Lemon Vinaigrette
DILLY MACARONI SALAD with Broccolini & Watermelon Radishes
BUFFALO TEMPEH NACHOS with Celery Salsa & Ranch Crema
GREEN CURRY FRIED RICE with Crispy Tempeh & Quick Pickles
