Roasted Broccoli Bowl
There are days when leftovers need to be eaten and we’re not too sure how to go about getting them back onto the table without getting a heavy sigh from our spouse. “Oh, not this again…”. Comments like that really make us waddle between “well then make your own dinner” and “yup, this is what we’re eating..get over it. I love you!”
This recipe, however, is like a ninja for leftovers. It makes everything feel fresh & new. Which is super sneaky and I love it.
The leftovers featured in this recipe are rice & beans from my Colombian Black Bean Stew but they could have been any kind of protein & grain. Also, feel free to use any veggies you have for this recipe. It’s a great way to use up that “little bit of this & little bit of that” left in the crisper.
Makes 2 servings
1 C of leftover protein
1 C of leftover grains
1 head of broccoli, in florets
1 small head of cauliflower, in florets
1 head of garlic, with it’s skin
1 bunch of tomato on the vine
1 kohlrabi, skinned and sliced
1 red pepper, seeded & sliced
1 lime, juiced
10 min prep + 20 mins cook
Cut your broccoli & cauliflower into florets. Place it on a cookie sheet lined with parchment paper.
On a second sheet, place your tomatoes, sliced kohlrabi & garlic. You can leave the skin on the garlic but remove the hard bottom.
Drizzle everything with olive oil & sprinkle on salt, pepper & oregano.
Pop both trays into the oven set to 425 for about 15 mins (or until your veg starts to brown).
Once your veggies are nice and golden, remove everything from the oven into a large mixing bowl.
Squish the garlic out of it’s sleeves, squish the tomatoes & add the juice of a lime.
Mix everything together and serve up with your leftover warmed up rice & beans.