Veggie Bowl

I have been inspired by the single bowl movement.  If you can call it a movement.  Anyway, I love the idea of a meal based entirely around the concept of complementary flavors.  Here are my two top bowls.

Sarah from mynewroots Winter Abundance Bowl
Kathy from Healthy. Happy. Life.  Green Goddess Bowl

And of course, my own.

The base of this bowl is roasted veggies.

I then add some chicken sauteed in vegetable oil (my oil of choice is coconut).  And finally top it off with kale sauteed with garlic in vegetable oil.  The combination of flavors is really satisfying.  If you are a vegetarian, or vegan, I am sure that this would be great with spiced lentils or chickpeas.

Veggie Bowl (with optional chicken)

one large white yam, cut into wedges or fries
one medium head cauliflower, cut into florets
three large carrots, cut into sticks
one boneless skinless chicken breast, cut into strips
one half bunch of kale, torn
two cloves garlic, minced
oil of choice (I like coconut, but canola or olive would work as well)
salt

Preheat your oven to 375 degrees.  Toss the cauliflower, yam, and carrots in salt and oil (about two tablespoons, more if necessary to cover the vegetables).  Lay them on a cookie sheet, turning every ten to fifteen minutes until the cauliflower shows some browning and the yams and carrots have dark spots about 45 minutes.  While the vegetables are roasting, saute the chicken until cooked through and slightly browned.  Set aside, saute the garlic until fragrant and then toss in the kale and about three quarters of a teaspoon salt.  Saute until the kale is thoroughly wilted.  Serve with the vegetables on the bottom, chicken in the middle, and kale on the top.  Enjoy.