This recipe is great due to its versatility–substitute any veggies in the fridge and mix up the protein to keep it interesting. It’s nice to pair at least one roasted vegetable with the raw for different textures. This dish can be served hot, cold or at room temperature. If you cook anything in advance, cool and chill it or use it within 2 hours of cooking.

Yield: 4 servings

1.5 cups quinoa or brown rice
2 medium sweet potatoes, peeled & chopped into 1 inch cubes (or cauliflower)
2 tsps olive oil
salt, pepper, cinnamon, cajun seasoning to taste
1 cup red cabbage, finely shredded
2 cups other veggies e.g. leafy greens, grated carrot or beet, chopped peppers, or cucumbers
2 cups cooked protein e.g. boiled eggs, shredded chicken, cooked shrimp, baked or smoked tofu
1 cup sauce e.g. peanut, miso/tahini (mix equal parts with minced garlic, fresh lemon or lime & water to desired consistency)

1. Preheat oven to 375F. Toss sweet potatoes with oil and desired spices and spread in one layer on a baking sheet. Bake in oven for 30-40 minutes until tender and lightly browned, stirring occasionally. 

2. Meanwhile, in a medium-sized pot, cook brown rice or quinoa according to package directions. Set aside once done with a clean tea towel between the pot and the lid to absorb the steam. Let cool 10 minutes. 

3. In four shallow bowls or plates, place an equal serving of quinoa or rice (tip: pack grains into a 3/4 cup measure to use as a mold). Place other veggies and protein in small piles surrounding grains, creating a beautiful and colourful plate. Drizzle with sauce.

Recipe by Nicole Fetterly, RD