A fresh start to Fall

When vegetables are given a little extra prep and attention, they can become one of the best parts of a meal. This Veggie Glow Bowl is a great example of what happens when fresh vegetables are properly seasoned and roasted. The cauliflower, broccoli, and carrots develop beautifully caramelized edges, while fresh greens, creamy avocado, and crunchy sunflower seeds bring color and texture to every bite.

The roasted vegetables bring a little of that cozy fall feeling, but the fresh greens and lighter ingredients keep the dish from feeling too heavy while the Lowcountry heat is still lingering.

The vegetables can be paired with rice, quinoa, or pasta. Serve them over your favorite grain for a satisfying lunch or dinner, or enjoy them alongside grilled chicken or fish as a colorful side dish. Rice and quinoa also make this an easy gluten-free option.

With fall calendars beginning to fill up, having a batch of roasted vegetables ready to enjoy throughout the week can be a welcome convenience. They can easily accompany a favorite protein without requiring much extra preparation. This dish is a lovely way to welcome the flavors of fall while still enjoying the lighter, fresher feeling of late summer.

Ingredients

• 1 small head of cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1 large carrot, shredded or diced
• 3 Tbsp. extra-virgin olive oil, divided
• 1 tsp. paprika, garlic powder, cumin, salt and black pepper

• 1 cup rice, quinoa or pasta – cooked with vegetable broth below
• 2 cups vegetable broth
• 2 packed cups mixed greens
• 1/4 cup roasted sunflower seeds
• 1 ripe avocado, sliced

• Dressing of your choice or simply olive oil and balsamic vinegar

Instructions
1. Preheat oven to 425F. Add cauliflower, broccoli florets and carrots to a large rimmed baking sheet. Add 2 Tbsp. olive oil, paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
2. Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized. Allow to cool.
3. Make the rice, quinoa or pasta with the vegetable broth. Allow to cool.
4. Place mixed greens in a large bowl, add rice, quinoa or pasta and toss with dressing of your choice.
5. Top the bowl off with the vegetables and top off with more dressing.
6. Garnish with sunflower seeds and avocado.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.