Linda Hendrickson
Tablet Weaving and Ply-Splitting Books, Tools & Kits

Recipe for a Veggie Bowl

My veggie bowls typically have some kind of grain (usually millet or quinoa, or occasionally, brown rice), some kind of bean (black, pinto, or garbanzo), some kind of leafy green (kale, collard greens, or chard), some broccoli, and whatever else is on hand to fill up the bowl. I always have corn, peas, and green beans in the freezer, and keep a small jar of each in the refrigerator to add to veggie bowls.

I cook a grain and also a batch of beans in the Instant Pot every week to have on hand for my veggie bowls.

I go for lots of color! Here's what's in this photo, although you can't actually see everything.

1/2 cup cooked millet
1/2 cup garbanzo beans
a big handful of chopped collard greens
some chopped broccoli
some steamed butternut squash
some steamed purple sweet potatoes
some shredded beet
Seed Dressing (see the recipe with John's Potato Salad)

Prep vegetables as needed. In this case, all I had to do was chop the collard greens and broccoli. Put everything except the dressing in a bowl. Microwave for 2 minutes. Add dressing.

There are endless variations. Great for lunch or supper.


This page created on February 1, 2022.