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 the raw vegetables 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. Allow children to help determine their toppings. For adults, top with a favourite sauce like peanut or a miso tahini sauce. By using whole grains, protein foods and plenty of vegetables, these bowls are balanced according to Canada’s Food Guide.
1. Preheat oven to 375°F. Toss sweet potatoes or cauliflower 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 when done with a clean tea towel between the pot and the lid to absorb the steam. Let cool 10 minutes.
3. Ideally, allow children to help determine what goes into their bowl, layering a scoop of grains topped with protein and veggies for a balanced bowl.
Source: Nicole Fetterly, RD
Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food