Last week I roasted a slew of vegetables. I’ve been trying to get into the habit of roasting more than we need for the meal I am preparing so then I can have a heap of roasted vegetables in the fridge that are all ready for a reincarnation. Even I have a hard time some nights coming home and preparing dinner from scratch. After cooking all day for clients, there are evenings when a few fistfuls of popcorn or a bowl of cereal sound heavenly. Alas, not the best dinner. So, recently I have been playing around with different ways of helping cut my prep down during the week. Lots of weekend planning and preparation are key as well as cooking extra of the basics to have on hand when I just want to throw something together. And that is exactly what this meal is about that I am presenting to you today!
I had prepped a dinner one night with a side of roasted vegetables. And following in my latest time saving habit, I roasted off way more than I needed. This time my vegetables of choice were romanesco cauliflower, butternut squash, heirloom carrots and fingerling potatoes. So, the next night when it was time for dinner I opened the fridge door and found this combination: extra roasted vegetables, harissa cashew cream, extra steamed quinoa, eggs, chive, chopped kale.
I seriously felt like a genius. Or someone who had a sous chef who had prepped all these gorgeous things that day for me to just whisk into the kitchen and assemble my dinner simply, as if on the Food Network. It was glorious. I set about to make a middle eastern inspired quinoa bowl with all those ingredients, finishing off with a hefty drizzle of my harissa cashew cream (that I now keep every week in my fridge!). And below is a result of my kitchen concocting for that day. I hope you enjoy it as much as I did. It was nourishing, comforting and most importantly simple to put together!