ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
This week we chose a beautiful dish to go with our beautiful kitchen guests! Shannon Barker and Nadia Mejia of NewMark Models stopped by our kitchen to chat about all things wellness and health, and they even jumped in to get their hands dirty (with clean ingredients). We love these ladies who are making every effort to be not just models, but role models! They were so excited to receive their first week of Model Meals and we were so grateful to have them at our kitchen.
Winter harvest is almost over for our local farmers as spring quickly approaches. So we decided to roast a bunch of our winter favorites, put them on some hearty greens, add super sprouts and seeds, and top it with one of Model Meals' most popular dressings, Tahini.
We are so lucky to have such sweet and gorgeous guests stopping by our kitchen to help out. They sure do put the Model in our Meals. That paired with these beautiful veggies is a recipe for success. See what we did there? Just look at these colors that nature has to offer us. Clean eating always looks good on you.
So put on your cutest apron, and head into your kitchen to make your own winter vegetable bowl. Make sure to grab your phone and do a little photo shoot with this beauty. We would love to see your version. Post it on instagram and tag us at @modelmealskitchen.
*use organic ingredients whenever possible*
1/2 lb. mizuna greens
1/2 lb. baby kale
4 medium sized beets
1 large sweet potato
1 head romanesco (cauliflower can be substituted)
2 TBSP olive oil
1/2 cup onion sprouts
salt and pepper to taste
1/3 cup tahini
1/3 cup olive oil
juice from 1 lemon
1 TBSP mint
salt to taste
For the tahini dressing: Place all ingredients into a blender and blend on high until all ingredients are smooth and incorporated.
For the vegetable bowl: Preheat your oven to 400 degrees and line two baking sheets with parchment paper. Start by peeling your beets and sweet potato. Chop your sweet potato into bite-sized pieces and cut your romanesco into small florets. Spread your vegetables evenly onto 1 baking sheet. Drizzle with olive oil and salt and pepper to taste. Place in your oven for 15 to 20 minutes. Remove when both are tender.
While veggies are roasting, run your beets through a spiralizer to form beautiful beet noodles. Place your noodles onto the second baking sheet and place into the oven for the last 10 minutes of roasting. You will want the beet noodles warm, but very al dente.
Mix your greens together and separate into four bowls. Remove the vegetables from the oven and place them directly onto the greens so they become warm and slightly wilted.
Top with tahini dressing and garnish with a tuft of onion sprouts and hemp seeds.
This dish can also be prepared ahead and served chilled.