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Rainbow Veggie Dinner Bowls

Leftovers Girl
A beautiful, satisfying plant-based meal.
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Prep Time 1 hr
Course Main Course
Servings 2 plus leftovers

Equipment

  • Air Fryer
  • Instant Pot
  • Steamer basket accessory for InstantPot
  • Zucchini Spiralizer

Ingredients
  

  • 2 small yams
  • 2 beets medium sized
  • 1 bundle kale
  • 1 zucchini medium sized
  • 1 package cauliflower rice
  • dill or cilantro optional, to garnish
  • green onions optional, to garnish

Ginger Miso Sauce

  • 2 tbsp freshly grated ginger
  • 1 tbsp minced garlic
  • 1½ tbsp white miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp tahini
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp water optional, to thin sauce

Instructions
 

Yams

  • Preheat Airfryer or conventional oven to 400°F
  • Wrap yams tightly in parchment paper and cook in Airfryer on 'Airfry' setting for 35-40 mins. The baking time is the same If you are using a conventional oven. Yams are done when a toothpick can be easily inserted all the way through.

Beets

  • Cook beets in the InstantPot on high for 30 mins using the steamer basket accessory. Use quick release function once cooking is done. Rinse with cold water and peel skins with a vegetable peeler. Chop into cubes and set aside until ready for assembly. If you have never cooked beets before, please refer to our detailed blogpost for cooking beets which includes the full instructions.

Kale

  • Wash kale thoroughly with cold water. Remove leaves from stems. The stems can be discarded*.
  • Bring a large pot of water to a rolling boil.
  • Roughly tear kale into bite-sized chunks.
  • Add all of the kale leaves into the pot and wait about 1 minute until the leaves turn bright green. Carefully remove kale from the water using tongs and transfer into a dish. Set aside until ready for assembly.

Zoodles & Cauliflower Rice

  • Use a zucchini spiralizer to create zoodles. If you don't have this tool, cut the zucchini into long, thin slices.
  • Add raw zoodles to a microwave-safe serving dish along with the pre-made cauliflower rice. Microwave for 1 minute, until both components are tender.

Ginger Miso Sauce

  • Combine ginger, garlic, miso paste, rice vinegar, tahini, sesame oil, soy sauce, and maple syrup into a small mixing bowl and whisk together.
  • Add a teaspoon of water to thin out the sauce if it becomes too thick.

Assembly

  • Arrange the kale, beets, and yams in the serving bowls on top of the zoodles and cauliflower rice, ensure each component is visible.
  • Drizzle sauce over the veggies, and garnish with green onions and your favourite soft herbs. Enjoy!

Notes

  1. The kale stems can be saved to use in a home-made vegetable stock! Please refer to my veggie stock post for the full instructions.
  2. Microwaving the zoodles keeps their texture firm. Cooking too long can cause the zucchini to turn mushy. I find one minute in the microwave yields the perfect texture and cooks both the cauliflower rice and zoodles.
  3. For the cauliflower rice, I use the Earthly Choice brand.
  4. Works great with my spicy-sweet miso glazed chickpeas for extra protein! Pair with my recipe for lemon ginger sauce to complement the flavours. 
Keyword air fryer, beets, instant pot, kale, Vegan, Vegetarian, yams, zoodles, zucchini