Making a giant bowl of veggies has become a nearly weekly ritual. I’ve nearly perfected the art – it takes just the right vegetable combo, proper blanching, and a bit of creativity – but lately I’ve managed to turn my big bowl of vegetables into several different meals, and I thought it was time to finally share. Here we go.
Day 1: Make the veg and eat a simple bowl mixed veg with harissa and yogurt.
Day 2: Creamy coconut soup and top with mixed veg.
Day 3: Miso soba noodles with mixed veggies.
Day 4: Cold kale-veggie salad with coconut-lime dressing.
Day 5: Tacos topped with mixed veggie slaw.
On day 1, I like to keep it simple. After all, I just went through all the work of chopping and blanching and roasting, so I generally throw the veggies in a big bowl with some harissa, yogurt, and a soft-boiled egg. If I have a decent avocado, that will go in the mix as well. The harissa here is homemade, and I’ll include a recipe below, but you can also buy jars of harissa at the store.
Making the harissa was a process as well, since I bought seven different peppers, prepped and processed them each separately, and then mixed then in small quantities until I found the perfect recipe. I actually recommend you do the same because a) it was a fun experiment and b) your palate is likely different than mine. Eric ended up preferring a different recipe than I did, but they both had one thing in common: fresh roasted red pepper. Most recipes for harissa only call for dried red chiles, but the fresh red peppers add a sweetness that works well to counter the bitterness of the dried chiles.
As for the veggies, you can get creative with it, but the broccoli in my opinion is not optional. Quickly blanched, it just works. The asparagus in this bowl was on sale, which is why it is here, but I would say a good base is always squash, broccoli, and red cabbage. This trio has the perfect texture and color to make it all look so entirely appetizing. Add to that lentils and any other veg that looks good/is on sale.
Big Veggie Bowl
1/2 head red cabbage, cored and finely shredded
1 medium-sized head broccoli, chopped into bite-sized pieces
1 small butternut, buttercup, or other squash of your choice, cut into 1-inch cubes
1/2 cup black lentils, uncooked
1/2 cup green lentils, uncooked
To save on dishes, I usually use two pots and cook everything in series. But, by all means, if you have 4 pots and you want to wash them all when you’re done, do it all at once! Otherwise, bring a pot of salted water to a boil. Once boiling, put the broccoli in for 30 seconds to 1 minute, MAX. Immediately drain the broccoli (you can reserve the liquid to blanch the cabbage if you want) and place it in an ice bath. Follow the same procedure to blanch the cabbage, though the cabbage can cook in the water for 1-2 minutes.
Meanwhile, pour the black lentils in a pot with 1 cup of water. Bring to a boil then reduce to a low simmer until all the water is gone. Put the lentils in a big bowl and reuse the pot to cook the green lentils.
While all the above is happening, roast the squash. For butternut squash, peel the skin off, but for many other types you can and should leave the skin on. Toss the cubes in olive oil and salt and pepper. For butternut or buttercup squash cut into 1-inch cubes, I usually roast them for 25 minutes at 400 degrees. Other squash might take more or less time. Just check them and pull them out when tender.
When everything is finished cooking, mix it all together in a big bowl. Taste it and season as necessary. This big bowl is now the vegetable base for your week’s worth of meals.
Day 1: Mixed Veg with Harissa, Yogurt, and a Soft-Boiled Egg
1 heaping teaspoon harissa (see recipes below)
1 heaping teaspoon greek yogurt
1/2 avocado, finely sliced
few big scoops from the big veg bowl
To make a soft-boiled egg, I place a raw egg in room-temperate water (from the tap) and turn on the burner. Once the water comes to a rolling boil, I set a timer for 2 minutes. After 2 minutes, I pull the egg out and run it under cold water until it is cool enough to peel. This timing makes the whites nice and solid and the yolk still runny, but this could vary a lot based on altitude, so play around with it. For example, in Nairobi, I boil my eggs for 5 minutes instead of 2.
Layer everything in a bowl, take a picture because it’s pretty, and then mix it all around. Eat.
To test out the recipes, I bought fresh red pepper, fresh red jalapeño, and five varieties of dried chiles: ancho, morita, mulato, guajillo, and pulla. If you want to do your own chile test, you can follow this method:
1) In a dry skillet, toast the dried chiles one batch at a time. Toast them over medium heat until fragrant but be careful not to burn them. Remove the stems and deseed the chiles as best you can. Keep the different varieties in separate bowls and label them if you need to.
2) Roast the fresh red pepper and red jalapeño. Place the red peppers under a broiler until the skin turns black. Remove them and allow to cool until you can peel the charred skin off. Roast the red jalapeños under a broiler, but not charred. Pull out and remove the stems. I kept the seeds for spice, but you can also remove them.
3) In a food processor, process the chiles. For the dried, toasted chiles, pour some water in until the peppers become a paste. Pour each paste into a jar, label it, and set aside. The roasted red peppers should process easily without water, but the red jalapeños will also need a bit of water and/or oil to form a paste.
4) Make garlic oil. In the food processer, add 5-6 cloves of garlic and process with 3/4 cups olive oil. Pour the mixture into a pan and heat until fragrant over medium heat.
5) Taste all the chile pastes separately to get a feel for the flavor of each one. Morita chiles, for example, have a very smoky flavor, while ancho chiles are a bit sweet.
6) Start mixing and matching. Each batch should have a mix of pepper pastes in addition to salt, garlic oil, and cumin. In general, per 5 teaspoons of pepper paste, I used 1/4 teaspoon of cumin and 1 tablespoon of garlic oil. Play around with it until you find a combo you like.
April’s Harissa Recipe
If you already have the pepper pastes made, here are the ratios I preferred:
2 parts roasted red pepper paste
1 part roasted red jalapeño paste
2 parts guajillo paste
1/4 part cumin
3 parts garlic oil
salt to taste
If you don’t have pepper pastes, here are better measurements:
5-6 dried guajillo chiles
1 roasted red pepper
2 red jalapeño peppers
1/4 teaspoon cumin
1 tablespoon garlic oil
salt to taste
Eric’s Harissa Recipe
1 part roasted red pepper paste
1 part ancho chile paste
1 part morita chile paste
1 part mulato chile paste
1 part red jalapeño paste
1 part guajillo chile paste
1 part pulla chile paste
1/4 part cumin
3 parts garlic oil
salt to taste
Eric’s is kind of a mish mash of everything. Rather than providing better measurements, I would simply buy a bunch of different peppers, process them according to the directions above, and mix them all together. The exact quantity is probably not as important as imparting a bit of each chile into the final harissa.