ROASTED BUTTERNUT AND BEET WITH KALE AND BROWN RICE

ROASTED BUTTERNUT AND BEET WITH KALE AND BROWN RICE

We’re now in mid-winter in the Southern Hemisphere and what I find amazing in this city is that the flora stays vibrant and colorful even in wintertime. Just look at some of these beauties!

SOUTH AFRICAN FLOWERS

SOUTH AFRICAN FLOWERS

South African flowers

SOUTH AFRICAN FLOWERS

This is the protea, South Africa’s national flower that I’ve completely fallen in love with! Amazing colors, an unusual artichoke-like shape give these flowers a unique appearance.

PROTEA - NATIONAL FLAG OF SOUTH AFRICA

SOUTH AFRICAN FLOWERS

SOUTH AFRICAN FLOWERS

LEMON TREE

SOUTH AFRICAN FLOWERS

And back to today’s recipe, which really is not a detailed recipe this time, I just wanted to share with you the kind of vegetarian bowl I often prepare for lunch these days. We’re in the middle of moving into our new house, so I’m more into boxes than cooking these days.

ROASTED BUTTERNUT AND BEET WITH KALE AND BROWN RICE

Here I used brown and wild rice, topped with roasted butternut and beet, massaged kale, pumpkin and hemp seeds, crumbled feta and my tahini-apple cider vinegar dressing. Skip the feta if you wanna make the dish vegan.

ROASTED BUTTERNUT AND BEET WITH KALE AND BROWN RICE

ROASTED BUTTERNUT AND BEET WITH KALE AND BROWN RICE

Fleur avec tige

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