We are what we eat.

Nutrition is an ever evolving field where the evidence can often be drown out by influencers, corporations, and shifting culture. Over time, THE WELL will attempt to highlight various topics to help you improve your health and well-being through diet and nutrition.

On a more practical note, we will regularly feature healthy and delicious recipies that encourage us to incorporate more whole food, plant based dishes into our diets. Over time, we hope to partner with faculty and staff throughout the department to showcase their favorite healthy meals and the stories behind them.

Roasted Vegetable Ancient Grain Bowls

Preheat oven to 375 degrees F

For Roasted Chickpeas

1 - 29oz can garbanzo beans

3/4 cup olive or avocado oil

2 tablespoons minced garlic

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon harissa spice

1 teaspoon sumac

Salt to taste

Strain garbanzo beans and, in large bowl, toss in oil and all spices until coated. Transfer to a baking sheet and roast in oven for approximately 40 minutes or until golden brown and dry/crispy to touch.

For Ancient Grain Base

Can use any grain of your choosing. I worked with couscous, farro, and amaranth this time. Things like quinoa, buckwheat, sorghum, etc all work just as well.

1 cup couscous

1 cup farro

1 cup amaranth

Cook grains according to package instructions in boiling, salted, water. Drain off extra water in fine colander bowl and set aside until ready to combine.

For Sautéed Vegetables

3 carrots peeled and sliced

3 leeks rinsed and thinly sliced

1 sweet potato diced (skin on)

1/2 head savoy cabbage, shredded

1/2 head of cauliflower florets, chopped

2 bunches of dandelion greens rinsed and chopped

Heat large sautee pan over medium heat and coat with olive or avocado oil. Add cauliflower, sweet potato, and carrots and sauteee until golden brown. Add cabbage, leeks, and greens and continue sauteeeing until cabbage wilted and starting to brown. Remove from heat and set aside until ready to combine.

For Dressing

1 cup tahini

1/4 cup maple syrup

Zest and juice of 2 lemons

2 tablespoon nutrition yeast

1 tablespoon black pepper

1 tablespoon salt

1/4 cup chopped cilantro (optional)

Whisk all ingredients together in a medium bowl. Can add water 1 tablespoon at a time until desirable consistency.

Combine all ingredients together in a large bowl and enjoy!

*** If an extra savory element desired, I have served this with roasted potatoes, vegan sausages, and falafel patties. All were scrumptious.

Have a favorite healthy meal or suggestion? Submit your name and the dish below and have it featured on THE WELL.