I love to cook! Cooking is therapeutic. Dicing and chopping, slicing and dicing, grilling and chilling....it's all so cathartic. Using the finest fresh ingredients and high quality cookware is a thrill! Here's the thing. I don't have time to cook anymore and while I try to squeeze in a meal prep on slightly less hectic weekends, my intentions are usually thwarted by some unexpected business task or just utter exhaustion. Luckily, I live with the most intuitive home chef I've ever met. I'm not exaggerating when I say his skills with the skillet are incomparable. He doesn't use cookbooks and he seems to have no need to plan. (Although he does say that he consults with this cookbook for inspiration from time to time). He can take whatever food is available in our kitchen and make magic.
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Most of his meals are filled with color. Sometimes the palettes seem to be so expertly coordinated that I have ask if he worked with a color chart to create the dish. While he says it's coincidental that his meals have vibrancy and depth, I'd like to believe he has a creative eye for composition and detail and that some of me and my deep love of color has rubbed off. (You should know that I see art in everything, even food.)
His latest masterpiece was mindblowingly simple yet tasted just as layered and flavorful as many dishes I've consumed in fine dining restaurants. Also it's meatless so you can add it to your Mondays and vegetarians can enjoy. Perfect for lunch or dinner, this meal can be prepared in 45 minutes or less!
Vegetable Color Blast Bowl
1 large sweet potato, cubed
1/2 cup of fresh corn kernels (frozen corn can be substituted)
1 cup of brussel sprouts, shaved
1 cup fresh carrots, shaved or chopped
1 cup fresh kale (frozen kale can be used)
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon ground cinnamon
Freshly ground black pepper and kosher salt to taste
Olive oil spray or 1 tablespoon virgin olive oil
1 cup brown rice
1. Cook brown rice according to package instructions.
2. Place all ingredients except brown rice and kale in an air fryer (we love this one).
3. Spray a light coating olive oil on the vegetable mixture and cook in the air fryer at 400 degrees for 10-12 minutes. Alternatively, add virgin olive oil to a saute pan at medium temperature and saute vegetables until tender.
3. Steam the kale until tender.
4. Serve by layering brown rice first, vegetable mixture, then top with steamed kale. Enjoy!
Until next time, may your life be filled with joy and color!