Y’all, I’m about colorful winter produce. Finding those bright root vegetables makes for an inspired meal. As the grey has covered Portland in a blanket of meh, it’s important to search for mood-lifting hues. I found some seasonal shades in the form of carrots, sweet potatoes, broccoli, mushrooms, and purple cabbage in the bottom of my crisper drawer. Quell surprise! I love shopping by color but that somewhat spontaneous urge can leave me with produce I don’t know what to do with quite yet. Eventually, the guilt from an unused cabbage will spur me to action and everything gets chopped. This awesome Use-It-Up Roasted Buddha Bowl is full of delicious vegetables on the brink, hearty brown rice, and flavorful black beans from scratch. (Or sub these Tender Lovin’ Chickpeas! Or any bean to your liking, really. Go wild.)
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