28 Days of Pilates: day 18 + Roasted Balsamic Veggie Bowl

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The other day was one of those days where my body was just CRAVING vegetables.

Do you ever have those days?

Cravings are an indicator of a physical or emotional need and in this case I truly think my body was lacking nourishment. So I listened to my body and made a big, nourishing salad bowl with quinoa and roasted veggies.

Roasted vegetables are delicious and full of nutrients. Since taking the time to wash, chop and roast veggies is unrealistic on a daily basis I like to make a big batch so that I can use the leftovers for salads, bowls and snacks throughout the week.

Give this recipe a try and let me know what you think.

(ps- you may have seen me post this in Instagram. Real Simple re-grammed it too!)

roasted-vegetable-bowl

Roasted Balsamic Veggie Bowl

Ingredients:

2 small sweet potatoes, peeled and chopped

1 head  broccoli, chopped

2 cups brussel sprouts, trimmed and sliced

2 Tbs olive oil (or oil of your choice)

2 cloves garlic, minced

1.5 cups spinach

1/4 cup cooked quinoa

Avocado

(note: feel free to roast whatever veggies you have on hand and adapt it to your preferences)

roasted-veggies

Dressing:

1/2 cup olive oil

1/4 cup balsamic vinegar

1 Tbs dijon mustard

1 Tbs grade B maple syrup

1 Tbs quality mayonnaise or vegenaise

roasted vegetables

Directions:

Preheat the oven to 425 degrees.

Spread chopped sweet potato out on a baking sheet and toss with olive oil salt and pepper. Roast for 15 minutes.

After 15 minutes, add the additional veggies and garlic. Roast for an additional 30 minutes.

Meanwhile, cook quinoa on the stove according to package directions. Combine dressing ingredients in a jar and shake to mix well.

Serve roasted veggies and quinoa over a bed of greens with sliced avocado and a drizzle of creamy balsamic dressing.

Save your leftovers for lunches and snacks throughout the week.

roasted-veggies

Now that we’ve nourished your body with food, let’s move on to loving your body through exercise.

Today’s arm workout is a challenge!

Feel free to modify the exercises if you have sensitive wrists. It’s always okay to stay on your elbows.

Todays’ Check-In: show me what you’re eating! Snap a photo of a meal you’re enjoying today and use the hashtag #28daysofpilates.

Enjoy!

 

xo,

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7 Comments
  1. Liz S. 3 years ago

    That is my absolute favorite mix of ingredients – sweet potatoes, brussels sprouts, broccoli, avocado… YUM! Love all the flavors in there. Thanks for sharing the recipe!

    Those low-plank to high-plank moves are killer; and the arm circles are always deceptively effective! Another great video (I always say that, but I truly mean it).

    • Profile photo of Robin Long
      Robin Long 3 years ago

      You’re welcome. It’s really tasty and just feels good to eat because it’s full of nutrients.

      Low to high planks are SO hard! I was working up a sweat as well 🙂

  2. Christopher 3 years ago

    I am so making this for dinner tonight. But I think Ill throw in some tofu.

  3. sky 3 years ago

    Great workout! I used the kickstand method this time for the side planks, thanks for that tip the other day (and in today’s video). Can’t wait till I’m strong enough to do the full plank — but the tricep dips were already tons easier than the first time!

    • Profile photo of Robin Long
      Robin Long 3 years ago

      Sounds perfect Sky. Give yourself time – and isn’t that the best to feel certain exercises getting easier? Keep at it!

  4. […] I’d say my 3 favorites are turkey tacos (I use lettuce wraps or make a Chipotle-style bowl, roasted balsamic veggie bowls and Sausage and White Bean Casserole from The Pilates Body Program meal plan. It may not sound […]

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