When your body is crying out for a healthy, nourishing lunch or dinner but the weather is cold, this beautiful fall or winter veggie bowl can become your go-to. Taken from the Australian Women’s Weekly’s ‘Super Vegetarian’ cookbook, it packs in vitamin powerhouses like kale, flax, eggs, and kabocha squash.

суши тула

Easy | Serves 4 | Prep time: 10 minutes |  Cook time: 40 minutes

Ingredients

Veggie Bowl

• 3 1/3 cups of kabocha squash, unpeeled, cut into thin wedges
• 2 Tbsp. olive oil
• 4 eggs
• 2 cups packaged microwavable brown rice
• 1/2 cup green kale, stalks removed
• 2/3 cups mild blue cheese, cut into 4 wedges
• 1/2 cup roasted walnuts, chopped coarsely
• 2 Tbsp. pumpkin seed kernels, toasted
• 2 Tbsp. flaxseeds, toasted

Parsley & Shallot Dressing

• 1 shallot, chopped finely
• 2 Tbsp. finely chopped fresh flat-leaf parsley
• 1 clove of garlic, crushed
• 1 Tbsp. Dijon mustard
• 1/4 cup (60 ml) olive oil
• 1/3 cup (80 ml) white wine vinegar

Instructions

1. Preheat oven to 390°F. Line a large oven tray with baking paper.
2. Place pumpkin on tray; drizzle with oil. Season. Roast for 30 minutes or until tender and golden.
3. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil; boil eggs for 4 minutes. 
4. Drain. Place eggs under cold running water until cool enough to handle. Peel eggs; halve length-ways.
5. Make parsley and shallot dressing: Combine ingredients in a small bowl. Season.
6. Heat rice according to packet instructions.
7. Thinly slice kale leaves; place in a large bowl with half the dressing. Using your hands, gently massage dressing into kale to soften the leaves.
8. Place kale and rice in serving bowls; top with pumpkin, eggs, and cheese. Sprinkle with walnuts and seeds; drizzle with remaining dressing.

Tip: Recipe can be prepared ahead of time; add dressing just before serving.

This article originally appeared on our sister site, Food to Love.