Okay, I know this might be a bit out there, but hear me out: I could graze on roasted veggies non-stop. Seriously. Just hand me a cold roasted brussels sprout that’s been chilling on the baking sheet for way too long, and I won’t stop eating them. Roasted vegetables? Count me in. Roasted squash? Yes, please! Blend some roasted delicata squash with ghee, and it’s pure bliss—like eating candy from the earth. I might sound a little eccentric, but I’m embracing it. If loving cold roasted veggies is wrong, I don’t want to be right. But just to clarify, warm veggies are delightful too. I’m not completely out of my mind.
By the way, speaking of delicata squash with ghee… I made that very combination for Avery last night! We just started her on solids less than a week ago, and it feels like I’ve found my true calling. It’s like I was meant to introduce this little girl to the delightful world of flavors. So far, she’s tried a lime (her first food, snatched off the table, and we just rolled with it), a mash of cauliflower and parsnip, steak, carrots, and beans with avocado. It’s been such an amazing experience to witness. We’re doing baby-led weaning, which means letting her feed herself instead of spoon-feeding purees. It’s all about letting babies explore food and develop their hand-eye coordination, dexterity, chewing, and jaw strength, which hopefully lays the groundwork for healthy eating habits later on! Every night while I prepare our dinner, I make sure her food is ready (like cooking her steak well done instead of medium rare) and then we all sit down for dinner together. It’s absolutely the best.
Additionally, I just finished reading a book titled ‘French Kids Eat Everything,’ which has really shifted my perspective on how I envision mealtime for Avery and our family. The French approach things quite differently than we do in the U.S., but there are valuable lessons in this book that have opened my eyes to a fresh perspective on food. One section discusses how, in North America, we focus so heavily on activities while neglecting the importance of daily rituals like eating. Consequently, we fail to equip our children with essential life skills like cooking. In our culture, cooking for yourself is seen as a special ability, but it should be a fundamental skill for everyone. That’s what I aspire to do for Avery: equip her with the knowledge to cook for herself and appreciate real food! It’s incredible how much having Avery in our lives has reignited my passion for the things that bring true joy. And yes, food is pure joy—gorgeous, delicious joy. On that note, you absolutely need to try this recipe tonight.
Grain & Winter Veggie Steak Bowls
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- 5 medium carrots, sliced
- 2 medium delicata squash, cut lengthwise, seeds removed, sliced
- 16oz brussels sprouts, halved
- 2 medium zucchinis, cut lengthwise, sliced
- 2–3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2–1 teaspoon salt
- 1 batch instant pot rice
- 4 ribeye steaks
- 2 teaspoons steak seasoning
- heaping 1/4 teaspoon salt
- 2 tablespoons cashew butter
- 2–3 tablespoons water
- 1 tablespoon maple syrup
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Slice all veggies to a uniform size and arrange on the baking sheet. Drizzle with olive oil, Italian seasoning, and salt. Toss to combine and bake for 25-30 minutes, until the veggies start to brown and soften.
- While the veggies are baking, prepare the instant pot rice.
- Once the rice is underway, season the steaks. Heat a large cast iron skillet over medium-high heat. Add a bit of fat, such as olive oil or ghee, and when hot, add the ribeye steaks. Cook for 6-8 minutes, flip, and cook for another 5 minutes for medium-rare (cooking times may vary based on steak thickness and your preferred doneness!). Let the meat rest on a cutting board for about 5 minutes before slicing.
- Lastly, combine cashew butter with water in a small bowl. Start with 1-2 tablespoons of water, adding more as needed. The more water you add, the thinner the sauce will become. Once the desired consistency is reached, stir in the maple syrup.
- Assemble your bowls – start with a generous scoop of rice, pile on the roasted veggies, add the steak, and drizzle with the maple cashew dressing. Enjoy, my dear, enjoy!
Tools I Used to Create This Recipe:
_________________
You Might Also Enjoy:
15-Minute Shrimp Poke Bowls
Fish Taco Bowls
Greek Chicken Bowls
Thai Peanut Buddha Bowls
Mojo Pork Bowls
_______________
This post includes affiliate links and I may receive a commission, but all opinions are my own. This support helps with the costs of maintaining this blog! Thank you for your continued support!