Leanne Wei

Spring Veggie Bowl

I think we all tend to get those days where we have zero clue what to eat.  Funnily enough, days where I have no inspiration are usually the days where I end up creating something really special, like this... er, very colourful spring veggie bowl?   Most of the contents in this bowl were food left over from previous meals.  Leftovers at its finest, shall I say?

In a bowl, combine: 

Sautéed napa cabbage in garlic and olive oil
Button mushroom in garlic and truffle oil
Roasted carrots + turnip + scallion  in coconut oil 
Pickled red cabbage
Handful of fresh blueberries
Fresh purple cabbage, thin sliced
Brown rice sprinkled with flaxseed

*season with salt and pepper to taste