lunch is the one meal that always stumps me. before i started freelancing full-time i would religiously prepare my meals the night before, and sometimes, if i was thinking clear enough, i would do the sunday prep thing. when i was teaching and attending grad school, i had zero time to contemplate what i wanted, or what i was in the mood for. i didn't consider food as anything less than brain fuel. but now, given that i generally work from my home, i have more options, a fridge that's usually stocked, and a flexible lunch "hour" that allows me to have more options. so naturally, one would think that my lunch habit would benefit from a more fluid schedule. but it's actually the opposite. i find that preparing myself anything more than a piece of toast piled with green stuff, a bowl of leftover soup, or an apple with peanut butter a bit too overwhelming. i long for those beautiful lunches i see on instagram, or the perfectly constructed salads i'll have when i'm eating out. so with the weather inching towards warmer days, and the afternoon light shining a bit longer i'm fully invested in making some changes.
i've been breading everything i can with pulverized oats. i usually season them with some garlic and onion powder, dried parsley and oregano; and salt and pepper. to my surprise they crisp up really well without charring or burning too quickly, and they stay super crunchy - mega plus! this lunch bowl came together like most lunch bowls come together - with some assistance from leftovers. rice and/or grains, leftover veg from a dish i had prepared (this time carrots and half a cabbage), salad greens, and some jazzed up, crunchy-coated sweet potatoes. plus, a golden, sunshine-y turmeric dressing. and always, always a good dose of california olive ranch olive oil for the roasting, topping, coating; and for all the sauces and dressings! before anything in my kitchen gets roasted or cooked, california olive ranch olive oil is liberally applied. not only does the flavor stand up and shine through, but it's the people behind the product (that i was fortunate enough to meet) that honor the process and work that goes into producing a responsive and conscious product for us all to enjoy.
eat that rainbow, xo!
*this post was created in partnership with california olive ranch. thank you for supporting the sponsors that keep dolly and oatmeal going!
crunchy crusted sweet potato lunch bowl w/ golden dressing | v + gf
this lunch bowl can be prepared with whatever vegetables you have on hand , really. i would love to see how some breaded cauliflower tastes here, or in the summer, maybe eggplant. i'm finding that the options are quite endless. the golden dressing makes extra for the week, and the leftovers. if left in the refrigerator, you may need to add a few teaspoons of water to get the consistency more fluid.
| makes 2-4 servings depending on appetite |
golden dressing
- 1/4 cup California Olive Ranch olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons sunflower butter (almond butter or tahini can be used as well)
- 2 tablespoons water, more to thin
- 1 tablespoon white mellow miso
- 2 teaspoons fresh turmeric (or 1/2 teaspoon dried ground)
- 1 teaspoon maple syrup (or sweetener of choice)
- 1 clove garlic
- fresh pepper
lunch bowl
- 2 sweet potatoes, scrubbed, dried, and cut into 1-inch chunks
- 2 tablespoons California Olive Ranch olive oil
- 2/3 cup pulverized rolled oats (or gluten free bread crumbs)
- salt + fresh pepper
- 2 cups cooked wild rice
- 3-4 cups fresh arugula
- 2 carrots, grated on a cheese grater
- half a small head of cabbage, grated on a cheese grater
- sprouts or microgreens, to serve
method
- for the dressing, combine all the ingredients in a blender or food processor, scraping down the sides every so often. thin with more water until dressing is smooth and fluid. taste and adjust, adding more miso if need be. set the dressing aside or refrigerate until ready to use.
- for the lunch bowl. preheat oven to 400°F and line a baking sheet with parchment paper, set aside.
- in a large bowl, toss together the potatoes with the oil, season with salt and pepper. add the pulverized oats (or bread crumbs) to a large plastic bag. a few at a time, add the potatoes, shake the bag to cover and bread the potatoes, then place them in a single layer on the prepared baking sheet. repeat with remaining potatoes. bake for 30-40 minutes, stirring and rotating halfway through until the edges of the potatoes are crisp and browned.
- portion the potatoes, rice, arugula, and the carrot and cabbage in a bowl. drizzle with the golden dressing and top with sprouts or microgreens.
enjoy!
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