Rainbow Bowl

Make this Mega Plant-Powered Meal-in-a-Bowl once and enjoy it all week!



Ingredients

  • 5 garlic cloves

  • 1 large or 2 small shallots, chopped

  • 1 cup wild rice

  • 2 cups vegetable stock, or water

  • 1 head of cauliflower, cut into florets

  • 1 14-oz can butter beans, drained and patted dry

  • 12 oz package of sweet mini peppers

  • 2 Tbs olive oil

  • 1 tsp salt + pepper

  • 1 bunch of chard, stalks removed and chopped

  • 2 lemons, juiced

  • 1 bunch dill, finely chopped

  • 2 cups cherry tomatoes, halved

  • 1 avocado, cubed

  • 1/4 cup roasted sunflower seeds (I use my salad crunch instead)


Instructions

  • Preheat oven to 425ºF

  • Saute the shallot and garlic in a small amount of olive oil for 2-3 min

  • Add rice and toast for about 1 min

  • Pour in broth or water and bring to a boil

  • Reduce the heat to a simmer and and cover for about 45 min (or follow rice package directions)

  • Meanwhile, add olive oil, salt and pepper to a bowl with the beans, cauliflower and peppers and mix well

  • Spread the veg on a parchment-lined baking sheet and 20-25 min or until the peppers are a little blistered and the cauliflower is lightly charred

  • Once cool enough to handle, remove the stems from the peppers and coarsely chop

  • Add the chard to a large bowl, add juice of 1/2 lemon and a tsp olive oil and massage for about 30-60 seconds

  • Top with rice, roasted veg, tomatoes and mix well

  • Then add avocado, sprinkle the dill and sunflower seeds and a drizzle of lemon and olive oil. And add more salt and pepper if needed


Notes

  • This dish keeps well in the fridge - so make it once and eat it for a few days! Yum

Adapted from and a big thanks to jackfruitful for the recipe!