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