With rice, roasted veggies, toasted chickpeas and an avocado dressing, this is one balanced bowl. Feel free to swap the veggies for whatever you have on hand. If you bring this for lunch, we recommend bringing the dressing in a separate container so you can heat the rice and veggies first.
Balanced Bowl
(serves 4)
Ingredients:
2 tablespoons olive oil, divided
1 bunch beets, greens removed and peeled
3-4 sweet potatoes, peeled
1/2 head cauliflower
1/2 bunch carrots, peeled
1 cup cooked brown rice
1 can chickpeas, drained and rinsed
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 avocado
2 tablespoons fresh lemon juice
1 clove garlic
1/2 cup Greek yogurt
salt and pepper to taste
Directions:
Preheat the oven to 425 degrees Fahrenheit. Cut the beets and sweet potatoes into 2-inch chunks and spread them out on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Cut the cauliflower into florets and put them on a separate baking sheet. Cut the carrots into 1-inch chunks and add them to the baking sheet with the cauliflower. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast the beets and sweet potatoes for 20 minutes until fork tender and the cauliflower and carrots for 15 minutes. Remove from the oven.
Heat a large saute pan over medium heat. Add the chickpeas and season with the chili powder, cumin and 1/2 teaspoon salt. Cook for 5 minutes until beginning to toast. Remove from heat.
To make the avocado sauce: In a food processor or blender, combine 1/2 the avocado, lemon juice, garlic and Greek yogurt. Taste and season with salt and pepper. If you want a thinner sauce, drizzle in 1/4 cup cold water and mix until smooth. Set aside.
To assemble the bowls, place the brown rice on a large plate or bowl. Arrange the roasted vegetables on the rice. Add the chickpeas over the top. Drizzle the whole bowl with the avocado sauce. Dig in!
The green rice pilaf is delicious on its own, but we love it even more with creamy roasted butternut squash and fresh, crunchy cabbage. The avocado and pepitas are a fantastic bonus. If you bring this for lunch, we recommend bringing the cabbage and avocado in separate containers to maintain their freshness.
Farmers Market Buddha Bowl
(serves 4)
Ingredients:
1 small-medium sized butternut squash, peeled
2 tablespoons olive oil, divided
1 1/2 cups uncooked brown rice
1 1/2 cups green kale torn from stems and lightly packed
1/2 cup cilantro
1 shallot, cut in half
1/2 cup water
2 cups broth
1/4 head purple cabbage
1 avocado
4 tablespoons pepitas (optional)
Directions:
Preheat the oven to 375 degrees Fahrenheit. Remove the seeds from the butternut squash and cut the squash into 1-inch chunks. Spread them out on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 20 minutes or until fork tender. Remove from the oven.
Meanwhile, in a blender or food processor combine the kale, cilantro, shallot and water and process until combined.
Thinly slice the cabbage using a mandoline or very sharp knife.
In a large pot, heat 1 tablespoon olive oil over medium heat. Pour in the rice and stir to coat in the oil. Once the rice starts to toast, about 1 minute, pour in the kale mixture and stir to combine. Add in the broth and bring to a boil. Once the mixture begins to boil, cover and turn the heat down to a simmer. Cook the rice 35-40 minutes or until tender. Remove from the heat and let stand 10 minutes. Fluff with a fork.
To assemble the bowls, place the rice in a large bowl. Arrange the roasted butternut squash on the rice. Add the cabbage and 1/4 of the avocado to each bowl. Garnish with cilantro and pepitas if desired. Dig in!
This bowl with sauteed kale, brown beech mushrooms and chickpeas pairs perfectly with roasted sweet potatoes. The herb tahini dressing is addicting! If you bring this for lunch, we recommend bringing the dressing in a separate container so you can heat the rice and veggies first.
Sweet Potato Bowl with Herb Tahini
(serves 4)
Ingredients:
1/2 pound sweet potatoes (1 large or 2 small), peeled
2 tablespoons olive oil, divided
1 cup cooked brown rice
1/4 cup red onion, chopped
1 head brown beech mushrooms
2-3 cups green kale, chopped (about 1/4 head kale)
1 can chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup water
1 garlic clove, sliced
handful cilantro
1/2 lemon, juiced
salt to taste
Directions:
Preheat the oven to 350 degrees Fahrenheit. Cut the sweet potatoes into 1-inch chunks and spread them out on a baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25 minutes or until fork tender. Remove from the oven.
Make the herb tahini: In a blender or food processor combine the tahini, water, garlic clove, cilantro and lemon juice and process until combined. Taste and season with salt.
In a large saute pan, heat 1 tablespoon olive oil over medium heat. Cook the onion and brown beech mushrooms until soft, about 3 minutes. Add in the chickpeas and cook until warmed, about 3 minutes. Toss in the kale and stir to combine. Cook until the kale is beginning to soften, 3-5 minutes. Remove from heat.
To assemble the bowls, place the rice in a large bowl. Arrange the sweet potatoes on the rice. Add the kale and chickpea mixture. Drizzle with the herb tahini dressing. Dig in!
How To Add Vegetables and Rice To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
