Empty My Fridge
The simple Veggie Bowl I can eat all year!
Ingredients
- Canned chickpea400 ml
- Sweet potato4
- Smoked paprika1 tsp
- Salt1 tsp
- Black pepper
- Avocado oil2 tbsp
- Rice1 cup
- Kale40 g
- Cabbage120 g
- Avocado1
- Carrot1
- Broccoli30 g
- Cashew⅓ cups
- Tahini¼ cups
- Miso · paste1 tbsp
- Maple syrup1 tbsp
- Lime3 tbsp
- Turmeric½ tsp
- Olive oil1 tbsp
Instructions
- Preheat the oven to 400°F. Toss the chickpeas and sweet potatoes with the smoked paprika, salt, pepper and avocado oil. Spread on a parchment-lined baking sheet and bake for 25 minutes.
- Rinse the brown rice, drain, and put it in a small saucepan with 1 1/2 cups water.
- Bring to a bubble over medium heat, then reduce to medium-low. Stir, cover and cook for 15 minutes.
- Roughly chop the black kale, shred the purple cabbage, cube the avocado, and peel ribbons from the purple carrot with a vegetable peeler.
- Make the dressing by blending the cashews, 3/4 cup water, tahini, miso, maple syrup, lime juice, turmeric, salt and olive oil on high until smooth. Soaking the cashews overnight makes blending easier.
- Assemble the bowls with the rice, the fresh and roasted vegetables, and a drizzle of dressing.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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