Veggie and Brown Rice Bowl

Chef Notes

Ingredients

Steps

Veggie and Brown Rice Bowl

Chef notes

When you want to eat the rainbow, the easiest thing you can do is throw as many colorful and vibrant veggies into a grain bowl as possible. These bowls are healthy and flavorful, a wonderful 2-for-1 when it comes to cooking. We used our Ancient Halaby and Marrakesh Sitar spice blends to roast the veggies in and turmeric for a delicious honey lemon dressing. The beauty of this bowl is you can mix up the veggies to satisfy what you’re craving and/or use what’s in the fridge.

Ingredients

Serves: 4

6 cups cooked brown rice
2 cups diced butternut squash
1 tbsp Spice Tribe Ancient Halaby Middle Eastern Chile Blend
2 cups cauliflower florets
1 tbsp Spice Tribe Marrakesh Sitar Moroccan Blend
2 cups shredded purple cabbage
4 cups spinach leaves
1 cup sliced watermelon radish
4 each hard boiled eggs, cut in half
2 each avocadoes cut in half
.5 cup Pepitas, toasted
1 tbsp sesame seeds, toasted
1 cup sprouts
.5 cup extra virgin olive oil (EVOO)
.25 cup honey
.33 cup fresh lemon juice
.75 tsp Spice Tribe Java Turmeric
Salt

Ancient Halaby Middle Eastern Chile Blend

$10

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Marrakesh Sitar Moroccan Blend

$10

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Steps

Step 1 -

Preheat the oven to 400F.

Step 2 -

Toss the diced (1inch cubes) butternut squash with Ancient Halaby, oil and salt, arrange in a single layer and roast for 25min until tender and slightly brown.

Step 3 -

Toss the cauliflower florets with oil, Marrakesh Sitar and salt, arrange in a single layer and roast for 20min until tender and slightly brown too.

Step 4 -

In a mixing bowl combine EVOO, honey, fresh lemon juice and turmeric, set aside.

Step 5 -

On each bowl, divide evenly (or not!) brown rice, roasted butternut squash, cauliflower, cabbage, spinach, radishes, avocado, eggs, sprouts and drizzle with lemon-honey-turmeric dressing.

Step 6 -

Top with pepitas and sesame seeds.