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Recipe

Veggie and Brown Rice Bowl

Veggie and Brown Rice Bowl Spice Tribe

Veggie and Brown Rice Bowl

Chef Patricio Duffoo  @chefpatricio_spicetribe

 

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

Steps:

  • Preheat the oven to 400F.
  • 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.
  • 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.
  • In a mixing bowl combine EVOO, honey, fresh lemon juice and turmeric, set aside.
  • 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.
  • Top with pepitas and sesame seeds.
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