Sweet Potato & Broccoli Bowl
Makes 2-4 servings
Ingredients
1 cup grain of choice, rinsed (I used farro)
1 (14 ounce) can chickpeas, drained and rinsed (garbanzo beans)
2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 small red onion, sliced into wedges
1 small head broccoli, cut into medium florets
1 small-medium sweet potato, cut into 1” cubes
1 cup chopped kale, massaged with olive oil
Ginger Tahini Dressing
- 1/4 cup tahini (or sub sunflower seed butter, or a nut butter – see notes in post)
- 2 tablespoons freshly squeezed lemon juice
- 1.5 tablespoons coconut aminos
- 1 medium clove garlic
- 1″ cube fresh ginger, peeled and chopped (or 1/2 tablespoon ginger paste)
- sea salt, to taste (test first then add as you’d like)
- 2–3 tablespoons water, to thin as desired
Instructions
Prepare grain of choice according to package instructions; set aside. Move on to preparing the veggies as the grain is cooking
Preheat oven to 375ºF and line large baking sheet with parchment paper. Add chickpeas to bowl with 1 tablespoon olive oil and dry seasonings, toss to combine and set aside. Add red onion, chopped broccoli and sweet potatoes to baking sheet; drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Add seasoned chickpeas next to other veggies and transfer sheet pan to oven and bake for 25-30 minutes, or until broccoli is soft and sweet potatoes are tender. Note: if you want crisper chickpeas, remove any cooked veggies from pan and continue cooking chickpeas another 5-10 minutes.
Add all dressing ingredients to a small blender and blend until smooth. Start with 1 tablespoon of water then add 1-2 more tablespoons, depending on desired consistency.
Divide desired amount of grains into two bowls and evenly distribute broccoli, sweet potatoes, red onion, chickpeas, and chopped kale. Drizzle with dressing and serve warm; enjoy!
Recipe from Fit Mitten Kitchen
Roasted Romanesco Penne
Makes 4 servings
Ingredients
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1 Large Head Romanesco or 1 large head Cauliflower
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Avocado oil for drizzling
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Sea Salt and Freshly Cracked Black Pepper
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¼ cup Extra Virgin Olive oil plus extra for drizzling over pasta
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2 Shallots, finely sliced
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4 Garlic Cloves, thinly sliced
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1 Large Red Chilli or 1 large pinch dried red chili flakes
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2 Lemons, zested and juiced
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½ cup Pasta Water
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1 Large bunch Italian(flat-leaf) Parsley
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Sea Salt to taste and to salt pasta cooking water
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½ cup Raw Hazelnuts
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1 8 ounce Package Penne
Instructions
Preheat your oven to 400 F . Line a rimmed baking sheet with parchment paper. Remove the florets from the romanesco/ cauliflower and place on your baking sheet. Drizzle with avocado oil and sprinkle with sea salt and cracked black pepper. Roast for about 25 minutes or so until golden brown and it has a little firmness to it still. While your Romanesco roasts, place a large pot of water to boil.
Place your olive oil in a large saucepan and bring the pan up to medium heat. Add your shallots along with a sprinkle of sea salt and sauté for about 15-20 minutes until softened. Add the garlic and sauté for another 2 minutes or so. Add the chillies, then the lemon zest and juice. Add in your roasted romanesco.
Toast your hazelnuts (or nut or seed of choice) either in a dry saucepan till toasted or in the oven at 325 F for 5-7 minutes. Allow to cool and once cool, rub a handful of hazelnuts at a time between your palms to remove most of the skin. As the pasta gets closer to being ready, scoop out about 1/2 cup of the salted pasta cooking water. Add it to your vegetables and then add the cooked pasta.
Season with sea salt. Stir in the chopped parsley and serve each serving with the toasted hazelnuts. Drizzle with more olive oil and enjoy!
Recipe from The Rocks and Dirt Bakery
Brazilian Pork & Bean Stew
Makes 6-8 servings
Ingredients
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8 slices bacon, cut into 2-inch pieces
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1⁄2 lb. smoked pork chops, cut into 2-inch pieces
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1⁄2 lb. boneless pork shoulder, cut into 2-inch pieces
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1⁄2 lb. Portuguese-style linquiça sausage or Spanish-style dry chorizo, cut into 2″ pieces (available from Mello’s Finest)
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1 smoked ham hock
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1 lb. dried black beans, soaked overnight
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1⁄2 cup minced garlic, plus 8 cloves crushed
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5 bay leaves
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5 tbsp. olive oil
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2 cups jasmine rice, rinsed
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15 collard green leaves, stemmed and very thinly sliced
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Kosher salt and freshly ground black pepper, to taste
Instructions
Make the beans: Add the pieces of bacon to an 8-qt. Dutch oven over medium-high heat, and cook until fat renders, about 7 minutes. Add chops, shoulder, sausage, and ham hock, and brown, 8-10 minutes. Add beans, crushed garlic cloves, 3 bay leaves, and 8 cups water, and bring to a boil. Lower the heat and simmer, partially covered, until beans are tender, at least 1 hour. Keep warm.
Meanwhile, make the rice: Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add 1⁄2 of the minced garlic; cook for 2 minutes. Add rice, 2 bay leaves, salt, pepper, and 4 cups water. Bring to a boil, lower heat to medium-low; cook, covered, until rice is tender, about 15 minutes. Keep warm.
Make the collards: Heat 3 tbsp. oil in a 12″ skillet over medium-high heat. Add remaining garlic; cook for 2 minutes. Add collards, salt, and pepper; cook until wilted, about 4 minutes. Keep warm.
Make the vinaigrette: Mix tomato, onion, lime juice, 1⁄2 of the parsley, vinegar, 1⁄3 cup oil, and salt and pepper.
Make the farofa: Heat minced bacon in a 12″ skillet over medium-high heat until fat is rendered, about 3 minutes. Add cassava flour, and cook until toasted, 3 to 5 minutes. Add remaining parsley, 1⁄4 cup oil, and raisins and cook 2 minutes more.
To serve: Shred meat from ham hock, discarding bone, and transfer with meat from beans to a platter. Put beans, rice, collards, and oranges around meat. Sprinkle vinaigrette and farofa over the dish.
Recipe from Saveur