Purple Vegetable Rice Bowl
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Recipe

Title

Purple Vegetable Rice Bowl

Created date

May 5, 2016

Recipe details - RV

This recipe came about after realizing that my refrigerator was beginning to look a bit . . . purple. Gradients of amethyst vegetables really pop when composed, so I couldn’t help but combine them all in one recipe. The sweetness of the beets plays gorgeously off the bitter radicchio, mustardy radishes, and aromatic roasted hazelnuts. This is what I imagine a “classic” bowl to be when using The Whole Bowls Formula—it has all of those stock formulaic elements, using what you have on hand. Make it a green bowl, orange bowl, red bowl, or any other color you desire with your favorite assortment of similarly hued produce.

Excerpted from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day. Copyright © 2016. Photography by © Allison Day. Used with permission of Skyhorse Publishing.

Meal Type: 
Salad Bowl
Main ingredient: 
Red Cabbage
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
1

Ingredients

1 beet, kept whole

1/2 cup water

1/4 cup short grain brown rice, uncooked

1/2 cup chickpeas, cooked

1/2 cup red cabbage, finely shredded

4 radishes, quartered

1/4 head radicchio, cored and cut into wedges

1/4 cup roasted hazelnuts, roughly chopped

2 sprigs fresh cilantro

2 tablespoons coconut milk

2 teaspoons roasted hazelnut oil or extra-olive virgin oil

2 teaspoons lemon juice

1/4 teaspoon sea salt

ground black pepper, to taste

Balsamic Glaze or balsamic vinegar

Directions

Preheat oven to 400ºF. For roasted beet, crunch beet up in foil and roast for 1–2 hours, or until tender when pierced with a knife. When cool enough to handle, unwrap beet, remove top and bottom, and

In a small saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 45 minutes. Steam, covered for 5 minutes; fluff with fork before serving.

In a small bowl, whisk all dressing ingredients.

To a bowl, add sections of cooked brown rice, roasted beet, chickpeas, cabbage, radishes, and radicchio; pour over dressing. Top with hazelnuts and cilantro. Serve with balsamic vinegar or glaze.

If you don’t like the warm/cold concept of this bowl, the chickpeas, cabbage, radishes, and radicchio can be lightly steamed or sautéed to warm through.

You may prepare this up to 1 week in advance.

You may prepare this up to 3 days in advance.

You may prepare this up to 1 week in advance.

Tags

Salad
Bowl
rice
Radish
Cabbage

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