Hi Farm Cart Cuties!

It’s been a whiiiiiiille since I did a post of me in the kitchen! And I’m so happy I forced myself to document one of my favorite things to make. So I love veggie bowls! People usually call these ‘Buddha Bowls’ or ‘Macro Bowls’ and it doesn’t really matter what you call it. This dish is one of my go-tos every single week and I am excited to share this simple, adaptable and delicious recipe! I love this recipe because you can pretty much use whatever is on hand. And right now, it’s great because you can get everything for these bowls including the ingredients for the sauce from our grocery section. WIN! Another rad things about these bowls is how easy they can be when you make the grains and the sauce ahead of time! It’s been a life savor for me with two young kids.

For this veggie bowl, I had some kale and cabbage I needed to use up, a zucchini and sweet potatoes. I had some short brown grain rice in my cupboard so I chose to use that! But in the past I have used lentils, and even beans! To me, cooking is all about starting from a recipe for inspiration and guidelines but then changing it to make it your own! That being said, you can try this recipe with roasted carrots, potatoes, use arugula as the green and more! I I used kimchi in this recipe but pickled onions would be fabulous too!

Weeknight Veggie Bowls

Makes 4 Bowls

INGREDIENTS:

3 medium sweet potatoes

2 zucchini

1/4 head cabbage

1 bunch kale, thinly sliced

kimchi

avocado (optional)

2 cups short grain brown rice

Sunflower oil or any light oil

SAUCE:

1/4 cup tahini

1 tbsp maple syrup

1/2 medium lemon (juiced)

2-4 tbsp hot water (to thin)

1 clove garlic, crushed

dash of sea salt

METHOD:

1. Turn on oven to broil.

2. Dice sweet potatoes and zucchini. Add sweet potatoes to baking sheet and drizzle on sunflower oil. Broil for 10 minutes flipping halfway through. After 10 min, add zucchini to baking sheet and cook an additional 5-8 minutes until the sweet potatoes and zucchini are golden brown.

3. Cook rice according to package. Once cooked let cool (this dish is best when the rice is warm, not hot)

4. In a food processor or blender blend together the tahini, syrup, lemon juice, garlic and sea salt until smooth.

5. In a big o’ bowl, add the rice on the bottom, then assemble the veggies on top. Add the kimchi, avocado and sauce.

6. Enjoy!