*Makes 2 large bowls
Ingredients
1 to 2 cups cooked brown rice or quinoa
2 to 3 tablespoons coconut oil or olive oil
1 red onion, thinly sliced
4 carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
1 cup Curry and Turmeric Roasted Cauliflower (see below)
1 cup cooked chickpeas
1 bunch kale, stalks removed and discarded and leaves sliced thin
2 cups baby spinach
1 cup cherry tomatoes, sliced in half
1⁄4 cup dried Turkish apricots, chopped (or dried cranberries/cherries)
1⁄4 cup toasted pecans, chopped
1 bunch of fresh parsley, chopped (about 1⁄2 cup)
sea salt and pepper to taste
TURMERIC ROASTED CAULIFLOWER
1 head cauliflower, cut into bite-size florets
1 tablespoon curry powder
1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric)
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
DRESSING
1⁄2-inch piece of fresh ginger, peeled and minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon raw honey
1 teaspoon Dijon mustard
1⁄4 teaspoon red pepper flakes
1⁄4 cup olive oil
Method
REHEAT THE PRECOOKED BROWN rice. Divide the rice into two separate bowls. Heat a large pan over medium-high heat and add the coconut oil. Stir in onion, carrots, and celery. Sauté the vegetables for 3 to 4 minutes, until they begin to soften and brown. In the last minute, toss in the cauliflower and chickpeas. Next, add the kale to the mix and allow the kale to slightly wilt for about 1 minute. Remove the pan from the heat and add the baby spinach and tomatoes. Place the sautéed mixture over the brown rice. Add in the dried apricots.
TO MAKE THE CURRY & TURMERIC ROASTED CAULIFLOWER, preheat the oven to 400°F. Lightly oil a roasting pan or rimmed sheet pan. In a large mixing bowl, toss cauliflower with the curry powder, turmeric, olive oil, salt, and pepper. Place on the pan. Roast for 20 to 25 minutes, until the edges are slightly brown.
TO MAKE THE DRESSING, mix together the ginger, lemon juice, honey, mustard, and red pepper flakes in a small mixing bowl. Slowly whisk in the olive oil, to form an emulsion. Drizzle the dressing over the bowls. Toss lightly. Top with toasted pecans and fresh parsley. Save any remaining dressing in the refrigerator for up to 4 days.
Recipe by Elise Museles. First appeared in The Microbiome Solution (Penguin 2015).
