Chef notes
This is a perfectly balanced meal filled with microbe-boosting ingredients!
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 roasted cauliflower
- 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 raisins, dried cranberries, or dried cherries)
- 1/4 cup toasted pecans, chopped
- 1 bunch of fresh parsley, chopped (about 1⁄2 cup)
- 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
Preparation
1.Reheat the pre-cooked rice.
2.Divide the rice into two separate bowls.
3.Heat a large pan over medium-high heat and add the coconut oil. Stir in onion, carrots, and celery. Saute the vegetables for 3 to 4 minutes, until they begin to soften and brown. In the last minute, toss in the cauliflower and chickpeas.
4.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 sauteed mixture over the brown rice. Add in the dried apricots.
For the dressing:
1.Mix together the ginger, lemon juice, honey, mustard, and red pepper flakes in a small mixing bowl.
2.Slowly whisk in the olive oil, to form an emulsion.
3.Drizzle the dressing over the bowls. Toss lightly. Top with toasted pecans and fresh parsley.
