From our friends at CA Grown, here’s a delicious, nutritious, and colorful bowl full of veggies, featuring our favorite one of all—sweetpotatoes.
Serves 4
Ingredients:
2 medium orange- or yellow/white-fleshed sweet potatoes, or a combination, diced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, plus more for garnish
1/2 teaspoon crushed red pepper
2 medium carrots, thinly sliced
Juice of 1 lemon, divided
2 cups shredded purple cabbage (about 1/4 of a medium head)
1 tablespoon apple cider vinegar
2 teaspoons honey
2 cups cooked wild or brown rice
1 cup cherry tomatoes, sliced or quartered
1 cup guacamole or avocado dip
1 California avocado, sliced
Flaky sea salt, for garnish
Instructions:
Preheat the oven to 400°F..
In a large bowl, toss the sweetpotatoes, oil, 1/2 teaspoon of the kosher salt, the black pepper, and the red pepper. Transfer to a large rimmed baking sheet and cook until tender and starting to caramelize, about20 minute. (If you like, broil the sweetpotatoes for an additional 2 to 3 minutes to crisp them a little.)
Meanwhile, in a medium bowl, toss the carrot, half of the lemon juice, and the remaining 1/2 teaspoon of kosher salt and set aside. In another medium bowl, toss the cabbage, remaining lemon juice, vinegar, and honey and set aside.
To assemble, divide rice between 4 bowls. Top with the sweetpotatoes, carrots, tomatoes, cabbage, and guacamole. Add the avocado, a sprinkle of flaky salt, and a grind of black pepper.
Recipe and photo courtesy of CA Grown
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