FROM 30/10'S KITCHEN...

Fall Harvest Bowl

RECIPE SUMMARY

 

Fall Harvest Bowl

Makes 2 servings: Each serving counts toward 2 cups of vegetables (½ cup restricted vegetables), 2 tablespoons of oil, 1 egg yolk

 

INGREDIENTS

Fall Harvest Bowl
 ¾ cup Kale
 ¾ cup Swiss Chard
 ½ cup Carrots
 ½ cup Onion
 1½ cups Cauliflower Rice
 2 tablespoons Avocado Oil
 1 clove Garlic, minced
 Sea Salt, to taste
 Black Pepper, to taste
Dressing
 1 tablespoon Walden Farms Maple Walnut Dressing
 1 teaspoon Apple Cider Vinegar
 2 tablespoons Avocado Oil
 1 Egg Yolk
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 425ºF and line two baking sheets with foil or parchment paper.

2

Rinse and chop the kale and Swiss chard into bite-sized pieces and place in a large bowl.

3

Dice the onion and carrot into ½ inch to 1-inch pieces and place in a bowl.

4

Season the kale and chard with sea salt and black pepper then drizzle them with 1½ teaspoons of avocado oil. Massage the leaves for a couple minutes. Then spread the leave out on a baking sheet, avoid overlapping leaves.

5

Drizzle 1½ teaspoon of avocado oil over the onions and carrots, then season with sea salt and black pepper and place the carrots and onions on on a baking sheet.

6

Place both the baking sheets in the oven for 15-20 minutes, checking on the greens regularly.

7

While the vegetables are roasting, heat a large pan over medium high heat and add 1 tablespoon of avocado oil and the garlic, add in the cauliflower rice, sea salt and black pepper and cook until hot.

8

In small bowl combine all of the dressing ingredients and stir briskly to emulsify.

9

Remove the roasted vegetables from the oven and set up two large bowls or plates. Place the cauliflower rice on the bottom of the dish and top with the roasted vegetables. Drizzle the dressing over the top and enjoy.

 

Ingredients

Fall Harvest Bowl
 ¾ cup Kale
 ¾ cup Swiss Chard
 ½ cup Carrots
 ½ cup Onion
 1½ cups Cauliflower Rice
 2 tablespoons Avocado Oil
 1 clove Garlic, minced
 Sea Salt, to taste
 Black Pepper, to taste
Dressing
 1 tablespoon Walden Farms Maple Walnut Dressing
 1 teaspoon Apple Cider Vinegar
 2 tablespoons Avocado Oil
 1 Egg Yolk
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 425ºF and line two baking sheets with foil or parchment paper.

2

Rinse and chop the kale and Swiss chard into bite-sized pieces and place in a large bowl.

3

Dice the onion and carrot into ½ inch to 1-inch pieces and place in a bowl.

4

Season the kale and chard with sea salt and black pepper then drizzle them with 1½ teaspoons of avocado oil. Massage the leaves for a couple minutes. Then spread the leave out on a baking sheet, avoid overlapping leaves.

5

Drizzle 1½ teaspoon of avocado oil over the onions and carrots, then season with sea salt and black pepper and place the carrots and onions on on a baking sheet.

6

Place both the baking sheets in the oven for 15-20 minutes, checking on the greens regularly.

7

While the vegetables are roasting, heat a large pan over medium high heat and add 1 tablespoon of avocado oil and the garlic, add in the cauliflower rice, sea salt and black pepper and cook until hot.

8

In small bowl combine all of the dressing ingredients and stir briskly to emulsify.

9

Remove the roasted vegetables from the oven and set up two large bowls or plates. Place the cauliflower rice on the bottom of the dish and top with the roasted vegetables. Drizzle the dressing over the top and enjoy.

Fall Harvest Bowl

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