Festive Fall Bowl

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Last week I went to brunch in NYC and had a similar bowl that I knew I must recreat! I always see beautiful creations on social media, but haven't really made my own warmer bowl with seasonal veggies. I spent a good amount of time cohesively figuring out what veggies would go well together. The trick I use is hand writing down what I envision, so then when I go food shopping, my recipe is essentially my food shopping list, (and then some).

Ingredients

Brown rice

Kabocha Squash

Chickpeas

Carrots

Onion

Garlic

Radish

Spinach

Bite size gold potatoes 

Tahini

Green onion

Sesame seeds

Lemon

Honey

Cooking

First I chopped up the veggies, (Radish, carrot, onion, garlic)

Roasted them on 400 with olive oil, salt and pepper.

1 cup of Brown rice with 2 cups of water, 30 minutes.

Then I basically carved the squash like a pumpkin, make sure to sharpen your knife and really use your muscles to cut this how you prefer it.

I spiced the squash up with olive oil, and orange blossom honey with ancho chile powder, saigon cinnamon, salt and pepper and baked for 30 min.

The potatoes I used some olive oil, salt and pepper and baked until a little crispy.

I would have baked the chickpeas, but there was not enough room in the toaster or over. Instead I sauted them over the stove, with a little olive oil, ancho chile pepper, salt and pepper.

Then I used the same pan to saute the spinach.

I bought Tahini and chopped green onion and squeezed lemon.

Building

Rice on the bottom

Potatoes and veggies on the sides

Spinach in the middle

Surrounded by squash, chickpeas & tahini

Topped with sesame seeds & squeezed extra lemon

Enjoy!

xo Rachel