Friday, June 8, 2012

Dragon Beet Bowl


I just recently discovered my love for beets, I thought "I didn't like" them or rather hadn't really given them a chance... but this recipe changed that which was actually inspired from here and here. This dish is packed with nutrients from the brown rice, various root vegetables, greens, and any other veggies you simply have on hand to toss into this savory stir-fry. This dish is super filling and has a variety of textures, flavors, and colors (I mean look at that purple rice!) that just make your mouth crave for more. 
Dragon Beet Bowl: (serves 4)
Ingredients:
1 cup cooked brown rice
1 beet, roasted & diced
1 tsp olive oil
1/2 onion, diced
2 garlic clove, minced
1 carrot, sliced & chopped in half
5 mushrooms, sliced & halved
2 cups broccoli florets
1/2 tsp garlic salt
pinch of black pepper
4 handfuls of greens of your choice (romaine, spinach, arugula)
pinch of sesame seeds

Directions:
Preheat the oven to 375 degrees. Trim off any beet greens, rinse the beets, and wrap the beet tightly in aluminum foil with a little drizzle of olive oil. Place on a baking pan and cook until tender, approx 45-60 minutes. (You should be able to pierce the beets with a knife right through the foil) Also, you can cook a few ahead of time and use the roasted beets for other meals later in the week, as they pair well especially with salads cold or however else you would like to eat them. Peel and dice roasted beet into small chunks.
Next, cook rice according to package instructions if you don't have any already cooked rice in the refrigerator to use.
Heat a large skillet over medium heat with a drizzle of oil and begin to saute onions and carrots, about 1-2 minutes. Add mushrooms and garlic to the pan and combine. Next, quickly toss in the broccoli, salt and  any other seasonings you desire and let cook for another 5 minutes, or so until vegetables are tender, but still slightly crisp, stirring occasionally. 
Add a handful of greens to a bowl. Toss together chopped roasted beets with 1 cup of cooked rice and watch the rice turn into a beautiful bright color! Top leafy greens with a 1/4 cup of the beet mixture. Then simply add a scoop or two of the vegetable stir fry. Serve with some toasted sesame seeds and siracha sauce.

Roast beets until tender, 45-60 minutes.

Peel skin off, dice, and chop.

Saute carrots and onions.
Add mushrooms and garlic.
Top with broccoli florets and seasoning.
Fill a bowl with a handful of leafy greens.
Mix chopped roasted beets to 1 cup cooked rice.
Scoop about 1/4 cup beet rice mixture.
Add a heaping amount of vegetable stir-fry to your bowl.
Top with sesame seeds and siracha sauce, enjoy!

Have an incredible weekend everyone!



"For this reason also, since the day we heard of it, we have not ceased to pray for you and to ask that you may be filled with the knowledge of His will in all spiritual wisdom and understanding, so that you will walk in a manner worthy of the Lord,  to please Him in all respects, bearing fruit in every good work and increasing in the knowledge of God; strengthened with all power, according to His glorious might, for the attaining of all steadfastness and patience; joyously giving thanks to the Father, who has qualified us to share in the inheritance of the saints in Light."
[Colossians 1:9-12]

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