This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Healthy Veggie Bowls
2 cups brown or red rice
2 cups peeled, diced sweet potato
2 cups sliced roasted mushrooms
kosher salt and pepper to taste
2 cups frozen yellow corn
¼ cup pickled red onions, recipe follows
lime wedges for garnish
Cilantro Lime Dressing, recipe follows
Heat oven to 425°.
Cook rice according to directions.
Line two small rimmed baking sheets with foil. Add diced sweet potato to one and the sliced mushrooms to the other. Toss each veggie with a little olive oil, kosher salt and pepper. Roast each until golden brown, about 15-20 minutes, though sweet potatoes might take a little longer.
In a medium skillet over medium heat, add frozen corn and sauté until charred.
Place rice on a serving dish or platter and top with roasted veggies. Top with pickled onions and serve with Cilantro Lime Dressing.
*Note: this is a very versatile recipe – feel free to change veggies to your liking, or add black beans, feta cheese or any other ingredients you desire.
Quick Pickled Red Onions
1 large red onion
½ cup apple cider vinegar or white vinegar
½ cup water
1 teaspoon kosher salt
1–2 tablespoons sweetener (sugar, honey, maple syrup or agave)
Thinly slice the red onion and pack the slices into a glass jar.
In a small saucepan, combine vinegar, water, sweetener and salt. Heat over medium heat, stirring until the salt and sugar dissolve (about 1 minute).
Pour the hot brine over the onions in the jar. Let the jar sit at room temperature for at least 30-60 minutes, or until the onions turn bright pink.
Seal with a lid and refrigerate. They are ready to eat in 1 hour but are best after 1 day, and can last up to a week.
Cilantro Lime Dressing
2 cups fresh cilantro
1 garlic clove
¼ cup fresh lime juice
2 teaspoons maple syrup or honey
½ teaspoon ground coriander
½ teaspoon kosher salt
½ cup extra-virgin olive oil
In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander and salt, and pulse to combine. With the blade running, pour in the olive oil and process until smooth.
