Hippie Hash Recipe
Slow-roasted cauliflower, broccoli, carrots, cabbage, radish & beets seasoned with garlic & ginger. Served over brown rice & red skin potatoes. Topped with Monterey Jack cheese & a dollop of sour cream. Served with your choice of toast. Add avocado.
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Ingredients
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Vegetables
Grains
Toppings
Seasoning
Toast
Method
Roasting the Vegetables
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Chop the cauliflower, broccoli, carrots, cabbage, radish, and beets into bite-sized pieces and place them in a large mixing bowl.
Roast the Vegetables
Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Cooking the Grains
Cook the Brown Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is cooked and water is absorbed.
Assembling the Dish
Combine Ingredients
In a serving bowl, add a generous scoop of brown rice. Layer on the roasted vegetables and boiled red skin potatoes.
Add Toppings
Sprinkle the Monterey Jack cheese over the top. Add a dollop of sour cream and slice the avocado on top or serve it on the side.
Serving
Toast the Bread
Toast the bread slices of your choice until golden brown. Serve alongside the Hippie Hash.
