Hippie Hash Gfo V 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
Dairy
Seasoning
Additional Toppings
Method
Roasting the Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Cut the cauliflower and broccoli into florets, slice the carrots, chop the cabbage, and cut the radish and beets into bite-sized pieces.
- 2
Season the Vegetables
In a large bowl, combine all the prepared vegetables. Mince the garlic and add it to the bowl along with the ginger. Drizzle with olive oil, and season with salt and pepper to taste. Toss until everything is evenly coated.
- 3
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.
Cooking the Grains
- 4
Cook the Brown Rice
In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 45-50 minutes or until the rice is tender and water is absorbed.
- 5
Assembling the Dish
- 6
Combine and Serve
In a serving bowl, layer the brown rice and top with the roasted vegetables. Dice the boiled red skin potatoes and add them on top as well.
- 7
Add Toppings
Sprinkle the Monterey Jack cheese over the hot vegetables and let it melt slightly. Top with a generous dollop of sour cream and sliced avocado.
- 8
Serve with Toast
Toast two slices of your choice of bread and serve on the side.
