Harvest Bowl Recipe

Make the rice pilaf

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs butter or olive oil over medium heat. Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add rinsed rice and stir to coat with oil and toast for 1–2 minutes. Pour in vegetable broth, add 3/4 tsp salt and 1/4 tsp black pepper, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with a fork and stir in chopped parsley.

Roast carrots and red peppers

Preheat oven to 425°F (220°C). On a large baking sheet, toss carrot sticks and red pepper strips with 2 tbs olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer (use two sheets if crowded). Roast 20–25 minutes, turning once halfway through, until carrots are tender and edges caramelized and peppers are blistered. Remove from oven and keep warm.

Quick-pickle the cabbage

While the rice or vegetables roast, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar, 1/2 tsp salt and optional 1/4 tsp red pepper flakes in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add thinly sliced red cabbage, pressing down to submerge. Let sit at room temperature for at least 20 minutes for a quick pickle, or cover and refrigerate for up to 24 hours for more developed flavor. Drain before assembling.

Prepare spinach and corn

Heat 1 tbs olive oil in a skillet over medium heat. Add corn kernels, season with 1/4 tsp salt and 1/8 tsp black pepper, and sauté 3–4 minutes until warmed and slightly golden. Remove corn and set aside. In the same skillet, add a splash of oil if needed and wilt the baby spinach in 1–2 minutes until just softened. Season lightly with a pinch of salt. Keep warm.

Blend the sauce

In a blender or food processor, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise (if using), 1/2 cup parsley leaves, 1/4 cup basil leaves, 2 tbs chives, 1 tbs lemon juice, 2 tbs olive oil, 1 garlic clove, and 1/2 tsp anchovy paste (optional). Season with 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth, adding up to 1 tbs water at a time to reach desired drizzling consistency. Taste and adjust lemon, salt, or herbs as needed. Chill until ready to use.

Assemble the Harvest Bowls

Divide rice pilaf among 4 bowls as the base. Arrange roasted carrots and red peppers in one section, pickled cabbage in another, wilted spinach in another, and sautéed corn in another so each bowl has a variety of colors. Drizzle 1–2 tbs green goddess sauce over each bowl (or serve on the side). Sprinkle toasted pumpkin seeds or chopped toasted walnuts over the top, drizzle a little extra virgin olive oil if desired, and serve with a lemon wedge to squeeze over. Taste and add salt or pepper as needed.

Serve warm or at room temperature. Leftovers: store components separately in airtight containers up to 3 days (pickled cabbage up to 5 days). Reheat rice and roasted vegetables gently in an oven or microwave; add fresh greens and sauce when serving.