Tumerico Veggie Bowl Recipe
Seasonal veggies sauteed with our sauce of the day, side of beans, rice, salsa, cashew cream, tortillas, and salad.
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Ingredients
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Entrees
Method
Entrees
- 1
Rinse the brown rice and cook according to package directions until tender. Fluff with a fork and set aside.
- 2
Make Turmeric Tahini Sauce (Sauce of the Day)
In a small bowl, whisk together 3 tablespoons Tahini, 1 tablespoon Lemon Juice, 1 clove minced Garlic, 1 teaspoon Turmeric Powder, 0.5 teaspoon Ground Cumin, 0.5 teaspoon Smoked Paprika, 3 tablespoons Water (for sauce), and 1/4 teaspoon Salt. Adjust texture with extra water if needed. Set aside as the sauce of the day.
- 3
Prepare Cashew Cream
Blend 0.5 cup Raw Cashews with 0.5 cup Water and 0.25 teaspoon Salt until very smooth. Add more water a tablespoon at a time if needed to reach a drizzly consistency. This will be used as cashew cream for topping.
- 4
Sauté Vegetables
Heat 2 tablespoons Olive Oil in a large skillet over medium-high heat. Add Red Onion and 2-3 minced Garlic Cloves; sauté 2 minutes until fragrant. Add Broccoli Florets, Red Bell Pepper, and Zucchini. Cook 4-5 minutes, stirring, until vegetables are crisp-tender. Sprinkle with 1 teaspoon Turmeric Powder, 0.5 teaspoon Ground Cumin, 0.5 teaspoon Smoked Paprika, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper; toss to coat. If needed, splash in a splash of water to prevent sticking. Remove from heat.
- 5
- 6
Prepare Sides
Warm 6 Tortillas on a dry skillet for about 30-60 seconds per side. Toss Mixed Greens with Cherry Tomatoes (halved) and Cucumber (diced) to create a quick fresh salad base.
- 7
Assemble Bowls
For each bowl, lay down a bed of the seasoned greens mix. Add a portion of rice, then a portion of sautéed veggies. Top with warmed beans, a spoonful of Salsa, a drizzle of Turmeric Tahini Sauce, and a dollop of Cashew Cream. Serve with warm tortillas on the side and a lime wedge for squeezing.
- 8