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Restaurants›Waterworks Food + Drink›Rainbow Bowl Recipe

Rainbow Bowl Recipe

Inspired by Waterworks Food + Drink

Time1h

Serves4

marinated chickpeas. golden beets. broccoli. cauliflower. brussels. carrots. kale. radicchio. mushrooms. pineapple peanut rice. mango curry sauce.

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Ingredients

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Marinated Chickpeas

1 cups Canned Chickpeas

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables

2 medium golden beets

1 cups broccoli florets

1 cups Cauliflower florets

1 cups brussels sprouts

2 medium Carrots

2 cups kale

1 cups radicchio

1 cups Mushrooms

Pineapple Peanut Rice

1 cups brown rice

1 cups pineapple chunks

2 tbs Peanut Butter

1 tbs Aged soy sauce

2 cups water

Mango Curry Sauce

1 cups Coconut milk

1/2 cups mango puree

1 tbs curry powder

1/2 tsp Celtic sea salt

1 tsp Ginger, grated

Method

Preparation

1

Marinate Chickpeas

In a bowl, combine canned chickpeas, olive oil, lemon juice, garlic powder, salt, and black pepper. Mix well and let marinate for at least 30 minutes.

2

Prepare Vegetables

Peel and chop the golden beets, carrots, and Brussels sprouts. Steam the broccoli and cauliflower florets until tender but still crisp. Sauté the mushrooms until golden. Massage the kale with a pinch of salt to soften it. Chop radicchio.

3

Cook Pineapple Peanut Rice

In a pot, bring water to a boil. Add brown rice and cook according to package instructions. Once cooked, stir in peanut butter and pineapple chunks until well combined.

4

Make Mango Curry Sauce

In a saucepan, combine coconut milk, mango puree, curry powder, salt, and grated ginger. Simmer on low heat for 10 minutes, stirring occasionally.

Assembly

5

Assemble the Bowl

In a large bowl, layer the pineapple peanut rice, followed by the marinated chickpeas, and arrange the steamed and sautéed vegetables on top. Drizzle with mango curry sauce before serving.