Harvest Bowl
Makes: 3-4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
2 tablespoons extra virgin olive oil
1-2 teaspoon(s) salt and pepper
1 cup beets, diced
1 ½ cup sweet potato, diced
½ can chickpeas
1 cup brown rice
4-6 oz Growing Season Sesame Strike Dressing
1 cup heritage greens, washed and dried
1-2 slices Naan bread
2 tablespoons sesame snaps
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Add the beets and sweet potato to the sheet and drizzle half of the olive oil, and salt and pepper. Toss to combine. Then bake for 35 minutes. At the 12 minute mark, remove the pan and toss the vegetables, adding the chickpeas and the remaining olive oil. Return pan to oven and roast for 20-23 minutes more, until golden brown and fork tender.
In the meantime, boil water in a saucepan over medium-high heat. Once hot, add rice and boil until cooked for 18-22 minutes. Rinse with cold water and set aside.
To serve, divide the cooled rice, chickpeas and vegetables between bowls on a bed of greens. Top with Sesame Strike, and garnish with sesame snaps and a slice of Naan bread.
Serve and enjoy!
