Coconut Amino Vegetable Bowl

Name: Coconut Amino Vegetable Bowl
Total time: 65 min
Yield: 6
Ingredients: 1 c sweet potatoes (small dice); 2 c kale (fine chopped); 2 c chard (fine chopped); 1 brussels sprouts (quartered); 1/2 c garlic scapes (chopped); 1/8 c garlic (minced); 1 c carrots (peeled, small dice); 1/4 c scallions (green onions)(chopped); 1/2 c coconut amino; 1/8 c rice wine vinegar; 1 tsp sriracha; 1/8 c honey; 1 lime (juiced and zested); 1 c basmati rice (dry); 1/2 c quinoa (dry); 2 Tbsp olive oil; 1 med salt; 1 med black pepper; 1 sq pea tendril

1 hr(s) 5 mins

Total time

6

Serving

19

Ingredients

Enable cook mode

Ingredients

csweet potatoes (small dice)

ckale (fine chopped)

cchard (fine chopped)

brussels sprouts (quartered)

¹⁄₂

cgarlic scapes (chopped)

¹⁄₈

cgarlic (minced)

ccarrots (peeled, small dice)

¹⁄₄

cscallions (green onions)(chopped)

¹⁄₂

ccoconut amino

¹⁄₈

crice wine vinegar

tspsriracha

¹⁄₈

choney

lime (juiced and zested)

cbasmati rice (dry)

¹⁄₂

cquinoa (dry)

Tbspolive oil

medsalt

medblack pepper

sqpea tendril

Directions

Step 1

Cook rice in 3.5c water. When rice has 15 minutes of cook time remaining add the quinoa. Remove from heat and fluff with a fork.

Step 2

While rice is cooking chop all vegetables and leafy greens. Add the garlic, carrots, sweet potatoes, kale, and chard to large skillet. Add oil to the skillet and season with salt and pepper. Cook for 5 to 10 minutes and then deglaze the pan with water. Add the brussels sprouts green onions and garlic scapes. Cook for 5 to 10 more minutes adding more water if needed and then remove from heat. Do not add too much water you want it to be au sec (almost dry) when removed from heat. Season again with salt and pepper.

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