Veggie Soul Bowl
Ingredients
What you need:
Mustard Greens
Veggie Stock
Cauliflower
Broccoli
Brown Rice
Radishes
Seasonings: Red Pepper Flakes, Garlic Powder, Onion Powder, Salt & Pepper
Instructions:
Soak the fresh mustard greens in water and vinegar. Rinse well.
Cut the greens in 1 inch pieces.
In a large pot, add veggie broth and bring to a simmer. Add the mustard greens and slices jalapeños.
Season with red pepper flakes, garlic powder, onion powder, and salt and pepper.
Roast the cauliflower with olive oil, salt, cumin, paprika, garlic and onion powder.
Cook lentils in water or broth for 20-30 minutes. Season with a little salt.
Steam broccoli until soft.
Broccoli Pesto: In a food processor, add broccoli, walnuts, Parmesan, and olive oil. Add salt to taste.
Add pesto to cooked brown rice.
Serve all items in a bowl. Top with cilantro and sliced radishes.
Wine Pairing Suggestions: Pepe Mendoza, Blanco Do Alicante
40% Moscatel, 40% Macabeo, 20% Airén
Alicante DO, Spain
