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Green Goddess Buddha Bowl with Roasted Vegetables and Creamy Basil Dressing https://www.metro.ca/userfiles/image/recipes/bol-buddha-deesse-verte-legumes-grilles-sauce-cremeuse-basilic-10844.jpg PT30M PT1H00M PT1H30M
Preheat the oven to 400°F and boil water for rice in a small pot.Peel and cut the sweet potato into small cubes.Mix them in a bowl with the garam masala, some salt, some pepper and 1/2 of the olive oil.Place on a baking sheet and bake for 30 minutes.Meanwhile, add the rice to the boiling water.Cook over high heat for 15 minutes. Drain and let rest.Heat a bit of vegetable oil in a nonstick pan over medium-high heat.Cut the broccoli into florets and mix with the rest of the olive oil, some salt and pepper.Cook in the pan for 10 minutes.Remove the membrane from the kale and roughly tear the leaves.Remove the broccoli from the pan and let cool in a plate.If needed, add a bit of vegetable oil to the pan and cook the kale leaves for 5 minutes to soften.Remove from heat and set aside.Roughly chop the pistachios.Peel and slice the carrot into rounds.Slice the apple and radishes into rounds (or into matchsticks or cubes according to preference).Rinse and drain the chickpeas.Divide the brown rice into bowls.Arrange vegetables, apple, chickpeas and guacamole on top.Sprinkle pistachios over.Drizzle green goddess dressing.Source: Missfresh.com
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1/2 broccoli 1 carrot 2 kale 1 1/2 cup (375 mL) water for rice 1 1/2 c. à thé (7 1/2 ml) garam masala 2 oz guacamole 2 Tbsp. (30 mL) olive oil 1 tsp. (5 mL) vegetable oil 1 sweet potato 2 Tbsp. (30 mL) pistachios 1 cup (250 mL) chickpeas 1 apple 3 radish 3/4 cup (180 ml) brown rice 3 Tbsp. (45 mL) vinaigrette Déesse Verte
Green Goddess Buddha Bowl with Roasted Vegetables and Creamy Basil Dressing

Green Goddess Buddha Bowl with Roasted Vegetables and Creamy Basil Dressing

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2
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    broccoli
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    BROCCOLI

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    $2.99 ea.

    PRODUCT OF U.S.A.


  • 1
    carrot
  • 2
    kale
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    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


    OCEAN MIST WHOLE BRUSSELS SPROUTS

    OCEAN MIST WHOLE BRUSSELS SPROUTS

    $3.99 ea.

    454 g PRODUCT OF U.S.A.


  • 1 1/2 cup
    (375 mL)
    water for rice
  • 1 1/2 c. à thé
    (7 1/2 ml)
    garam masala
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    SELECTED SIZES SELECTED VARIETIES


  • 2 oz
    guacamole
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    GAY LEA DIPS

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    250 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    olive oil
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    vegetable oil
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    $4.77 ea.

    3 l SELECTED VARIETIES


  • 1
    sweet potato
  • 2 Tbsp.
    (30 mL)
    pistachios
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    IRRESISTIBLES SALTED ROASTED PISTACHIOS

    IRRESISTIBLES SALTED ROASTED PISTACHIOS

    $4.99 ea.

    200 g


  • 1 cup
    (250 mL)
    chickpeas
  • 1
    apple
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    ORGANIC GALA OR GRANNY SMITH APPLES

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    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 3
    radish
  • 3/4 cup
    (180 ml)
    brown rice
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    MOLISANA OR AURORA ARBORIO RICE

    $2.99 ea.

    750 g - 1 kg SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    vinaigrette Déesse Verte
Imprimer ma sélection

Preparation

Preheat the oven to 400°F and boil water for rice in a small pot.

Peel and cut the sweet potato into small cubes.

Mix them in a bowl with the garam masala, some salt, some pepper and 1/2 of the olive oil.

Place on a baking sheet and bake for 30 minutes.

Meanwhile, add the rice to the boiling water.

Cook over high heat for 15 minutes. Drain and let rest.

Heat a bit of vegetable oil in a nonstick pan over medium-high heat.

Cut the broccoli into florets and mix with the rest of the olive oil, some salt and pepper.

Cook in the pan for 10 minutes.

Remove the membrane from the kale and roughly tear the leaves.

Remove the broccoli from the pan and let cool in a plate.

If needed, add a bit of vegetable oil to the pan and cook the kale leaves for 5 minutes to soften.

Remove from heat and set aside.

Roughly chop the pistachios.

Peel and slice the carrot into rounds.

Slice the apple and radishes into rounds (or into matchsticks or cubes according to preference).

Rinse and drain the chickpeas.

Divide the brown rice into bowls.

Arrange vegetables, apple, chickpeas and guacamole on top.

Sprinkle pistachios over.

Drizzle green goddess dressing.

Source: Missfresh.com

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