By replacing the base of this bowl with cauliflower rice instead of the grain we amp up the nutritional value, while drastically cutting the calories and carbohydrates otherwise consumed.
Using frozen peas in this dish is important, as the steam they release upon roasting helps keep the chicken beautifully tender as it roasts.
Preheat oven to 400 F (200 C).
In small airtight container, stir together red onions and white wine vinegar. Cover and set aside at room temperature while preparing rest of bowl.
In 13 x 9 x 2 in (33 x 23 x 5 cm) baking dish, add frozen peas, sweet potato, cumin seed, fennel seed, mustard seed, lime zest, garlic, water, and chicken. Toss everything together until well combined. Place chicken skin side up on top of peas and potatoes. Drizzle chicken with avocado oil before placing baking dish in oven to cook until potatoes are tender and chicken is cooked through and its skin is golden brown and crisp, about 45 minutes.
While chicken cooks, prepare remaining elements for bowl. Trim cauliflower and shred into pieces slightly larger than a rice grain either by pulsing in food processor or by grating on the large holes of a box grater. You should have about 2 to 3 cups (500 to 750 mL). Warm avocado oil in large frying pan over medium heat. Sauteu0301 shallot until softened but not brown, about 2 minutes. Add garlic and sauteu0301 another minute. Stir in cauliflower rice and cook until warmed through but still al dente, about 3 minutes. Stir in salt, turmeric, and red pepper flakes (if using), and cook for another minute.
Divide cauliflower rice among serving bowls and top with warm chicken and vegetables. Garnish with some drained pickled onions, cilantro, and almonds.
This recipe is part of the Beautiful Bowlfuls collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.