Turmeric Rice Bowls with Mint Pesto, Golden Cauliflower, Potatoes and Black Beans

April 5, 2017
Serves 2-4
Prep time
15m
Cook Time
45m

Ingredients

  • FOR TURMERIC RICE
  • 2-3 Cups
    cooked rice
  • 1/2 Cup
    onion, diced
  • 2-3
    garlic cloves, minced
  • 1 Tablespoon
    turmeric powder
  • 2-3 Tablespoons
    coconut oil
  • FOR THE CAULIFLOWER
  • 1/2
    head of cauliflower, cut into florets
  • 1/2 Cup
    onion, diced
  • 3
    garlic cloves, minced
  • 1-2 Tablespoon
    curry powder
  • 1-2 Tablespoon
    coconut oil
  • 2-3 Tablespoons
    white wine vinegar
  • salt & pepper, to taste
  • FOR THE POTATOES
  • 5
    fingerling potatoes, sliced
  • 1-2 Tablespoon
    extra virgin olive oil
  • 1-2 Tablespoon
    turmeric powder
  • pink salt and pepper, to taste
  • KALE SALAD
  • 3 Cups
    kale, de-stemmed, chopped
  • 1 Teaspoon
    extra virgin olive oil
  • 1
    medium lemon, juiced and zested
  • FOR THE BOWLS
  • 4 Tablespoons
    mint pesto, recipe below
  • 1
    can of black beans or make from scratch, Recipe below
  • 2 Scoops
    sauerkraut, I used Wild Brine brand
  • 1/2
    avocado, sliced

Instructions

  1. FOR THE RICE

    Cook rice according to package. I used white basmati rice.

    Heat a large frying pan of medium high heat. Add coconut oil. Once warm add in the onion and sautee for 3-5 minutes. Once translucent add in the garlic and stir for about 30 seconds. Lower heat to medium low and add in the turmeric powder and mix around. If it is dry in the pan then add a little more coconut oil before adding in the rice. Once added stir to coat and mix well. Season with salt and pepper to taste. Set aside.

  2. FOR THE CAULIFLOWER:
    Pre heat oven to 425f. Roast cauliflower with a little oil and salt for about 20 minutes or until fork tender. **(You can add the potatoes to this tray too, steps below)

    Using the same frying pan as the rice, heat more coconut oil over medium high heat. Add in the onion and cook until translucent. 3-5 minutes. Then Add in the garlic, cook for 30 seconds stirring constantly. Add in the curry powder and more coconut oil if pan is dry. Then add in the cauliflower and stir to coat. Mix well until cauliflower is golden yellow in color. Add in vinegar and season with salt and pepper to taste.

  3. FOR THE KALE:
    Add washed and trimmed kale leaves to a bowl. Massage with the oil and salt between your fingers. Squeeze on lemon juice and mix well. Divide amongst serving bowls.

  4. FOR THE POTATOES:
    Add sliced potatoes, oil, turmeric and salt and pepper to pan. Toss to evenly coat.

    Roast with the cauliflower at 425f removing after 15 minutes or until fork tender.

  5. FOR THE BOWL:
    Divide rice, cauliflower, potatoes, kale, mint pesto, black beans, avocado and sauerkruat amongst bowls. Dig in and enjoy!