One-of-Each Vegetable and Rice Bowl / Sweet Potato Bowl with Chimichurri

30 minutes

One-of-Each Vegetable and Rice Bowl

Serve4 / 30 minutes of fewer
The versatility of this recipe highlighted in the little. Our version calls for one onion, one fennel bulb, one turnip, and one carrot, but feel free to substitute one or more of your favorite vegetables for any or all of them.

1 cup white basmati rice
2 Tbs. olive oil
1 large red onion, cut into thin wedges
1 large fennel bulb, cut into thin wedges
1 medium turnip, quartered and cut into ¼-inch-thick slices
1 large carrot, sliced on bias (½ cup) 
1/3 cup dry vermouth or white wine
1 6-oz. salt-free tomato paste
2 cloves garlic, minced (2 tsp.)
3 sprigs fresh marjoram or thyme
½ cup halved dried apricots 
1 tbs. butter, optional
1 cup cooked or canned chickpeas warmed

1) Cook rice according to package directions.
2) Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, fennel, turnip, and carrot, and stir to coat with oil. Saute 5 minutes, or until well browned. Stir in vermouth, and cook 30 seconds. Add tomato paste, garlic, marjoram, and 3 cups water. Add apricots, and season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 20 minutes, or until vegetables are tender. Remove marjoram sprigs, and stir in butter, if using. Serve evetable mixture over rice, sprinkled with chickpeas.

Sweet Potato Bowl with Chimichurri

Serve4 / 30 minutes of fewer
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lendsspicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.

Sweet Potatoes and Quinoa
2 large  sweet potatoes, skin-on, finely diced (½ – 2lb.)
1 tsp. Olive oil 
1 cup red quinoa, rinsed and drained 
2 small, ripe yet firm avocados, peeled and sliced, optional

Chimishurri
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
2 cloves sweet garlic, minced (2 tsp.)
½ tsp. sweet paprika
¼ red pepper flakes

1) To make Sweet Potatoes and Quinoa :
Preheat oven to 425F. Toss sweet potatoes with oil on large baking sheet, and spread in single layer. Season with salt and pepper, if desired, and roast 15 to 20 minutes, or until soft, stirring halfway through.

2) Meanwhile, bring quinoa and 2 cups water to boil in small saucepan. Reduce heat to medium-low, cover, and cock 15 minutes, or until tender. Season with salt, if desired. 

3) To make chimichurri: warm oil in small saucepan over medium heat. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. 

4) divide sweet potatoes and quinoa among 4 bowls. Top each serving with 3 Tbs. Chimichurri, and garnish with sliced avocado, if using. Drizzle with extra Chimichurri, if desired.