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Forbidden Rice Bowl

Servings 4

Ingredients

  • 1 cup forbidden black rice
  • 1 3/4 cups water
  • 1 head cauliflower cut into florets
  • 1 Tbsp avocado oil
  • 1/4 cup pumpkin seeds toasted or raw
  • 1 bunch Swiss chard stemmed and chopped
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1/4 red cabbage sliced thinly
  • 2 Tbsp mint chopped
  • 2 Tbsp parsley chopped
  • 3 radishes sliced thinly

dressing:

  • 1/4 cup lime juice freshly squeezed
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1 tsp sea salt
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a small pot, put black rice and water. Bring to a boil. Reduce heat to low and simmer covered for 30 minutes. Set aside to cool to room temperature.

  3. Put cauliflower florets on a baking sheet. Drizzle 1 Tbsp avocado oil on top. Add sea salt, to taste. Toss to coat well. Spread cauliflower in one layer across baking sheet and roast for 25 minutes, stirring halfway through cooking time.

  4. Heat a dry skillet over medium heat. Add pumpkin seeds and toast until golden stirring constantly. Set toasted pumpkin seeds aside.

  5. In the same skillet, heat 1 Tbsp olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add Swiss chard and a dash of sea salt. Cook until tender, about 3-5 minutes.

  6. Make dressing by combining all ingredients in a mason jar. Shake to combine well.

  7. In a large bowl (or your large skillet), combine rice, roasted cauliflower, Swiss chard, pumpkin seeds, red cabbage and herbs. Top with salad dressing and toss well. Taste and adjust seasoning, if needed. Top with sliced radishes.