Equipment
- Saucepan
- Oven
- Baking Sheet
Ingredients
- 5 garlic cloves, minced
- 1 shallot, thinly sliced
- ½ cup wild rice
- ½ cup brown rice
- 2 cups vegetable stock or water
- 1 small head of cauliflower, cut into florets
- 1 14oz can butter beans, drained and patted dry
- 12 oz sweet mini peppers
- 2 tbsp olive oil, option to sub with lemon juice or coconut aminos for oil-free
- 1 tsp salt and pepper
- 1 bunch swiss chard, chopped
- 1½ lemons, juiced
- 1 bunch dill, finely chopped
- 2 cups cherry tomatoes, halved
- 1 avocado, cubed
- ¼ cup roasted salted sunflower seeds
Method
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Warm a medium saucepan over low heat and add a small amount of oil or broth. Saute the garlic and onion for 2-3 minutes until fragrant. Add in the rice and toast for 30 seconds. Pour in water or broth and increase heat to bring to a boil. Reduce to a simmer and cover, cooking according to package instructions, about 45 minutes.
- Meanwhile, spread the beans, cauliflower, and peppers on the baking sheet. Drizzle with oil (or lemon juice or coconut aminos) and sprinkle with salt and pepper. Use your hands to distribute and spread evenly on the sheet. Bake for 20-25 minutes until the peppers are blistered, the cauliflower is golden, and the beans are crispy. Remove and let cool slightly. Once peppers are cool enough to handle, pluck the stems and coarsely chop.
- Add the chard to a bowl and drizzle with juice of ½ lemon and 1 tsp olive oil. Massage for 15 seconds until tender. Top with roasted cauliflower, peppers, beans, tomatoes, dill, avocado, and sunflower seeds. Drizzle with remaining lemon juice and extra salt and pepper if desired.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.