Ingredients
- Cooked Rice/Quinoa
- Sweet Potato
- Broccoli
- Kale li>
- Black or black-eyed beans are good!
- Carrots
- Garlic
- Olive oil and sesame
- Spices! Smoked paprika, turmeric, salt, pepper
- Juice of one lemon
- Soy hot sauce
Preparation
- Cut your sweet potato into small pieces and brush with a little olive oil, smoked paprika, turmeric, salt and pepper. Fry for about 30 minutes.
- Add 1 cup of rice to cold water, bring to a boil, turn down and simmer for 30 minutes. If you want to add extra protein, use quinoa instead of rice.
- This is the hardest part of cooking!
- Prep your veggies…
- Crush and dice your garlic.
- Cut your broccoli into florets.
- Grate your carrot.
- Wash your kale and beans.
- When it looks like this, since the rice and sweet potato will be ready in about 10 minutes, start cooking the veggies!
- In a saucepan with 1 cup water, add the broccoli and add medium heat with lid. You want to boil your pitcher until the water is just boiling and then pour it into a colander. Crispy broccoli hits the spot!
- In a heavy-bottomed pan, add the garlic to a little oil (just a touch) and sauté. After about 1 minute, add your kale.
- Once the kale has wilted slightly, add the carrot and then the beans. Mix well.
- Squeeze the juice from one lemon and add a dash of sesame oil and soy sauce. Mix well.
- Once the beans are hot, you can serve them. Your broccoli should be bubbling by now or thereabouts.
- Take the yam out of the oven and the hummus out of the fridge (I make mine).
- Now prepare a bowl… Add a heaping tablespoon of rice per bowl, then wrap the vegetables around it. Finish with a big dollop of hummus!
- Season with pepper and hot sauce, and take the hummus and soy to the table if you want to add more flavor.
- Enjoy !
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