We spent the last week in Maine celebrating my gorgeous sister-in-law’s wedding. There was jet skiing, cross-fit workouts, lobster rolls, family saunas, lots and lots of champagne, and some of my favorite people in the world.
I just wanted to make a bowl of nourishing goodness for dinner tonight. The rice is spiced with turmeric, giving it a golden color and a dose of antioxidants. Also loaded with spicy cauliflower that will have you eating it before you can even compose the bowl, and fresh peppers from my garden (does any one else have more than they know what to do with?), this bowl is easy to make and just downright good. Feel free to sub in different veggies of course.
- 1.5 cups uncooked brown rice, cooked and still warm
- 2 tsp coconut oil
- 1/2 tsp ground turmeric
- pinch of kosher salt
- 2 chopped green onions
- 1 head cauliflower, cut into 1-2 inch florets
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2-3 Tbsp olive oil
- a few dashes of your favorite hot sauce (I always use cholula)
- Chopped cilantro, chopped tomatoes, drained and rinsed black beans, diced green bell peppers, diced onion, lime to garnish
- Preheat oven to 400 degrees, and start cooking rice in rice cooker.
- Meanwhile, for cauliflower combine spices and oil in a large bowl. Add cauliflower and use your hands to combine and cover florets with spices. Spread out in a parchment lined baking sheet.
- Bake cauliflower for 10 mins and then turn over. Cook another 10 minutes or until nice and golden brown on both sides but still has a crunch to it. Add a few dashes of hot sauce and toss together.
- When rice is done, combine with coconut oil, turmeric and salt. When rice reaches room temperature add in green onions.
- Build bowls with rice, cauliflower, black beans and other veggies to your liking.