Chef's Bowl from The Gracias Madre Cookbook

Winter to us means hearty bowls and soups featuring the best of the season. This Chef’s Bowl from The Gracias Madre Cookbook is a perfect example. With cumin-tahini dressing, mango salsa and green rice, it manages to be zingy, fresh and satisfying all at once.

SERVES 4

INGREDIENTS

2 tablespoons extra- virgin  olive oil

2 garlic cloves, chopped

4 cups cauliflower florets, cut into bite-size pieces

2 cups chopped carrots

2 cups chopped Winter squash

Himalayan salt, to taste

1/4 cup white wine

8 cups chopped kale Green Rice (recipe below)

1 cup Mango Salsa (recipe below)

1 avocado, cubed

1 cup sunflower, broccoli, or other favorite sprouts, for garnish (optional)

1/2 cup capers, drained

1 cup Cumin- Tahini Dressing (recipe below)

DIRECTIONS

 In a large nonstick sauté pan over medium-high heat, heat 1 tablespoon of the oil. Add half of the chopped garlic, cauliflower, carrots, squash, and salt to taste and cook, stirring frequently, until the cauliflower is just tender, about 8 minutes.

Deglaze the pan with the white wine and stir until the liquid has evaporated. Transfer the cooked vegetables to a plate.

Return the pan to medium-high heat and heat the remaining tablespoon of oil.

Add the remaining garlic and the kale.

Add salt to taste and cook, stirring frequently, until the kale has wilted and collapsed but is still a vibrant green, about 8 minutes.

To serve, divide the green rice among four bowls.

Divide the cooked cauliflower mixture among the bowls, placing it along one side of the bowl. Repeat with the kale, placing it on the other side of the bowl.

Top the bowls with the mango salsa and the avocado, and garnish with the sprouts (if using) and the capers. Drizzle the dressing on top.

CHOPPED GREEN RICE

MAKES ABOUT 3 CUPS

1 cup packed spinach

1/4 cup packed fresh cilantro

1 teaspoon Himalayan salt

1 tablespoon extra- virgin olive oil

1/2 cup chopped yellow onion

2 garlic cloves, chopped

1 cup basmati rice

In a high- speed blender, add the spinach, cilantro, salt, and 13/4 cups of water and blend until smooth. In a medium saucepan over medium heat, heat the oil. Add the onion and garlic and cook, stirring occasionally, until the onions start to look translucent, about 5 minutes. Add the rice and the blended spinach mixture and stir to combine. Increase the heat to high and bring to a boil. Cover, reduce the heat to low, and simmer until the water has been absorbed, 15 to 20 minutes. Remove from the heat, leaving the lid on to steam for an additional 5 minutes. Fluff with a fork and keep covered until serving.

MANGO SALSA

2 cups diced fresh mango

1/4 cup diced red bell pepper

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh basil

1 tablespoon apple cider vinegar

1 teaspoon agave nectar

1/4 to 1/2 jalapeño, seeded and minced  (or leave seeds in for more heat)

1/4 teaspoon Himalayan salt

In a medium bowl, add the mango, red pepper, lime juice, cilantro, mint, basil, vinegar, agave, jalapeño, and salt. Taste and adjust the seasoning.

CUMIN TAHINI DRESSING

1/4 cup tahini

3 tablespoons fresh lemon juice

2 tablespoons extra- virgin olive oil

1/2 teaspoon ground cumin

1/4 teaspoon cayenne Himalayan salt and freshly cracked black pepper, to taste

In a medium bowl, whisk together the tahini, lemon juice, oil, cumin, cayenne, salt, and pepper until smooth. Taste and adjust the seasoning.

Reprinted from The Gracias Madre Cookbook: Bright, Plant-Based Recipes from our Mexi-Cali Kitchen by Gracias Madre, Penguin Random House. You can order it HERE.