Fall Veg­etable Bowl with Teff Dukkah


Clean Eating - - RECIPE INDEX -

1/2 cup teff

2 tbsp each fen­nel seeds and cumin seeds

½ cup shelled pis­ta­chios, toasted and finely chopped

¼ cup toasted sesame seeds 1 tsp sea salt, di­vided

1 cup unsweet­ened full-fat or co­conut-milk yo­gurt

2 tbsp fresh le­mon juice ½ tsp minced gar­lic

1 large head cau­li­flower, cut into flo­rets

1½ cups cooked chick­peas

(or 1 15-oz BPA-free can, drained and rinsed)

2 tbsp olive oil 2 tsp ground turmeric

3 cups cooked wild and brown rice mix (TRY: Bob’s Red Mill Wild and Brown Rice Mix)

2 cups steamed spinach

1. To a large sauté pan on medium-low, add teff. Toast for

2 to 3 min­utes, un­til teff be­gins to make pop­ping sounds. Stir in ¾ cup wa­ter, re­duce heat to low and cover. Cook for 5 to 6 min­utes, or un­til wa­ter is fully evap­o­rated, then re­move from heat. Let sit, cov­ered, for 5 min­utes longer, then spread out teff on a bak­ing sheet to dry.

2. In a small sauté pan, toast fen­nel and cumin seeds for 2 to 3 min­utes, un­til fra­grant. Use a spice grinder or mor­tar and pes­tle to grind into a pow­der. Mix to­gether dried teff, pis­ta­chios, ground spices, sesame seeds and ¾ tsp salt. Set aside un­til ready to use.

3. Mix to­gether yo­gurt, le­mon juice, gar­lic and 1/8 tsp salt. Re­frig­er­ate un­til ready to use.

4. Pre­heat oven to 450°F. In a bowl, toss cau­li­flower, chick­peas, oil, turmeric and re­main­ing 1/8 tsp salt;

spread onto a bak­ing sheet. Roast for 25 to 30 min­utes, toss­ing 2 to 3 times dur­ing cook­ing, un­til well browned.

5. To as­sem­ble, fill each bowl with ¾ cup rice and driz­zle 3 tbsp yo­gurt mix­ture and 2 tbsp dukkah. Di­vide cau­li­flower-chick­pea mix­ture and spinach on top. Driz­zle each with 1 tbsp yo­gurt and top with 1 to 2 tbsp more dukkah (use more to taste). Serve warm or cool.

NOTE: This recipe makes about dou­ble the amount of dukkah you will need for the bowls. Store re­main­ing dukkah in the re­frig­er­a­tor for up to 1 week and in the freezer for up to 1 month. Use as a gar­nish for just about any sa­vory dish from sal­ads to soups to cooked mains.

PER SERV­ING (1/4 of recipe): Calo­ries: 592, To­tal Fat: 19 g, Sat. Fat: 4 g, Mo­noun­sat­u­rated Fat: 9 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 87 g, Fiber: 17 g, Sug­ars: 11 g, Pro­tein: 23 g, Sodium: 590 mg, Choles­terol: 8 mg

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