Grateful Bowl
Sara Rishforth’s new “Bend Food,” below, offers a farmto-table survey of Central Oregon’s farms and the restaurants they supply. Serves 4
INGREDIENTS
Ginger vinaigrette dressing:
3-inch piece of fresh ginger, peeled
¼ cup olive oil
2 tablespoons rice wine vinegar 2 tablespoons honey
½ teaspoon ground coriander
Juice of ½ an orange
Salt and pepper, to taste
Salad:
2 cups cabbage, julienned
¼ cup carrots, julienned
1 cup Italian kale, julienned
6 mint leaves
Salt and pepper to taste
1 avocado
4 cups cooked brown rice
2 cups sweet potatoes, cubed and roasted 2 cups tempeh, cubed
Fresh lime to garnish
DIRECTIONS
Blend the dressing ingredients in a blender or food processor.
In a large bowl, toss cabbage, carrots, kale and mint with salt and pepper to taste. Combine with the vinaigrette.
Slice your avocado into quarters and set aside. In a large saute pan, saute the cooked rice, sweet potatoes and tempeh, seasoned with salt and pepper to taste, until soft and browned slightly. Distribute rice mixture into four bowls and add kale mixture, then garnish with avocado and a squeeze of lime, salt and pepper.
— Courtesy of Amy and Courtney Wright, Sunny Yoga Kitchen