Ultimate-er Dragon Bowl

 

Still begging for some avocado and egg!

 

 

It has been a while since my last post….but summer is here! I’ll try to make my posts more regular as I’ll have more free time than usual.

SO, for today’s recipe.

I’m absolutely obsessed with the Food Network.  I don’t usually watch the Chew, but I couldn’t resist their “Ultimate Meatless Monday” themed episode.  The recipe that really looked amazing to me was Daphne Oz’s Utlimate Dragon Bowl.  I eat too much rice already so i changed the ratios a bit (more kale, less rice) but kept almost everything else as it was in the original recipe.  When I made this originally, I doubled it but I’ll half everything back to about the original, so it should be about 4 servings.

All that aside and with no further ado, here’s the recipe:

IngredientsSingle serving dragon bowl

  • 1 large sweet potato, peeled and sliced into 1/2″ pieces
  • EVOO
  • 1 – 14 ounce can of chick peas, rinsed and well drained
  • 2 teaspoons dried cumin
  • 2 teaspoons paprika
  • 2 cloves of roasted garlic and/or smashed garlic
  • about one cup rice or quinoa
  • crushed red pepper flakes
  • sprinkle of dried oregano
  • about 3/4 of a bag of pre-washed and cut kale (take out the bigger stems if there are any left)
  • 1 diced avocado
  • 4 eggs over-easy, or sunny side-up (or even poached if you’re feeling adventurous!) Omit this step to make it 100% vegan
  • Something spicy – the original calls for sriracha but that’s too much for me.  I used bibimbap sauce (a Korean red sauce with a bit of heat) but really anything would work.

Directionsroasting sweet potato going in

  • First, toss the potatoes in EVOO, salt, and pepper, and roast on a baking sheet in an oven at 425 for about 20 mins
  • then, heat 1/2″ of EVOO in a pan (med/high) and fry the chickpeas until they’re golden brown and hopefully pretty crisp.  take the chickpeas out and drain them, but before they cool toss them in the cumin and paprika (and a little salt).
  • heat a castiron skillet with a couple tablespoons of EVOO and the garlic, taking out the garlic after it flavors the oil (and is fragrant) so it doesn’t burn
  • add the red pepper flakes and oregano to the skillet, then the rice.  Let the rice sit in there so it crisps up – you may have to turn the heat up a bit.  Spread it out in the pan until the bottom layer is crunchy, then break it into bite sized chunks, then let get a bit crispier again.  Be very careful not to burn yourself!
  • While you’re waiting for the rice…in a separate pan (I used the same one that I’d fried the chickpeas in to minimize cleanup) saute the kale with a little salt and pepper until slightly wilted.  Then mix in with the crispy rice.
  • Fry up a couple eggs and get your hot sauce ready….
  • To serve: Toss kale/rice mixture with fried chickpeas and roasted sweet potato, then top with your friend egg, diced avocado, (some extra chickpeas and potatoes to make it look extra pretty if you want) and hot sauce if you have it.
  • ENJOY!
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