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MEDITERRANEAN BUDDHA BOWLS

CORIANDER ROASTED SWEET POTATOES

INGREDIENTS

5 sweet potatoes, diced
1 tsp ras al hanout
1/2 tsp turmeric
1/8 tsp black pepper
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp pink salt
1 Tbs olive oil

LEMONY CHICKPEAS

INGREDIENTS

2-3 C of chickpeas
1 lemon, zested
kalamata olives
2 Tbs diced parsley, mint & dill

MEDITERRANEAN FORBIDDEN RICE®

INGREDIENTS

1 Tbs olive oil
1 tsp oregano
1/2 tsp coriander
1/2 tsp pink salt
1/4 tsp black pepper
1 yellow onion, diced
2 C of Lotus Foods Forbidden Rice®
1 Tbs minced garlic
1/2 tsp turmeric
1/2 tsp cumin
2 C vegetable broth
2 C water

COCONUT YOGURT TZATZIKI SAUCE

INGREDIENTS

1/2 C mint, minced
1/2 C parsley, minced
1/2 C dill, minced
1 1/2 C coconut yogurt
1/8 tsp black pepper
1/8 tsp turmeric
1 lemon juiced
1 tsp ras al hanout

INSTRUCTIONS

1. Pre-heat your oven to 400 degrees F. Toss your sweet potatoes in the seasoning than lay them out on a Silpat baking mat or parchment paper. Bake for 45-50 minutes.

2. Rinse and sort your rice. Add it to your rice cooker along with the seasonings and spices, broth and water. Allow everything to cook thoroughly, by adding the seasonings while the rice is cooking you are infusing the rice with tons of flavor.

3. While the rice is cooking, combine the ingredients for the tzatziki sauce. Whisk everything together and set it in the fridge to chill while everything else cooks, then check on your potatoes.

4. To prepare the lemony chickpeas, rinse and drain them, zest your lemon, mix in the diced olives, and some of the herbs to taste.

5. Serve everything in a large bowl with fresh lemon, hummus and whatever else you’d like.