Southwest harvest grain bowl
Chef
Allison Collins
Hospital
Kaiser Permanente Santa Clara
Prep time
35 minutes
Cook time
25 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
Brown rice, 2 ounces
Black beans (organic), 3 ounces
Baby kale mix, 1.5 ounces
Tomatoes, fresh, diced, 1 ounce
Corn, whole kernel, frozen, 1 ounce
Red bell peppers, fresh, diced, 1 ounce
Cilantro, fresh, 0.25 ounce
Yellow squash, roasted, 1 ounce
Pepitas, toasted, 1 tablespoon
Cilantro lime vinaigrette, 1 tablespoon
Black beans (organic), 3 ounces
Baby kale mix, 1.5 ounces
Tomatoes, fresh, diced, 1 ounce
Corn, whole kernel, frozen, 1 ounce
Red bell peppers, fresh, diced, 1 ounce
Cilantro, fresh, 0.25 ounce
Yellow squash, roasted, 1 ounce
Pepitas, toasted, 1 tablespoon
Cilantro lime vinaigrette, 1 tablespoon
preparation
Instructions
1. Place a portion cup of cilantro lime vinaigrette in the corner of the plate.
2. Layer, in order: chopped baby kale, cooked brown rice, cooked black beans, fresh diced tomatoes, whole kernel corn, diced red bell peppers, and chopped cilantro.
3. Top with roasted zucchini and roasted yellow squash and garnish with toasted pepitas.
4. Seal and label.
2. Layer, in order: chopped baby kale, cooked brown rice, cooked black beans, fresh diced tomatoes, whole kernel corn, diced red bell peppers, and chopped cilantro.
3. Top with roasted zucchini and roasted yellow squash and garnish with toasted pepitas.
4. Seal and label.
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