Description

A veggie and rice bowl that bring out all the good things about summer! A full array of summer veggies, zucchini, beets, tomatoes and peaches, topped with creamy Green Goddess Dressing!

Ingredients

Scale

Veggie Bowls

2 Poblano Peppers, roasted and sliced into strips (see notes)

4 Beets, cut in quarters (see notes)

2 summer squash, cut into small triangles

2 zucchini, cut into small triangles

1 cup cherry tomatoes, cut in half

1 onion, sliced into thin strips

2 peaches, sliced into thin wedges

1 tsp paprika

2 tsp lemon pepper

1 tsp each of salt and pepper

1 tsp cinnamon

1 tsp nutmeg

1 tsp cardomom

1 cup uncooked brown rice (3 cups cooked)

1/4 cup fresh dill

2 limes juiced

2 1/2 cups vegetable stock

Green Goddess Dressing

1 1/2 medium avocados

4 tbs extra virgin olive oil

juice of two lemons

1/4 cup water

4 tbs vinegar

1 tsp each salt and pepper

2 tsp garlic powder

5 cloves garlic, minced

1 tsp onion powder

4 scallions, sliced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Instructions

If you bought raw beets you’ll want to start by roasting those because they take the longest. Preheat the oven to 400 degrees. Wash the beets, rub them with olive oil and salt and pepper and place them in the oven. Bake them for 45 minutes or until they’re soft. When they’re fully cooked, rub them with a paper towel to brush off the skins.
To cook the brown rice, bring the vegetable stock to a boil in a medium pot. When the stock is simmering, add in the brown rice. Cover and simmer for 45 minutes or until the rice is cooked. When the rice is finished cooking, squeeze in the lime juice and add in the dill, salt and pepper and stir thoroughly.
While the rice and beets are cooking, chop and place the zucchini, squash and onions and place in a large pan. Toss with olive oil, paprika, lemon pepper and salt and pepper. Bake the veggies fro 30 minutes or until the zucchini and squash are soft and fully cooked.
When the zucchini, squash and onions are finished cooking, roast the poblanos and peaches. Take whole poblanos and rub with olive oil and salt and pepper and place them on one side of the pan. Slice the peaches into wedges and toss them with cinnamon, nutmeg, cardomom and salt and pepper and place them on the other side of the pan. Bake for 10 minutes, flipping the peppers half way through. Let the poblanos cool for about 10 minutes and then peel the skins off.
Everything should be finished cooking around the same time give or take 10-20 minutes depending on how fast the veggies all cook. To make the dressing, add all the ingredients to a food processor and pulse on high until smooth. Add more water if it needs to thinned out.
To assemble the bowls, place the dill rice at the bottom, top with the roasted veggies and the fresh cherry tomatoes on top and drizzle the green goddess over it. Enjoy!!

Notes

*You can buy pre-cooked beets and it will save you a little bit of time and oven space!
**If you don’t like spice or you can’t find Poblanos, you can use roasted red peppers here as well!