This recipe is to honor Earth day.
Lets forgo the meats and heavy sluggish meals and get down to some rooty, dirty flavors.
+ 1/2c Kale Pesto
+ 2 large Sunchokes , scrubbed or peeled
+ 2 large Purple carrots
+ 2 c Bussel sprouts, trimmed
+ 2 tbsp olive oil
+ 2 c Sprouted brown rice, cooked
+ 2 tbsp Tamari (gf soy sauce)
+ Handful of micro greens (optional)
Heat oven to 350 degrees. Chop all the vegetables into larger bite sized chunks. They will cook more evenly if the same size. Toss with the oil in a baking dish and roast until tender and a bit golden ~1 hour. Heat the pesto into with the rice and stir until creamy and well distributed. Divide the pesto rice into bowls, top with the vegetables, and the microgreens. Drizzle with the tamari and ENJOY!
Anytime you roast vegetables, make extra. Its a low maintenance way to cook and have plenty of vegetables ready to use for a couple additional meals.