Power Lunch

The weekends are when I most enjoy experimenting in the kitchen. There’s hardly ever a plan; I just turn on a podcast, pour myself a drink, and get to cookin.’ This healthy dish was a particular hit. Perfect for keeping up with those resolutions, it’s packed with flavor and full of veggies. We just didn’t know what to call it. So Husband suggested I ask you!

Power Lunch | Hannah & Husband

Here’s the recipe…

Ingredients

1 4 oz. box Wild Rice (or enough for a couple portions)
2 12 cups low-sodium chicken broth

1 sweet potato or yam
3 slices red onion
a handful of cherry tomatoes, quartered
14 red pepper, diced
1 handful kale, julienned

cayenne pepper
garam masala
1/2 lemon

Directions

1. Replacing the liquid with low-sodium chicken broth, cook your rice. For this recipe, the broth really kicks up your flavor base. The rice takes about an hour so clean up your kitchen and pour a drink for the first 30 minutes or so.

2. After 30 minutes of the rice being on, preheat your oven to 400°F

3. Cube your sweet potato. Toss it with olive oil and cayenne. (I used about a 14 teaspoon.) Then, seal the cubes in a piece of folded aluminum. The seal will let them cook without getting crispy. Cook for 20 minutes at 400° or until soft. When they’re done. Pull them out to cool.

4. Cut your remaining veggies. Sprinkle with olive oil, a pinch of salt, and garam masala. With the oven still on 400°, cook these veggies for 10 minutes. Then, put them under the broiler for 3-5.

5. Just as your rice is finishing up, toss in your your julienned kale for about 5 minutes.

6. Finally, toss all your ingredients in a large bowl and add the juice of half a lemon.

Makes 2 large portions or 4 side salad portions.

*Delish!* The only question left?

What should we call it? Add any suggestions in the comments below.

 

 

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