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Unicorn Veggie and Couscous Bowl

February 7, 2017

 

After a sturdy night of fried food and beer, a holiday I like to call Super Bowl, I was in a need of a reset. Yes, it’s that time of year when you wake up one morning and realize you might’ve pushed one too many pigs n’ a blanket down your belly. I woke up this morning craving water and a green smoothie. Juice Generation didn’t suffice though, so I took it one step further because sometimes you need to eat the rainbow and run like a unicorn.

Ok really? Um yessss, sometimes you need to eat all the veggies and all the pink beet yogurt you can get your hands on. The best part about this bowl, which I’m coining as the Unicorn bowl, is after eating it your body will feel like it’s been hugged by not one care bear but also a teletubby.

No but really putting aside my jokes about mythical veggie bowls, this bowl is sure to help you reset and get back to classic yumminess. It’s just a big sampler of all the best things. All the colors are here, roasted baby purple carrots, sautéed snap peas, a bit of avocado mash, some parsley, jarred yellow peppers, beet yogurt, pink escarole, and the most delicious roasted sumac chickpeas make up this wondrous bowl. And trust me, you are sure to feel inspired and ready to love on the entire world after eating a few bites of this.

UNICORN VEGGIE & COUSCOUS BOWL

serves 2


INGREDIENTS

1 cup Pearl Couscous

1 1/4 cups water

1 (14 oz) can chickpeas

juice from one lemon

2 tsp sumac

1 tsp cayenne pepper

salt

baby carrots

2 tbsp olive oil

10-15 snap peas

salt pepper

1 avocado

1 container Blue Hill Beet Yogurt (if you can’t get a hold of this just add your favorite yogurt!)

6 pickled peppers

Additionally: parsley and pink escarole for garnish


PROCESS

  1. Preheat oven to 425°F. Line a rimmed sheet with parchment paper.
  2. Gently dry chickpeas of all access liquid from can.
  3. In a large bowl, whisk lemon juice with sumac, cayenne, and salt. Add chickpeas and toss till chickpeas are coated. Transfer to baking sheet in one even layer.
  4. Drizzle baby carrots with 1 tbsp olive oil. Season with salt. Add to your parchment lined tray.
  5. Roast for about 20 minutes. Watch your carrots to make sure they do not over cook. 
  6. Bring 1 1/4 cups water to a boil in 2 qt sauce pan. Add couscous and bring back to a boil. Cover and reduce heat. Simmer for 10 minutes or until couscous has absorbed all of the water. Remove from heat and serve warm.
  7. Cut your avocado in half  and mash it up so you get a chunky thick paste like consistency. Set aside.
  8. While your chickpeas and carrots are roasting, heat 1 tbsp olive oil in a pan over medium high heat. Add sugar snap peas. Season with salt and pepper. Sauté for about 4 minutes.
  9. Remove from heat and set aside.
  10. Remove roasted carrots and chickpeas from the oven and let cool slightly.
  11. Fill each bowl with couscous, top with roasted carrots, sautéed snap peas, pickled yellow peppers, roasted sumac chickpeas, and avocado mash. Drizzle beet hummus. Garnish with pink escarole and parsley.

 

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