Rainbow Root and Green Rice Burrito Bowl
Team: Sharon Slice and Dice
Host School: Sharon Elementary
Age Group: Middle School
Ingredients
INGREDIENTS
Green rice
* 6 tablespoons extra-virgin olive oil
* 3 cups short grain brown rice
* 6 cups vegetable broth
* 3 cup baby spinach
* 1 cup cilantro
* 1 jalapeño, seeded, roughly chopped
* 2 medium shallots, peeled and roughly chopped
* 2 garlic cloves, peeled, roughly chopped
* 1/2 teaspoon salt, more to taste
Root veggies
* 3 medium sweet potatoes, peeled and sliced into 1-inch chunks
* 2-3 medium beets, washed and cubed
* 3 parsnips, peeled and cubed
* 4 tablespoons olive oil
* 1 ½ teaspoon smoked paprika
* 1 teaspoon sea salt
Seasoned black beans
* 4 cans (14 ounces each) black beans with their cooking liquid
* 4 teaspoons ground cumin
* 1 teaspoon chili powder
* 2 teaspoons lime juice
* Sea salt and freshly ground black pepper, to taste
Toppings
* 1/2 cup pepitas (green pumpkin seeds)
* 1/2 teaspoon olive oil
* 2 avocados, pitted and sliced
* Chopped cilantro
* Shredded cheddar
* Maple Siracha sour cream
Preparation Instructions
INSTRUCTIONS
1. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
2. Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
3. When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
4. While the rice cooks, toss the sweet potatoes, beets and parsnips in the olive oil, smoked paprika and salt until they are evenly coated in oil. Heat more oil in a pan and cook roots on a medium heat until soft and crispy. Turning frequently to roast all sides. They can also be roasted in a baking pan.
5. Meanwhile, transfer the beans and their cooking liquid (don't drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you're ready to serve.
6. Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean dish towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. Let sit for 10 minutes.
7. Once the root veggies are done cooking, toss the pepitas with 1/2 teaspoon olive oil and a sprinkle of salt and toast the seeds in the in a hot pan for 4 to 5 minutes, until they're
turning lightly golden and making little popping noises. Set aside to cool.
8. Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the lime and season to taste with salt and pepper.
9. Combine sour cream and siriacha until desired taste
10. Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with root veggies and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas, cilantro and cheddar. Serve with siracha sour cream.