Well, here it is, my first ever recipe I've posted anywhere? Look, I'm not some master recipe writer with a 1200 word tale to tell before we get into the nitty-gritty. So instead I'll tell you a little bit about what inspired this recipe and my new special recipe category: Imperfect Cooking.
Unimaginable amounts of food are wasted every year. But this food waste is not from restaurants or forgetting food in our fridges and freezers. In fact, a large amount of food waste is caused by grocery stores and companies creating packaged products. New packaging, low traffic, and produce that isn't pretty enough to be bought are all major players in this issue. This issue has been a focus for me going into 2020 and it's why I started looking for options. Luckily, I did find an awesome looking service called Imperfect Foods.
This was my first box from Imperfect Foods. It cost about $38 after shipping (which is free if you spend more than $60) and I was able to fully customize the items in my box based on what was available. I love fresh produce, especially the ugly ones, so this service feels like it was made for me, I only swapped out a few items like onions and garlic because I already had those at home. Needless to say, I'm now a dedicated customer of the service and I welcome you to try it too. This post is 100% not sponsored but every member has a referral link that gives you and me both $10 off a box!
I used items from this box almost exclusively for the following recipe. I'll be continuing to challenge myself at least twice a month to create and post awesome recipes using almost only the items in my weekly box. A few items (like this week's tricolor couscous) aren't from Imperfect Foods but could be available in the future or could be something I didn't order because I already had it.
For this recipe, I really encourage you to get your hands on cherry bomb peppers. I had some available to me in my Imperfect box but those and the blood orange seriously were key in taking this recipe from your average, "oh wow I'm so healthy" grains bowl to a "wow this is actually dope" lunch. Also, those purple brussel sprouts I mean, look at those things! I saw them on my box preview and knew I had to have them. It's something I would organically pick up at the store, but I was stoked to get them in my weekly box.
Anyway, I really don't know what else goes into these epics before the recipes so I guess we'll cut to the chase and I'll show you the goods of what went into making this delicious meal!
Sweat Heat Root Veggie Bowl
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serves 1-2 People
For the Bowl:
1 Small Sweet Potato chopped
4 oz or 1 large handful of Kale chopped
6 Brussel Sprouts halved
1 Cup Tricolor Couscous
1-2 tbsp Lemon Juice
1/2 tbsp Paprika
Pinch of Salt
Pinch of Pepper
For the Dressing:
1 Blood Orange juiced
1 Lime juiced
1 Cherry Bomb Pepper finely diced
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tbsp Oil of Choice (I love this one!)
Salt to taste
Step One - Preheat your oven to 400°F or 204°C. Start boiling your water for the couscous. You can use whatever grain base you want for this recipe but I like couscous cause it's fast! Cook as directed either before, during, or after following the rest of the recipe.
Step Two - Cut your potato into bite-sized pieces. Cut the ends off of your brussel sprouts and peel the outside leaves, slice the sprouts in half for faster cooking. Place on a baking tray and drizzle with olive oil, paprika, salt, and pepper. Bake for 7-13 minutes checking for tenderness.
Step Three - While the veggies are cooking, destem and chop the kale, then place it in a bowl. Add the lemon juice to where it covers the kale but doesn't soak it, the amount will depend on your amount of kale. Massage the juice into the kale lightly since this will help make it easier to eat. Set aside.
Step Four - In a small bowl combine all of the dressing ingredients. Make sure your cherry bomb pepper is finely diced so it is easier to eat. If you find that the dressing is thin enough after adding half of the blood orange, and you are satisfied with the flavor, then do not add the other half. I experimented with both and found I preferred a whole blood orange but it will depend on the juice content. Whisk together the ingredients and set aside.
Step Five - Assemble your bowl starting with the couscous or grains at the bottom. Then add the kale, potatoes, sprouts, and dressing on top! Enjoy!
I hope you enjoyed this recipe! Let me know if you try it out for yourself or if there's another recipe you'd like to see me try!