Forbidden Rice Bowl

Step 1

Preheat oven to 400 degrees F.

Step 2

In a small pot, put black rice and water. Bring to a boil. Reduce heat to low and simmer covered for 30 minutes. Set aside to cool to room temperature.

Step 3

Put cauliflower florets on a baking sheet. Drizzle 1 Tbsp avocado oil on top. Add sea salt, to taste. Toss to coat well. Spread cauliflower in one layer across baking sheet and roast for 25 minutes, stirring halfway through cooking time.

Step 4

Heat a dry skillet over medium heat. Add pumpkin seeds and toast until golden stirring constantly. Set toasted pumpkin seeds aside.

Step 5

In the same skillet, heat 1 Tbsp olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add Swiss chard and a dash of sea salt. Cook until tender, about 3-5 minutes.

Step 6

Make dressing by combining all ingredients in a mason jar. Shake to combine well.

Step 7

In a large bowl (or your large skillet), combine rice, roasted cauliflower, Swiss chard, pumpkin seeds, red cabbage and herbs. Top with salad dressing and toss well. Taste and adjust seasoning, if needed. Top with sliced radishes.