WEEKDAYS 1e|12c|p

Ultimate Dragon Bowl

599 Ultimate Dragon Bowl
Daphne's spicy vegetarian one-bowl green meal is hot, but won't make you breathe fire!
skill level
Easy
time
30-60min
servings
4
cost
$
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Daphne's spicy vegetarian one-bowl green meal is hot, but won't make you breathe fire!
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ingredients
  • 1 large Sweet Potato (peeled and diced in 1/2-inch pieces)
  • Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • 1; 14 ounce can Chickpeas (drained
  • rinsed
  • dried)
  • 2 teaspoons Dried Cumin
  • 2 teaspoons Smoked Paprika
  • 2 Cloves Garlic (smashed)
  • 2 Cups Leftover Cooked Brown Rice
  • 1 tablespoon fresh Oregano
  • Crushed Red Pepper Flakes
  • 5 ribs Green Kale (stemmed and chiffonade)
  • 1 Avocado (diced)
  • 4 Eggs
  • Sriracha (to serve)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 large Sweet Potato (peeled and diced in 1/2-inch pieces)
    Olive Oil
    Salt
    Freshly Ground Black Pepper
    Preheat oven to 400°F. In a medium bowl, toss the Sweet Potato in Olive Oil, Salt and Freshly Ground Pepper. Spread on a rimmed baking sheet and roast until tender, about 20 minutes. Set aside.
  • 2
    Olive Oil
    1; 14 ounce can Chickpeas (drained, rinsed, dried)
    2 teaspoons Dried Cumin
    2 teaspoons Smoked Paprika
    Salt
    In a sauté pan, heat 1/2-inch of Olive Oil over medium-high heat. Add the Chickpeas to the Oil, and fry on all sides until golden brown and crispy, about 10 minutes. Meanwhile, combine the Cumin and Smoked Paprika in a large bowl with a pinch of Salt and whisk together to combine. Use a spider or slotted spoon to remove Chickpeas from Oil to the bowl with the spices. Toss to coat and reserve.
  • 3
    Olive Oil
    2 Cloves Garlic (smashed)
    Heat a medium cast iron skillet over medium-low heat. Add a few tablespoons of Olive Oil, enough to coat the bottom of the pan. Add the whole Garlic Cloves and cook until golden and very fragrant. Using a slotted spoon, remove the cloves and discard.
  • 4
    2 Cups Leftover Cooked Brown Rice
    1 tablespoon fresh Oregano
    Crushed Red Pepper Flakes
    5 ribs Green Kale (stemmed and chiffonade)
    Salt
    Add the Brown Rice, Oregano, and Crushed Red Pepper Flakes, stirring together, and then raise heat to medium, and allow the Rice to cook undisturbed until it begins to crisp on the bottom. Add the Kale and a pinch of Salt, cooking until the Kale wilts.
  • 5
    1 Avocado (diced)
    Scoop the Rice out and divide among the serving bowls. Divide the roasted Sweet Potato and Avocado evenly among the serving bowls.
  • 6
    Olive Oil
    4 Eggs
    Salt
    Freshly Ground Pepper
    Sriracha (to serve)
    Wipe out the Rice pan, place back over medium heat and add another few tablespoons of Olive Oil. Crack the Eggs into the pan and fry to desired done-ness. Season with Salt and Freshly Ground Pepper. Place an Egg in each bowl, and sprinkle the fried Chickpeas over the Egg and serve with Sriracha.

    Helpful Tips:
    1. Cook the garlic until golden & very fragrant, then discard. If it’s burnt, start over!
    2. Feel free to use leftover brown rice. Cook until it’s crisp on the bottom.
    3. Make sure the chickpeas are well drained to prevent oil burns
    4. The fried chickpeas make a delicious snack on their own!

 
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