It was a frigid night in January, and the bright lights of a two-story Burger King shone down on a nearly deserted Empire Boulevard. But not too far away, the fogged windows of a steamy little establishment beckoned to passers-by. The Food Sermon, the tiny, counter-only situation I made a pilgrimage to that evening, serves a small but well-received array of curries and roti and goat. It was their vegetable rice bowl that inspired this — I'll say it — much better adaptation that's totally doable at home.
Coconut Ginger Veggie Bowl
- Olive oil
- 1 medium yellow onion, mince one half and slice the other
- 2-inch chunk of ginger, minced
- 3 cloves of garlic, minced
- 1 can of unsweetened coconut milk
- A pinch of chili powder
- A dash of cayenne
- Several drops of chili oil (optional)
- 1/2 tsp ground ginger
- 2 tsp curry powder
- 1 tsp agave nectar
- A dash of salt
- 1 small head of broccoli, broken into florets
- 2 sweet potatoes, diced
- 2 cups of fresh green beans, trimmed
- 1 can of red kidney beans
- 1 small bunch of kale, washed and torn
- 4 cups cooked brown rice
- Black pepper
For the sauce:
Heat 1 tbsp of olive oil in a two-quart saucepan, then add the minced onion and cook just a few minutes until translucent. Add the minced ginger and half of the garlic. Cook for thirty seconds, then pour in can of coconut milk. Stir in chili powder, chili oil, cayenne, ground ginger, and curry power. Add agave and a dash of salt. Bring to a strong simmer for five minutes, then turn down to low until ready to serve.
For the bowl:
Preheat oven to 400 degrees. Toss diced sweet potatoes and a few teaspoons of olive oil in a large bowl until coated. Spread potatoes in a single layer on a cookie sheet and season well with salt and pepper. Roast for 25-30 minutes (or until brown and crisp), flipping them over halfway through.
Meanwhile, heat 2 tbsp of olive oil in a large cast-iron skillet over medium. Add the sliced onion and cook for a few minutes until translucent. Add garlic and cook for 30 seconds more before adding the broccoli and green beans. Season with salt and pepper, and cook for 8 minutes. Add beans and kale and cook until all vegetables are tender and kale is wilted.
When ready to serve, divide rice between four bowls and add the potatoes and vegetables. Be sure to spoon a generous amount of the sauce over each bowl as the rice will soak up a lot of it.