Shredded Vegetable & Creamy Bean Bowl
A vibrant and nourishing winter dish featuring seasonal produce from the Olympia Farmers Market! Roasted root vegetables, creamy beans, and a tangy tahini dressing come together for a hearty, plant-forward meal.
Ingredients:
- 1 fennel bulb, thinly sliced
- ½ head of cabbage, shredded (SVF)
- 2-3 beets, thinly sliced (Rising River)
- 3-4 carrots, julienned (Rising River)
- 1 cup cooked beans (Rising River)
- 1 cup wild rice, cooked
- ¼ cup tahini
- 4 tsp honey (Hops Honey)
- 4 tbsp apple cider vinegar
- Juice of 1 lemon
- 3 cloves garlic, minced
- Olive oil
- 1 tbsp rosemary
- Salt & pepper, to taste
- Microgreens, for garnish (Skipping Stone)
Instructions:
- Roast the vegetables: Preheat oven to 400°F. Spread fennel, cabbage, beets, and carrots on a baking sheet. Drizzle with olive oil, then season with rosemary, salt, and pepper. Roast for 20-30 minutes until tender.
- Prepare the beans: Soak and cook dried beans until soft. Drain and set aside.
- Make the dressing: In a bowl, whisk together tahini, honey, apple cider vinegar, lemon juice, minced garlic, and finely chopped fennel greens. Add water to reach the desired consistency.
- Combine: Toss the cooked beans with the tahini dressing until well coated.
- Assemble the bowl: Serve roasted vegetables over wild rice, topped with creamy beans and fresh microgreens.
Enjoy this wholesome, flavorful meal packed with local, seasonal goodness!
