Spring Harvest Bowl
If you’re a part of our Tumbleweed Farm CSA this is the week to make these “Spring Harvest Bowls.” Jam packed with fresh and roasted veggies, juicy chicken, rice and the most delicious creamy avocado yogurt sauce. These bowls were loved by both of my young kids and my husband alike. I was happy that my two and five year-old were into the “crispy” kale and collard greens. They said they tasted like chips! And both of my girls are obsessed with turnips so the buttery roasted turnips were happily chowed down. These bowls taste like a light and healthy spring meal and if you are a part of a CSA or are a farmers market regular, please pick up the ingredients to make these tasty bowls. Support your local farmers and eat the fresh flavors of the season to keep your body and local food system thriving.
Spring Harvest Bowls
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4
Avocado-Cilantro Yogurt Sauce- 1/2 of a large avocado
- 1/2 cup whole milk Greek Yogurt
- 1/2 cup packed cilantro, chopped
- 1 clove of garlic or green garlic, chopped
- 2 Tablespoons lime juice
- 2 teaspoons honey or maple syrup
- salt and pepper
- pinch of crushed red pepper flakes
- water to thin if needed
- 1 1/2 pounds, boneless, skinless chicken breasts, cut into small(ish) cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves of garlic or green garlic, sliced
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bunch of salad turnips, greens removed and turnips sliced in half
- 1 bunch of asparagus, trimmed
- 1 bunch of kale or collard greens, kale leaves torn into bite size pieces and collard greens thinly sliced into ribbons
- Melted ghee or olive oil for drizzling
- salt and pepper
- 1 cup white rice
- sliced radishes for serving
- pinch of crushed red pepper flakes for serving
- minced dill for serving (optional)
Preparation
- Prepare the avocado-yogurt sauce by combining all the ingredients in a blender or food processor and blending until smooth. Taste for seasonings and adjust as needed. If the sauce is too thick you may add a little water.
- Combine the chicken pieces with the olive oil, vinegar and spices and marinate for 25 minutes (or even overnight in the fridge). Drain the chicken from the marinade and cook in a large cast iron pan with a little ghee over medium high heat until cooked through, tossing the chicken often. About 10 minutes.
- Preheat the oven to 400F. Toss the turnips and asparagus with melted ghee and a generous pinch of salt and pepper. Place them on a baking sheet and roast in the oven for 25-30 minutes or until fork tender and lightly browned. Tossing halfway through cooking.
- Massage the kale and collard greens with plenty of olive oil or melted ghee (we prefer the ghee!) and salt and pepper. Place them on a baking sheet. Roast in the oven for 15-20 minutes or until lightly crisp. Tossing halfway.
- While the veggies roast cook your rice according to the package directions. While the rice and veggies cook, prepare the chicken. Drain the chicken from the marinade and cook in a large cast iron pan with a little ghee over medium high heat until cooked through, tossing the chicken often. About 10 minutes.
- Divide the rice, chicken and veggies between bowls. Add the avocado-sauce and season with salt, pepper and crushed red pepper flakes.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.