Citrus Glazed Veggie Bowl

with Avocado

Citrus Glazed Veggie Bowl with Avocado

The fresh citrus glaze is fragrant and fresh with just a touch of heat. You can easily switch out the veggies to whatever you have on hand. To add a bit of protein to this dish, cubed tofu, tempeh, nuts, beans, or other plant-based proteins would be an excellent choice! The glaze can also be used on meats. Created by our very own JONI MARIE NEWMAN.

Yield: 4-6 servings

Ingredients

For the veggies:

1 head cauliflower, florets only

1 head broccoli, florets only

1 turnip, thinly sliced into 1/4 moons (radishes are a great sub here)

1 bunch curly kale, cut into bite-sized pieces

1 bunch spinach, cut into bite-sized pieces

1 bunch rainbow chard, cut into bite-sized pieces (Make sure to chop up the stems and add to the steamer!)

1 head bok choy, leaves separated

4 stalks baby Maui onions, chopped

For the glaze:

2 tablespoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon mirin

1/2 cup lemon juice

1 cup orange juice

2 tablespoons soy sauce or tamari

1 teaspoon garlic powder

1/2 teaspoon powdered ginger

2 tablespoons cornstarch

1/4 cup water

For the bowls:

Steamed rice

Avocado, sliced

Furikake seasoning

Method

Add 2 inches water to a large pot or wok with a lid and bring to a boil. Add steamer rack.

Add broccoli and cauliflower florets, and chopped chard stems to the steamer. After about 10 minutes, add turnip slices. Steam until tender but not mushy.

Prepare the glaze. To a large pan or wok, and oil, vinegar, mirin, lemon juice, orange juice, and soy sauce. Stir in garlic and ginger. Bring to a simmer

Mix cornstarch with water to make a slurry. Add slurry to glaze and stir and continue to simmer until thickened and glossy, about 5 minutes.

Add steamed vegetables and a few leaves bok choy to the pan and toss to coat. Stir in half of the Maui onions.

Prepare the bowl. Add steamed rice to the bottom of the bowl. Top with a handful of kale, spinach, chard, and bok choy. (The heat from the rice below and the veggies on top will wilt the greens.) Add glazed vegetables and top with sliced avocado. Sprinkle with Furikake and remaining green onions.

Serve and enjoy!