Bursting with flavor, this colorful plant based feast is bursting with nutrition, rich in protein, fiber, vitamins, minerals, and antioxidants. Marinating the veggies in tangy organic pomegranate molasses brings even more antioxidants and delectable aromas to the dish.
Cook ½ cup organic brown rice in 1¼ cup water for 50 minutes. During the last 20 minutes, add 2 tbsp roasted organic almonds and 3 chopped organic medjool dates. When rice is cooked, fluff with a fork and add 1 tbsp organic extra virgin olive oil, ½ tsp sea salt ¼ tsp cinnamon, and ¼ tsp curry powder.
Preheat the oven to 425°. Cover a sheet baking pan with parchment paper. In a large bowl, kids can make a marinade of 2 tbsp organic extra virgin olive oil, 5 tbsp pomegranate molasses, 1 tbsp harissa, 1 tbsp honey, 1 tsp cinnamon, and ¼ tsp sea salt. Chop four cups of organic veggies like, cauliflower florets, broccoli florets, mushrooms, red onion slices, and red pepper slices. Stir the veggies in the bowl with the marinade and let sit for at least 10 minutes. Spread the veggies in a single layer on the parchment paper and roast in the preheated oven for 20 – 25 minutes.
For the slaw, chop 2 cups of organic cabbage, ¼ cup sliced organic red pepper, ¼ cup sliced organic red onion, 1 organic grated carrot, and 1 tbsp fresh parsley. Kids can create a tahini salad dressing by mixing 1 minced organic garlic clove, ¼ tsp sea salt, ¼ cup organic tahini, 2 tbsp water, 2 tbsp organic extra virgin olive oil, 1 tbsp fresh organic lemon juice, 1 tsp cilantro, 1 tsp parsley, and ⅛ tsp cumin.
Serve the rice, veggies, and slaw with organic hummus and organic whole wheat pita bread for a delightful flavor profile and satisfying meal.