It’s summer now, which means it’s all about recipes that require the least amount of time in the kitchen. Foods that are simple to throw together and refreshing. No one wants to spend their summer evenings stressing over what to cook and spending time in a stuffy kitchen. Why be hot in a kitchen, when you could be hot outside? I try to start with my end goal: something that I can keep in the fridge and eat cold, that will get even better as the week goes on (it’s a thing), and something that is versatile so I can utilize whatever produce I have on hand. This meal checks all the boxes. Marinated beans are a great way to keep a delicious, simple, and cold protein source on hand. These herby and satisfying beans can be used in this bowl, thrown into salads, or mashed onto toast. The marinating part means that as the beans soak in the oil and spices, they will absorb the flavors. I paired it with brown rice, simple enough to make a big batch of on the stove stop, or with my new love, the Instant Pot. This week, the yellow and purple cauliflower caught my eye. I was craving roasted veggies so I made the sacrifice to turn my oven on. You could also cook them on a pan or steam them to keep in the fridge for the week.
To go the extra mile and add a big pop of flavor, I used harissa paste and plain yogurt. Harissa is a hot chili pepper paste mixed with other herbs and spices. It’s pretty spicy and really packs a punch of flavor. I like using ingredients like this sometimes because just one product can add a lot of flavor with no effort. I got mine from Trader Joe’s, but I’m sure you could find it in other grocery stores. If spicy isn’t your thing, the simple grain bowl would be great on it’s own or with a squeeze of lemon to brighten it up. The plain yogurt is a nice addition to balance out the heat of the harissa and add even more protein. I finished the dish with a sprinkle of feta because I’ve been putting it on everything lately, but it also just adds a nice tang and saltiness.
Overall, this meal is so easy and can be customized to use the type of beans and veggies you like. You can also experiment with the “marinade” by using different spices or flavor combinations. I think cumin, chili powder, and garlic would make for a great Mexican inspired bowl (the plain yogurt could be like your sour cream!). Anyways, I hope you enjoy this simple and tasty meal. Stay cool!
- 1 cup brown rice
- 2 heads cauliflower and/or broccoli
- 6 tablespoons olive oil
- 1 can chickpeas (3/4 cup dry)
- 4 cloves garlic (or garlic powder)
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain yogurt
- 4 tablespoons harissa paste
- If you’re roasting your vegetables, preheat the oven to 400 degrees. Bring a pot of water to boil for the rice.
- While the oven is heating up and the water is boiling, chop the vegetables. Lay on a aluminum foil-lined baking sheet. Drizzle with around 3 tablespoons of oil, or enough to lightly coat all of the veggies.
- When the oven is hot, place the baking sheet on the middle rack and roast for around 40 minutes, tossing and flipping around halfway to ensure all sides are roasty. When the water is boiled, add around 1/2 tablespoon of salt and pour in the rice and simmer for around 40 minutes (adding a salt to grains while they cook is a game changer!).
- After you have the veggies and rice squared away, drain and rinse the chickpeas. Add them to a big bowl with around 3 tablespoons of olive oil, chopped garlic, and spices. Mix to coat all the chickpeas. Let stand for at least ten minutes before eating for the first time.
- Spread around 1/4 cup of yogurt and 1 tablespoon of harissa around the bottom of your bowl or plate. Add the rice, chickpeas, and veggies. Top with a sprinkle of feta.
