How Sweet Eats Winter Rice Bowls {A Hearty Vegetarian Main Dish}

 If you're craving some healthy comfort food, this is it! A wintery vegetarian bowl of jasmine rice, kale, roasted sweet potato rounds and sliced Brussels sprouts, with cannellini beans, topped with crispy fried shallots and pomegranate seeds. Let me tell you it is stunning in person - like eating a bowl of jewels. The colors really pop.

I also love the all the textures with the massaged kale, crispy Brussels and fried shallots, the big savory slices of sweet potato with the sweet pop of the pomegranate seeds. Not to mention, the beans really round the meal out making it very satisfying. This bowl of wintery goodness is a flavor and texture explosion that is sure to please everyone. I will be making this one again!

Winter Rice Bowls

Adapted from The Pretty Dish

by Jessica Merchant

1 large sweet potato, sliced into 1/4" rounds

1/2 pound Brussels sprouts, stems removed, sliced

3 tablespoons olive oil, divided

1/2 teaspoon + a pinch of salt

1/2 teaspoon + a pinch of black pepper

1/2 teaspoon garlic powder

3 cups chopped green curly kale

2 cups cooked jasmine rice

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup pomegranate arils

Crispy Shallots

vegetable or canola oil

2 large shallots, sliced

2/3 cup flour

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Before you begin the recipe you should have 2 cups cooked jasmine rice. If you do not, go ahead and cook the jasmine rice prior to starting on everything else as you need time for the jasmine rice to dry out and fluff up.

Preheat the oven to 400F. Line 2 baking sheets with parchment paper. On 1 sheet, place the sweet potato rounds. On the other sheet, place the sliced Brussels sprouts. Drizzle both the potato and sprouts with 2 tablespoons of the olive oil. Toss to coat. Sprinkle with 1/2 teaspoon each of the salt and pepper and the garlic powder. Roast for 15 minutes, tossing, then continue to roast until veggies are golden brown and cooked through. The amount of time will vary - but mine cooked about 15 minutes, then 5 more minutes. She allots 30 minutes in the recipe. It will depend on how big your potato and sprouts are.

While the vegetables are roasting, toss the kale with the remaining 1 tablespoon olive oil and pinch of salt and pepper. Massage the oil into the kale. The kale should reduce in size by about half once it is massaged well enough.

In a large bowl, toss together the rice, cannellini beans, and kale. Add in the Brussels sprouts and potato rounds. Be careful how you toss the veggies or you will break up the potato rounds.

To Make The Crispy Shallots: In a medium saucepan, heat about 2" oil over medium-low heat. You want the oil to reach about 350F, but after a few minutes of heating, I'll test it out by throwing a shallot slice in. While the oil is heating, in a small bowl, stir together the flour, salt, paprika, garlic powder, and pepper. Dredge the shallot slices in the flour mixture. Add them in batches to the oil. Fry until just golden and crispy, then remove with tongs or a slotted spoon and place on a paper towel to drain excess grease. Repeat with remaining shallot slices.

To Plate The Bowls: Put the rice and vegetable mixture into bowls and reheat if necessary, or desired. Top the rice bowl with the crispy shallots and gently toss. Top with a sprinkling of pomegranate arils and serve!

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