A year ago while on vacation in Arizona with family, four of us spent hours circled around a desk going back and forth about the possibility of launching this exact website. We brainstormed ideas of what to call it, what it could be, and how we wanted people to feel when they came here. When the actual website building began we discovered launching RADNUT would not be so simple. Many times we wanted to give up due to pure confusion, but our Arizona girls kept pushing us to keep working and in January 2015 RADNUT was launched! This year when we heard of their plans to visit us, we created this bowl especially for them with true love in our hearts. We just know you’ll be able to taste that love in each sweet and savory bite of this baby!
- 2 bell peppers
- 1 zucchini
- 2 cup brussel sprouts
- 1 tbsp canola oil
- 1 tbsp balsamic vinegar
- 1 cup brown rice
- 2 carrot (large)
- 1/2 cup natural peanut butter (soften in microwave if needed)
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 1/2 tbsp honey
- 1/3 cup cilantro or parsley
- 1 lime
- 1 tsp sambal oelek
- 2-3 tbsp soy sauce (low sodium)
- 2 tbsp rice vinegar
- 2 cans chick peas (no salt added 540ml can)
- 1-2 tsp canola oil
- 1/4 tsp cumin
- 1/4 tsp nutmeg
- 1/4 tsp paprika
- 1 tsp lemon pepper
- 1/2 lemon
- salt and pepper (to taste)
- Place oven rack in center of oven and pre-heat to 400 degrees F
- Chop peppers, zucchini and brussel sprouts into large bite size pieces (can use other vegetables based on preference e.g. eggplant and kale work well). Place on lined baking sheet
- Drizzle vegetables with oil and balsamic vinegar and mix. Bake 20 minutes, flip, and bake another 15 minutes or until browned, and set aside
- Cook rice in 2 cups water on stove top. Shred carrot
- Add peanut butter, garlic, minced/shredded ginger, honey, cilantro, juice of lime, sambal oelek, soy sauce and rice vinegar to food processor. Pulse until smooth and place in a bowl
- In a frying pan prepare chick peas. Drain and rinse chick peas. Add oil to pan at high heat on stove top. Once pan is hot, add chick peas (should hear sizzling).
- Add cumin, nutmeg, paprika to chick peas at high heat and stir well. Cook 1-2 minutes. Add lemon pepper and the juice from 1/2 a lemon.
- Adjust salt and pepper to taste, add 1/4 tsp chili flakes if desired, remove from heat
- Assemble bowl with rice, shredded carrots, roasted vegetables, lemon pepper chick peas, and drizzle with peanut sauce
Note: Peanut sauce recipe adapted from UBC FNH 341 , 2010 Food Theory course materials