This recipe is modified from The Yoga Body Diet by Kristen Schultz Dollard and John Douillard, DC.
- Zucchini – 1 cup, cubed
- Cumin – 2 tsp. ground
- Mild Chili Powder – ½ tsp.
- Paprika – ¼ tsp.
- Salt – 1 tsp.
- Coconut Oil – 3 tsp.
- Onion – ½ cup, chopped
- Cauliflower – 2 cups, florets
- Jicama – 1 cup, peeled and cubed
- Green pepper – ½ pepper, thinly sliced
- Celery – 1 stalk, thinly sliced
- Garlic – 2 medium cloves, minced
- Mung Beans – 2/3 cup, picked through and rinsed
- Short Grain Brown Rice – 1 1/3 cups, dry
- Tomato Paste – 1 Tbs.
- Snow Peas – 1 cup, cut into 1” pieces
- White Vinegar – 2 Tbs.
- Fresh Mint – 1 Tbs., minced
- Black Pepper – ¼ tsp, freshly ground
- Preheat the oven to 350 degrees F. Place the zucchini, cumin, chili powder, paprika, half the salt and half the oil in a large bowl. Toss to coat the zucchini.
- Coat a large baking sheet with cooking spray and spread the zucchini in an even layer on the baking sheet.
- Bake for 20-25 minutes.
- Heat the remaining oil in a large skillet. Add the oinion, cauliflower, jicama, bell pepper, celery and garlic.
- Cook 4-5 minutes, until the vegetables begin to soften.
- Add the beans, rice, water, tomato paste, and remaining salt.
- Cover and bring to a boil.
- Reduce the heat to low and cook 35-40 minutes, or until the rice and beans are almost tender.
- Add the snow peas and cook 5 more minutes.
- Add the vinegar, mint and black pepper,
- Stir in the zucchini and serve immediately.
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