Recipe: Winter Harvest Bowl

I participated in a challenge that my favorite food blogger put out for the holidays. It was a Holiday Recipe Challenge. We actually made the winning recipe while I was home, a Cranberry Pear Tart.
You can see my recipe on page 37 of My New Roots Holiday Recipe Challenge Cookbook.

I made it with my sister Egan (also the illustrator of the recipe above) and we loved it.

Things I like about this recipe:
+ It reminded me of stuffing (sans bread and meat) probably because of the mushrooms, celery, onions, sage and thyme.
+love how the sage and thyme took the dish to a whole new level. felt fancier.
+love the fresh kale, a leafy green is a great addition to this
+the citrus and apple give it a juicy and refreshing taste
+the nuts add a nice crunch

Winter Harvest Bowl
4 servings

2 sweet potatoes (or winter squash or butternut) diced and rubbed with olive oil
bake at 350 for 20 minutes

2 cups water and 1 cup brown rice (any grain would work here) cook with lid on until tender.

2 tbs ghee
1 onion minced
3 stalks celery minced
1/2 lb mushrooms minced
1 lemon squeezed
1 tsp fresh sage minced
1 tsp fresh thyme minced
1/2 tsp salt

1/4 cup dried cranberries
1/3 cup sunflower seeds
1 apple diced
zest of one orange

top with
ribbon-ed kale
diced orange

Heat ghee in large skillet, then add onions for about 5 minutes

Add celery, mushrooms, lemon juice, salt, sage, and thyme.

Then add cranberries, sunflower seeds, and orange zest.

Just before serving at the diced apple and let it warm up.

To assemble:
place rice in bowl and top with a pile of roasted sweet potatoes, sauteed harvest, fresh ribbon-ed kale, and orange slices.

enjoy with company!