Purple Cauliflower Rice Bowl | Purple Sweet Potatoes, Venison, and Sundried Tomatoes.
If you are looking for a healthy and satisfying meal, then look no further. Purple foods have antioxidants called anthocyanins. Anthocyanins can be anti-inflammatory, heart-healthy, cancer-fighting, and good for your brain. Top this purple cauliflower rice bowl with purple sweet potatoes, ground venison, microgreens, sun-dried tomatoes, and avocado.
This year we have been trying to incorporate more colors to our dishes, and by we, I mean me. My better half has always been good at eating his fruit and veggies. I, on the other hand, am guilty of making too many dishes with only white and brown hues. Also, red if your count Valentina hot sauce.
By adding colorful veggies, the meals come out looking fantastic! But most importantly, they are better because they are packed with more nutrients. Here is a quick reference guide from Harvard Health publishing to help you add more color to your meals.
Cauliflower rice is not super exciting on its own, so you need to spice it up a bit. You can add fresh herbs and spices. For this dish, we mixed the cauliflower with Hilary’s Organic Savory Mushroom Whole Grain Medley (not an ad, just a recommendation). This gives it an extra kick of flavor. Lastly, mix microgreens with sun-dried tomatoes and dress with olive oil, salt, and pepper.
Purple cauliflower rice bowl with ground venison, microgreens, and sundried tomatoes.
Ingredients
- 1 Purple cauliflower
- 2 purple sweet potatoes
- 1/2 red onion diced
- 1 Lb ground venison
- 3 cloves garlic minced
- 1 cup microgreens
- Olive oil
- 1/4 cup sun dried tomatoes chopped
- Salt and pepper to taste
- 1 bag Hilary's Organic Savory Mushroom Medley
Instructions
- Prep the cauliflower by removing the leaves and cutting it into chunks. Add in small batches to the food precessor. Do not over do it, you want the cauliflower rice to be coarse and not mush.
- Cut the purple potatoes into small cubes, about 3/4" in size. Toss in olive oil, salt, and pepper. Place a sheet of parchment paper on a roasting pan and spread potatoes out in an even layer. Roast in oven at 425 degrees for approximately 25-35 minutes, or until a fork can easily pierce the potato. Turn them half way through the cooking time.
- Meanwhile, add a teaspoon of olive oil to a cast iron pan and saute the onions, then add the garlic and venison. Season the venison with salt and pepper as it cooks.
- In a separate pan, heat another teaspoon of olive oil and add the cauliflower. After a couple of minutes, add the bag of Hilary's Organic Savory Mushroom Medley. You can use anything here, just spice up the cauliflower. Be creative.
- In a mixing bowl, combine the microgreens and sundried tomatoes. Dress with some additional olive oil, salt and pepper.
- Assemble the bowl. Cauliflower on the bottom. Top with potatoes, venison, and micro greens. Add sliced avocado.
I hope you enjoy this purple cauliflower rice bowl recipe as much as we do. This year we are going to try to incorporate as much color as we can to our dishes. Keep in touch and find more savory recipes here.
