Plum Power Bowls
with Roasted Summer Veggies
Sweet, juicy plums and crisp sugar snap peas turn this high-fiber rice bowl into a colorful bounty of the best that summer has to offer. Roasting radishes enhances their natural sweetness and gives them a milder, less peppery flavor. A sprinkling of sliced almonds adds a toasty finish to this low-sodium dinner.
Nutrition (per serving)
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INGREDIENTS
- 3 carrot, peeled, cut in half and quartered lengthwise
- 4 radish, trimmed and quartered
- 8.8 oz precooked brown rice
- 1 plum, thinly sliced
- 4 oz sugar snap peas, thinly sliced
- 4 oz mixed greens
- 2 tbsp balsamic vinegar
- 1/4 cup sliced almonds
Nutrition (per serving)
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INSTRUCTIONS
Move oven rack to middle position and set oven to broil on high. Combine carrots, radishes, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Arrange radishes cut side down. Broil until veggies are crisp-tender and beginning to brown, 10 to 14 minutes. (4-serving meal: use ¼ cup olive oil) (TIP: All broilers are different; keep an eye on the vegetables to ensure they don’t burn.)
Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Combine plum, sugar snap peas, mixed greens, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide rice between serving bowls and top with roasted summer veggies. Top power bowl with plum salad and sprinkle with almonds. Enjoy!
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