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Savory Summer Veggie & Cherry Rice Bowl

This vibrant rice bowl brings together the best of summer’s bounty—tender sautéed vegetables and sweet-tart cherries served over rice or quinoa.
Ingredients:
  • 1 cup Rainier cherries
  • pitted and halved
  • 1 bunch green leaf lettuce
  • torn into bite-size pieces
  • 4-5 leaves lacinato kale
  • stems removed
  • chopped
  • 2 cups summer squash
  • chopped (zucchini
  • yellow squash
  • patty pan
  • etc.)
  • 1 small bunch cilantro
  • roughly chopped
  • 1 red or sweet onion
  • thinly sliced
  • 2 carrots
  • peeled and sliced into thin matchsticks or rounds
  • 2 cloves elephant garlic
  • minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: cooked rice or grain of choice (quinoa
  • farro
  • couscous)
Directions:
  1. Cook the grain
  2. If you’re serving this over rice or another grain
  3. cook it according to package instructions and set aside.
  4. Sauté the vegetables
  5. In a large skillet
  6. heat olive oil over medium heat.
  7. Add onion and garlic
  8. sauté 2–3 minutes until fragrant.
  9. Add carrots and squash. Cook for 5–7 minutes
  10. stirring occasionally
  11. until just tender.
  12. Stir in the kale and cook for another 2 minutes
  13. until wilted.
  14. Add cherries and cook 1–2 more minutes until just softened (not mushy).
  15. Season with salt and pepper to taste.
  16. Assemble the bowl
  17. In a bowl
  18. layer a handful of green leaf lettuce as the base (it will wilt slightly under the warm veggies).
  19. Spoon the sautéed veggie and cherry mixture on top.
  20. Sprinkle with fresh cilantro before serving.

A fried or soft-boiled egg on top
Crumbled feta or goat cheese
A drizzle of tahini-lemon dressing or yogurt sauce

* For gluten free use quinoa or no grain
** For vegan option omit yogurt sauce