Autumn bowl with basmati rice, black lentils, avocado, red potatoes and watermelon radish

Gluten free, vegan 

Fall is upon us and as leaves burst into beautiful hues of yellow, orange and red, many of us take out-of-town trips to catch a glimpse of the spectacular foliage. This vibrant season is a time of change; as the temperature starts dropping, our eating habits accordingly adjust. To protect itself from the heat loss, the body craves more comfort, nourishing foods. We gravitate towards more dense foods, such as root vegetables, grains and legumes.

Autumn is also a time for inspiration; having fiery colors around gives us boosts of creative energy and stimulates imagination. It’s a great time to incorporate more colorful foods into our diet to make it exciting and keep us inspired even when the amazing fall colors are long gone.

For this bowl I used basmati rice because of its lower than regular rice’s glycemic index (it has a medium GI). When digested it releases the energy slowly, keeping blood sugar levels more stable. This is crucial for diabetes management and prevention.

The rice combined with grated carrot, clarified butter, lemon juice and spiced up with turmeric and cayenne pepper is topped with sliced avocado, watermelon radish and skinny and crunchy red potato French fries cooked in coconut oil and garnished with sunflower seeds and sprouts. 

Ingredients:

Yields: 2 bowls

• 1 1/2 cup basmati rice, cooked
• 1/2 cup black lentils, cooked
• 1 carrot, peeled and grated
• 1 watermelon radish, peeled and sliced
• 1 avocado, sliced
• 1/2 cup sunflower seeds, lightly toasted
• 1/4 cup sunflower sprouts
• 1 red potato, peeled and cut in matchsticks
• 1/2 tsp turmeric
• 2 tbsp clarified butter (ghee)
• 2 tbsp lemon juice, freshly squeezed
• salt, pepper, cayenne pepper
• 2 tbsp coconut oil
• dulse flakes (optional)

Preparation:
 

Combine cooked rice with cooked lentils and grated carrot. Add 2 tbsp melted ghee, lemon juice, salt, pepper and cayenne pepper. Stir until all ingredients are well combined. Divide the mixture between two bowls. Set aside. In a medium skillet heat the coconut oil. Toss the potatoes with salt and fry in the coconut oil for about two minutes or until crunchy on the outside and soft inside. On top of the rice in each bowl arrange sliced avocado, watermelon radish, half of the french fries and garnish with toasted sunflower seeds and sunflower sprouts. Sprinkle the veggies with dulse flakes (optional).

How to cook basmati rice so it's fluffy not sticky:

Rinse rice several times until water runs clear. Drain well in a fine-mesh sieve. Melt clarified butter in a small pot over moderate heat, add rice and cook, stirring for 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15-20 minutes. Remove from heat. Let stand, covered for 5 minutes. Fluff rice with a fork.

Rice can be made 1 day ahead and cooled, uncovered and chilled in an airtight container.