Made with warming cinnamon, ginger, and chili, this bright and seasonal hodgepodge is perfect for those late summer nights when it’s just breezy enough to open the windows and feel alive. This vegetable packed recipe is more of an artistic reference than anything – throw in whatever farmer’s market find speaks to you (within reason of course, I’m not sure this is the time to break out your watermelon radish.. or watermelon)! I serve my yoga bowl over ½ cup of fluffy brown rice or quinoa and topped with thick slices of creamy avocado and crunchy toasted cashews.
head (about ½ pound) broccoli, cut into bite sized pieces
large carrots (or 20 baby), peeled and cut into ½ inch rounds
fennel, stems and fronds removed, cut into thin slices
medium zucchini, medium cubed
large can (28 ounces) whole peeled tomatoes
can (15 ounces) cannellini beans
fresh cilantro, roughly chopped
In This Recipe
In a medium sized Dutch oven or heavy pot, heat oil over medium-high heat until just shiny. Add onion and garlic and sauté, stirring frequently, until soft (about 4-7 minutes). Add ginger, chili powder, cayenne, and cinnamon and continue to stir until fragrant (about 30 seconds).
Add broccoli, carrots, fennel, zucchini, lentils, water and tomatoes, combine, and bring pot to a simmer. Reduce heat to low, cover, and allow pot to continue simmering for 30 minutes, or until lentils are cooked through and vegetables are soft.
Remove pot from heat and stir in cannellini beans. Serve hot or chilled garnished with cilantro. Enjoy!