A comforting mid-winter veggie bowl packed with warming flavors!
Strain Pairing: Terpinolene is a terpene also found in things lilac, nutmeg, and cumin. I find this to be a nice pairing for savory dishes like this, that use those spices to jazz up the dish. Strains like Super Lemon Haze or Durban Poison are commonly found and have sweet, uplifting effects with a nice body high and compliment the citrus / limonene terps in this dish as well. Strains high in myrcene are also great for savory dishes with its more earthy and peppery notes. I love Blue dream for its energizing yet chill, creative effects.
Cannabis Ingredients:
- 1/2 tbsp oil or coconut oil
- 4 servings @ 44mg each
Ingredients:
Veg-
- 1 butternut squash, cubed
- Bunch of kale, chopped
- 4 tbsp olive oil
- 1 tsp lemon pepper
- 1 tsp cumin
- 1 tsp cayenne, paprika, or chili powder
- 1 tsp garlic powder
- salt
- pepper
Spanish Cauliflower Rice –
- 1/2 head of cauliflower, riced through grater
- 1/2 a yellow or white onion, minced
- 1 1/2 tsp cayenne or chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder (or fresh)
- 1/2 tsp oregano
- 1/3 cup tomato paste
- 1/2 – 1 cup veg stock (enough to just cover the top)
- optional – 1/4 cup cilantro or parsley, chopped
- optional – fresh or canned tomatoes (chopped)
- optional – oil or butter infusion add-in
Avocado Sauce-
- 1-2 avocados (depending on size)
- 1 tbsp lime juice
- 1/2 cup cilantro or parsley
- 1/2 tbsp infused oil or coconut oil
- 1/2 tsp cumin
- 1-2 cloves garlic
- optional – jalapeno peppers (depending on spice preference)
Recipe-
- Preheat the oven to 400 degrees
- Chop the butternut squash into cubes and toss it in a bowl with the olive oil and spices. Lay it out evenly on a parchment lines baking sheet
- Bake the squash in the oven for around 35-40 minutes while you make the rest of the dish
- Next, start sweating the onions in a large pan on medium heat. Once the onions have become translucent, add the spices and toss/toast for about a minute until aromatic. Add the riced cauliflower to the pan, mix, and let cook down for a few minutes.
- Create a little well in the middle of the pan and add the tomato paste to the center. Cook it directly on the pan for a few minutes until it becomes brick red then mix it in with the cauliflower.
- Pat everything down evenly in the pan then add in enough stock or water to just coast the top. cook down until the stock is fully reduced. Take off of the heat and mix in the (optional) cilantro or parsley and fresh tomato
- In a separate pan on medium heat, add the kale with some garlic powder, salt, pepper, and whatever spices you like. Splash a bit of water onto the pan and cover to steam. Drizzle a little olive oil over top and cook down until your desired texture (usually only takes a few minutes)
- Mix or blend all the avocado sauce ingredients together until smooth and creamy
- By now, the squash should be done or close to! Plate everything and garnish with finishing of choice like pickled jalapenos, cilantro, and or a lime wedge.