Veggies Bowl Flow

Veggies Bowl Flow

Grilled zucchini, eggplant, onions, and bell peppers served over warm brown rice, finished with a creamy, Cilantro-Flow-forward yogurt drizzle

PREP TIME COOK TIME
15 minutes 30-35 minutes
Yields: 4 servings

Ingredients

1 cup brown rice
2 cups water (for cooking rice)
1 large zucchini, sliced
1 large eggplant, sliced
1 large onion, sliced into wedges
1 red or yellow bell pepper, sliced
1 tbsp olive oil (for grilling)
1/8 tsp Brisca Herb 'n' Salt (for vegetables)
1 cup yogurt
6-7 tbsp Brisca Cilantro Flow (to mix into yogurt - Flow-dominant)

Instructions

1

Cook Rice: Rinse the brown rice, then add rice and water to a pot. Bring to a boil, reduce heat, cover, and cook 30-35 minutes until tender.

⏱ 30-35 minutes
2

Grill: Toss the zucchini, eggplant, onion wedges, and bell peppers with olive oil and Brisca Herb 'n' Salt, then grill until tender and lightly charred.

3

Assemble: Place the warm brown rice in a bowl and top with the grilled vegetables.

4

Blend: Place the yogurt in a bowl and whisk briefly until smooth.

5

Sauce Moment: Add 6-7 tablespoons Brisca Cilantro Flow to the yogurt and whisk until creamy and Flow-forward. Drizzle generously over the veggie rice bowl - ready to be served as a warm, bright Flow bowl.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["cilantro-flow","herb-n-salt","salad"]