Hodo Sun-Kissed Summer Bowl
Yields: 2-3 servings
Recipe and photo by the Hodo Kitchen
Having gotten our start at Bay Area Farmers Markets in 2004, Hodo founder and CEO, Minh Tsai, is well attuned to shopping the market for what's peak for the season! Taking our customers' favorite two Hodo products, the Moroccan Cubes and the Thai Curry Nuggets, Minh pulled together this delicious bowl in minutes which you can watch on YouTube here. With some basic pantry items we all have, seasonal farmers market produce, and your favorite Hodo products on hand, it can be so easy and delicious! Happy Summer!
Ingredients
1 (8oz) package of Hodo Moroccan Cubes Locate Product
1 (8oz) package of Hodo Thai Curry Nuggets Locate Product
½ cup brown rice
Asparagus, steamed or roasted
Potatoes, steamed or roasted
Okra, steamed or roasted
Nectarines, sliced (grilled if you’re ambitious!)
Avocado, sliced
Celery Leaves
for Dressing
1/4 cup red onion, diced
1 tsp of mustard
½ tsp salt
½ tsp pepper
1 tsp vinegar
1 tsp lemon juice
1 tbsp olive oil
Instructions
Heat the contents of one package of Moroccan Cubes in a skillet at high heat for a few minutes.
Remove Moroccan Cubes from the pan and place in a large bowl.
In the same pan, empty the package of the Thai Curry Nuggets onto the stove until brown (cut in half if large). Add them to the same bowl as the Moroccan Cubes once done.
While the Thai Curry Nuggets are on the stove, prepare the dressing: dice one small onion into cubes and place inside a small bowl.
Take the bowl with the onion and combine mustard, apple cider vinegar, lemon juice, and olive oil. Add salt and pepper and whisk it all together.
Prepare the bowls; place pre-cooked brown rice in a shallow but wide bowl. Assemble the prepared fruits & vegetables, asparagus, potatoes, okra, nectarines, avocado, in the same bowl.
Add cooked Moroccan Cubes and Thai Curry Nuggets into the bowl.
Garnish with celery then drizzle your dressing over the entire dish.
Hodo Sun-Kissed Summer Bowl
Ingredients
- 1 (8oz) package of Hodo Moroccan Cubes LOCATE PRODUCT
- 1 (8oz) package of Hodo Thai Curry Nuggets LOCATE PRODUCT
- ½ cup brown rice
- Asparagus, steamed or roasted
- Potatoes, steamed or roasted
- Okra, steamed or roasted
- Nectarines, sliced (grilled if you’re ambitious!)
- Avocado, sliced
- Celery Leaves
- 1/4 cup red onion, diced
- 1 tsp of mustard
- ½ tsp salt
- ½ tsp pepper
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 tbsp olive oil
Instructions
- Heat the contents of one package of Moroccan Cubes in a skillet at high heat for a few minutes.
- Remove Moroccan Cubes from the pan and place in a large bowl.
- In the same pan, empty the package of the Thai Curry Nuggets onto the stove until brown (cut in half if large). Add them to the same bowl as the Moroccan Cubes once done.
- While the Thai Curry Nuggets are on the stove, prepare the dressing: dice one small onion into cubes and place inside a small bowl.
- Take the bowl with the onion and combine mustard, apple cider vinegar, lemon juice, and olive oil. Add salt and pepper and whisk it all together.
- Prepare the bowls; place pre-cooked brown rice in a shallow but wide bowl. Assemble the prepared fruits & vegetables, asparagus, potatoes, okra, nectarines, avocado, in the same bowl.
- Add cooked Moroccan Cubes and Thai Curry Nuggets into the bowl.
- Garnish with celery then drizzle your dressing over the entire dish.
