Here’s a versatile veggie rice bowl that you can customize as you please using a variety of short recipes on cookthevineyard.com – or using your own ideas. The trick is to build layers of flavors and texture with different ingredients that all contrast with the warm, comforting rice. Toasted nuts and crispy chickpeas add texture, avocado is cool and creamy, and the Limey Drizzling Sauce is a great way to stir in flavor. I’ve also given you two other sauce options.

Cook the short grain brown rice (using our easy pasta-style cooking method) ahead since it is easy to reheat. For the veggies, I’ve included directions for a “slow-sauté” of cauliflower (I used Romanesco in the photo rendition), but you can also use roasted cauliflower or roasted broccoli.

Tip: When cutting cauliflower or broccoli florets for sautéing or roasting, cut through the center of each floret to create flat sides – the more flat sides, the more browning in the pan.

Serves 2

• 2 to 3 cups cooked short-grain brown rice (or 1 recipe Green Rice or 1 recipe Chile Rice without the green beans)
• 2 tablespoons chopped fresh cilantro or parsley
• 1 recipe Slow-Sautéed Broccoflower or Cauliflower (below) or Roasted Cauliflower or Roasted Broccoli
• ½ to 2/3 cup Crispy Roasted Chickpeas
• 1 ripe avocado, peeled and sliced
• Red Onion or Jalapeño Brined Refrigerator Pickles
• ¼ cup toasted pine nuts or pecans (or a combination of both)
• 1 recipe Limey Drizzling Sauce or 1 recipe Sriracha Mayo (or both), or for a vegan sauce, try Tamari-Lime-Ginger Dipping Sauce
• lime wedges for serving

1. Have ready two serving bowls, warmed. Rewarm the rice in the microwave if necessary. Stir half of the fresh herbs into the rice. Divide the rice evenly between the two bowls, arranging it in a slight mound.

2. Top the rice with the veggies and chickpeas. Arrange avocado slices on one side of the bowl. Arrange or scatter pickles as you like. Sprinkle on the remaining herbs and all of the nuts. Dollop on or drizzle sauce overall or serve sauce on the side. Garnish with lime wedges.

Slow Sautéed Broccoflower or Cauliflower

• 2 to 3 tablespoons olive oil
• 10 ounces Romanesco, broccoflower or cauliflower florets (cut into 1-inch pieces)
• ½ teaspoon kosher salt
• 2 cloves garlic, sliced

1. Heat 2 tablespoons of the oil in a 10-inch seasoned cast-iron or nonstick skillet over medium-high heat.

2. Add the florets and salt and toss well to coat. Reduce the heat to medium.

3. Cook, stirring frequently, until beginning to brown lightly all over, 12 to 14 minutes. Add a teaspoon or two more oil and the garlic slices. Toss and continue to cook, stirring, until the veggies are well browned and somewhat tender and the garlic slices are browned.