{Irish} Dragon Bowl

I should probably be honest right away and tell you that I don’t know how to define ‘dragon bowl.’ If I had to guess, it’s probably not very Irish. Aside from knowing to choose ‘c’ on multiple choice questions when I have no idea which answer is correct, I’ve never been a good guesser.

I’ve heard that everyone is Irish on St. Patrick’s Day. If everyone is Irish on St. Patrick’s Day, perhaps everything is also Irish? I never said my thoughts were logical.

Here is my convoluted explanation for how this recipe could (and should) be considered Irish:

It’s almost St. Patrick’s Day, which means I’m supposed to post about something green.
Kale is green. 
This recipe contains green kale; therefore, this recipe is St. Patrick’s Day appropriate. 
There is a little bit of orange in this bowl, too.
Green + Orange = majorly Irish.
Potatoes are Irish and this has (sweet) potatoes.
This recipe is becoming increasingly Irish.
This is a straight up Irish Dragon Bowl.


Dragon Bowl
Source: Daphne Oz via The Chew
Printable Recipe

1 sweet potato, peeled and diced in 1/2″ pieces
olive oil
salt, pepper
1 (14oz) can chickpeas, drained and rinsed
2tsp cumin
2tsp paprika
2 cloves garlic, minced
2C cooked brown rice
1T fresh oregano (or 1tsp dried oregano)
pinch of crushed red pepper flakes
5 ribs kale, stems removed and chopped
1 avocado, diced
4 eggs, cooked sunny side up

Preheat oven to 400.
In a bowl, toss 1T olive oil, salt, pepper, and sweet potato.
Roast at 400 for 20-25 minutes, until cooked through and browned slightly. Stir occasionally to ensure even cooking. Remove and set aside.
Toss 1T olive oil, cumin, paprika, a pinch of salt, and chickpeas together in a bowl. Roast at 400 for 20-25 minutes, until slightly crispy. Remove and set aside.
In a large skillet, add 1T olive oil. Sauté garlic and red pepper flake until fragrant, about 30 seconds.
Add kale and continue to sauté until it starts to wilt, about 1-2 minutes.
Add brown rice and oregano to pan. Turn off the heat and toss to combine.
To make the bowl: Divide the rice among 4 bowls. Top each with potato, avocado, chickpeas, and 1 egg. Serve with sriracha.


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