Smoked Veggie Grain Bowl
Founder of Fit Men Cook, Kevin Curry makes this hearty plant-based meal prepared on a Traeger grill a regular part of his healthy diet. If you like, you can put your cooked rice in a cast-iron skillet and place it on the grill while you grill the vegetables for even more smoky flavor in the finished dish. Substitute the brown rice with white rice or quinoa if you prefer.
Ingredients:
- 3 Tbs. extra-virgin olive oil
- 1/2 red onion
- 2 ears of corn, shucked
- 1 red bell pepper
- 1 serrano chile (optional)
- 1 large ripe but firm avocado, halved and pitted
- 1/2 English cucumber, diced
- 1 pint (12 oz./375 g) cherry tomatoes, halved or quartered
- 2 cups (10 oz./315 g) cooked brown rice
- 1 Tbs. white wine vinegar or fresh lemon juice
- Sea salt and freshly ground pepper
- Hot sauce, such as Tabasco, to taste (optional)
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro
Directions:
Set the temperature on a Traeger wood pellet grill to 400°F (200°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Pour 1 Tbs. of the olive oil onto the cut side of the onion. Using tongs, rub the grill grate with the onion, oiled side down. Place the onion (cut side down), corn, bell pepper, chile and avocado (cut side down) directly on the grill grate and cook, turning occasionally, until browned, 5 to 12 minutes (the corn will take the longest). The onion and bell pepper should just get a nice surface char and not become tender. The avocado should just char on the surface. Transfer the vegetables to a cutting board and let cool completely.
Cut the kernels from the cob into a large bowl. Remove the stem from the bell pepper, remove and discard the ribs and seeds, chop into bite-size pieces and add to the bowl. Dice the onion and add to the bowl. Remove the seeds from the chile, finely chop and add to the bowl. Scoop the avocado from the peel and discard the peel. Chop the avocado flesh into bite-size pieces and add to the bowl. Add the cucumber, tomatoes and rice to the bowl and stir gently to combine.
Add the remaining 2 Tbs. olive oil and the vinegar. Season with salt and pepper and add hot sauce to taste. Add the cilantro and gently toss to combine. Transfer to a serving bowl and serve immediately. Serves 4.
Recipe courtesy of Kevin Curry, founder of Fit Men Cook
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