EBT-Friendly: 100% of ingredients

Made by Trang Nguyen

Follow her on:

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

For Roasted Sweet Potatoes

•   1 sweet potato (cubed)
•   1 tsp salt
•   1/4 tsp black pepper
•   1/2 tsp onion powder
•   1/2 tsp garlic powder
•   1 tsp smoked paprika
•   3 tbsp oil

 

For Roasted Kale

•   1 bunch kale
•   2 tbsp oil
•   1/2 tsp salt

 

For Quick Pickled Red Onions

•   1/2 red onion (thinly sliced)
•   1/2 cup vinegar
•   2 tbsp sugar
•   1 tsp salt
•   2/3 cup water (boiling)

 

For Lemon Harissa Vinaigerette

•   2 1/2 tsp harissa
•   1 lemon (juiced)
•   1 tsp oregano
•   1/2 - 1 tsp salt
•   1 clove garlic
•   1 small shallot
•   1 tbsp honey
•   1/2 cup olive oil

 

To Assemble

•   2 cups rice (cooked according to package)
•   1 tin Wild Planet sardines
•   1/2 avocado (diced)
•   1/4 cup radishes (thinly sliced)
•   microgreens (for topping, optional)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a heat-safe jar, add boiling water, sugar, and salt. Mix until dissolved. Add vinegar and mix. Add thinly sliced red onion and push down to submerge. Let sit for 1-2 hours at room temperature.
2. To a sheet pan, add cubed sweet potato, oil, salt, onion powder, garlic powder, black pepper, and smoked paprika. Toss to combine. Bake at 400°F for 15-20 minutes.
3. Remove and push sweet potatoes to one side. Add chopped kale, salt, and oil. Toss to combine. Bake at 400°F for another 10 minutes until kale is slightly crispy.
4. In a blender, add harissa, lemon juice, salt, oregano, garlic clove, shallot, honey, and olive oil. Blend until combined and emulsified.
5. To assemble, add cooked rice to a bowl along with roasted sweet potatoes, roasted kale, pickled onions, thinly sliced radishes, diced avocado, sardines, and optional microgreens.
6. Drizzle with lemon harissa vinaigrette and enjoy immediately!

Cost Breakdown (per serving)