Buckle up, because the power bowl just got a whole lot more powerful. Yep, this dish is a veritable one-bowl feast that’s positively bursting with flavor. The base is savory, carrot-studded rice, and it’s topped with pickled red cabbage, tender sautéed kale, curry-spiced crispy chickpeas, golden raisins, and a tangy curry-lemon dressing. It doesn’t get much better than that.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Shredded Red Cabbage
Preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Zest and quarter lemon. Remove and discard any large ribs from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.
Toss chickpeas on a baking sheet with half the curry powder (you’ll use more in the next step), a large drizzle of olive oil, salt, and pepper. Roast on top rack until crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast.
While chickpeas roast, heat a small pot over high heat. Add 1 TBSP butter (2 TBSP for 4 servings), carrot, and ¼ tsp curry powder (½ tsp for 4; be sure to measure). Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water (1¾ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
Meanwhile, add 1 tsp sugar and juice from 3 lemon wedges (2 tsp sugar and 6 wedges for 4 servings) to a medium microwave-safe bowl; stir to dissolve. Add cabbage and 2 TBSP water (4 TBSP for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a second small bowl, combine sour cream, lemon zest, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls. Drain raisins. Top rice with kale, pickled cabbage, and chickpeas. Sprinkle with raisins, roughly chopping first if desired. Drizzle with dressing and serve.