Well I am in love with their veggie bowl. So I attempted to throw together my own copycat version a year and a half ago and it tastes pretty darn accurate if you ask me- I tried to find a copycat recipe on the web and to no avail. Now I can find copycat versions all over the interwebs.
Whether it tastes exact or not doesn't matter, this recipe will make you come back for more! ;) Remember to cut the veggies small- It's all in the texture --
Guru's Copycat cilantro lime veggie dish
Handful of snow peas,
Handful of bean sprouts,
2 carrots, *important (cut matchstick style)
1 zucchini, *important (cut matchstick style)
1/2 yellow squash *important (cut matchstick style)
1/2 c green beans,
1 can of diced tomatoes,
4-5 mushrooms, sliced
about 1 cup chopped artichoke hearts,
In a big saute' pan drizzle olive oil on the bottom, then throw in sliced carrots and let it cook for about 4 min.
Then throw in the rest of the veggies and spices and cook until the veggies are easy to bite. (With the lid off, stir every so often)
Cilantro Lime pesto Sauce:
Handful of snow peas,
Handful of bean sprouts,
2 carrots, *important (cut matchstick style)
1 zucchini, *important (cut matchstick style)
1/2 yellow squash *important (cut matchstick style)
1/2 c green beans,
1 can of diced tomatoes,
4-5 mushrooms, sliced
about 1 cup chopped artichoke hearts,
In a big saute' pan drizzle olive oil on the bottom, then throw in sliced carrots and let it cook for about 4 min.
Then throw in the rest of the veggies and spices and cook until the veggies are easy to bite. (With the lid off, stir every so often)
Cilantro Lime pesto Sauce:
3 T olive oil
1-2 bunches of fresh cilantro (about 2 cups)
1/2 cup shredded Parmesan cheese (to make dairy free, just do another 1/2 cup of almonds)
1/4 c dry roasted slivered almonds (you can easily throw some in a pan and roast yourself)
3 garlic cloves
2 T lime juice
zest of 1 medium lime
1 tsp fresh ground black pepper
1 tsp sea salt
(several scoops of the liquid left from the sauteed veggies)
1-2 bunches of fresh cilantro (about 2 cups)
1/2 cup shredded Parmesan cheese (to make dairy free, just do another 1/2 cup of almonds)
1/4 c dry roasted slivered almonds (you can easily throw some in a pan and roast yourself)
3 garlic cloves
2 T lime juice
zest of 1 medium lime
1 tsp fresh ground black pepper
1 tsp sea salt
(several scoops of the liquid left from the sauteed veggies)
Place
nuts in a food processor and chop fine. Combine remaining ingredients
in a food processor until the consistency of a thick pesto.
Sweet potato fries
1/2 sweet potato (both cut into fries)
1/2 yam
1 T GF chile pepper
1/2 t paprika
1/4 t cumin
1/4 t onion pwdr
1/2 t garlic pwder
2 dashes of cayenne pepper
1/4-1/2 t salt
Mix all ingredients together in a ziplock bag and shake. Preheat oven to 400 degrees, dump content onto baking sheet. Cook until a little browned. Make sure to flip halfway through cooking. Cook about 30 min? (I was't paying attention)- cook longer if needed.
Vegan, Corn and gluten free~
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