Scroll through the many healthy instagram accounts and you are likely to find very similar looking dishes. Quinoa, beans, kale, squash bowls. Everything in a bowl! I longed to find a local alternative but found monggo too mushy, sitaw seeds a little bland. One day I was in the market and saw red monggo beans. I took some home and boiled them and quickly remembered they are the red beans on the top of local popsicles. Sweet and nutty at the same time. I threw this into my own harvest bowl and used seasonal veg and the rest is history!
- 1 cup cooked red monggo
- 1/4 squash cubed
- 1 camote cubed
- 1 cup chihcaro
- 1/2 cup sigarilyas
- 1/2 cup petchay or any green leaf
- 1 tbsp soy or tamari sauce
- 1/2 cup olive oil
- 2 cloves garlic
Boil the monggo and set aside.
In a pan, put the camote and squash. Drizzle olive oil and salt and roast for 20 minutes. Set aside
Blanche the chicharo, sigarilyas and petchay for 1 minute in boiling water and set aside.
Combine all vegetables in a bowl.
Blend items together in the blender. Pour over harvest bowl.