{"id":42816,"date":"2026-03-26T09:51:23","date_gmt":"2026-03-26T13:51:23","guid":{"rendered":"https:\/\/tvdelmarva.com\/wp\/chef-shares-nutritious-veggie-bowl-recipe-perfect-for-fresh-produce\/"},"modified":"2026-03-26T09:51:23","modified_gmt":"2026-03-26T13:51:23","slug":"chef-shares-nutritious-veggie-bowl-recipe-perfect-for-fresh-produce","status":"publish","type":"post","link":"https:\/\/tvdelmarva.com\/wp\/chef-shares-nutritious-veggie-bowl-recipe-perfect-for-fresh-produce\/","title":{"rendered":"Chef Shares Nutritious Veggie Bowl Recipe Perfect for Fresh Produce"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n

Chef Tammy Brawley recently showcased a nutritious vegetable bowl recipe on Real Virginia<\/em>, the weekly television program produced by Virginia Farm Bureau.<\/p>

Nutritious Vegetable Bowls<\/strong><\/p>

2 cups brown or red rice
2 cups peeled, diced sweet potato
2 cups sliced roasted mushrooms
kosher salt and pepper to taste
2 cups frozen yellow corn
\u00bc cup pickled red onions, recipe follows
lime wedges for garnish
Cilantro Lime Dressing, recipe follows<\/em><\/p>

Preheat your oven to 425 degrees.<\/p>

Prepare rice following package instructions.<\/p>

Cover two small rimmed baking sheets with foil. Place diced sweet potatoes on one sheet and sliced mushrooms on the other. Drizzle each vegetable with olive oil and season with kosher salt and pepper. Bake until golden brown, approximately 15-20 minutes, with sweet potatoes potentially requiring additional time.<\/p>

Using a medium skillet over medium heat, cook frozen corn until it becomes charred.<\/p>

Arrange rice on a serving platter and add the roasted vegetables on top. Finish with pickled onions and serve alongside Cilantro Lime Dressing.<\/p>

*Chef’s tip: This adaptable recipe welcomes substitutions – swap vegetables according to preference, or incorporate black beans, feta cheese, or other desired ingredients.<\/p>

Fast Pickled Red Onions<\/strong><\/p>

1 large red onion
\u00bd cup apple cider vinegar or white vinegar
\u00bd cup water
1 teaspoon kosher salt
1\u20132 tablespoons sweetener (sugar, honey, maple syrup or agave)<\/em><\/p>

Slice the red onion into thin pieces and place them in a glass jar.<\/p>

Using a small saucepan, mix vinegar, water, sweetener and salt. Warm over medium heat while stirring until salt and sugar completely dissolve (approximately 1 minute).<\/p>

Add the heated brine to the jar containing the onions. Allow the jar to remain at room temperature for 30-60 minutes minimum, or until onions become bright pink.<\/p>

Cover with a lid and store in refrigerator. Ready for consumption after 1 hour but taste best after 1 day, staying fresh for up to one week.<\/p>

Cilantro Lime Dressing<\/strong><\/p>

2 cups fresh cilantro
1 garlic clove
\u00bc cup fresh lime juice
2 teaspoons maple syrup or honey
\u00bd teaspoon ground coriander
\u00bd teaspoon kosher salt
\u00bd cup extra-virgin olive oil<\/em><\/p>

Using a food processor, combine cilantro, garlic, lime juice, maple syrup, coriander and salt, then pulse to mix. While the blade operates, slowly add olive oil and process until the mixture becomes smooth.<\/p>","protected":false},"excerpt":{"rendered":"

A professional chef demonstrates how to create colorful, healthy vegetable bowls using roasted sweet potatoes, mushrooms, and corn served over rice. The recipe includes homemade pickled red onions and cilantro lime dressing for added flavor.<\/p>\n","protected":false},"author":4,"featured_media":42815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[837],"tags":[],"class_list":["post-42816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tvdelmarva.com\/wp\/wp-content\/uploads\/2026\/03\/news-1774533083108.jpg?fit=1400%2C933&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pbtNqq-b8A","jetpack-related-posts":[{"id":45656,"url":"https:\/\/tvdelmarva.com\/wp\/chef-shares-nutritious-veggie-bowl-recipe-with-customizable-ingredients\/","url_meta":{"origin":42816,"position":0},"title":"Chef Shares Nutritious Veggie Bowl Recipe with Customizable Ingredients","author":"Admin","date":"April 1, 2026","format":false,"excerpt":"A Virginia Farm Bureau chef demonstrates how to create colorful, healthy vegetable bowls featuring roasted sweet potatoes and mushrooms. 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Local farms in the region grow sweet potatoes from September through February, making this the perfect time to try new recipes featuring this versatile superfood.","rel":"","context":"In "Agriculture"","block_context":{"text":"Agriculture","link":"https:\/\/tvdelmarva.com\/wp\/category\/agriculture\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/tvdelmarva.com\/wp\/wp-content\/uploads\/2026\/02\/news-1771431527082.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tvdelmarva.com\/wp\/wp-content\/uploads\/2026\/02\/news-1771431527082.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/tvdelmarva.com\/wp\/wp-content\/uploads\/2026\/02\/news-1771431527082.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/tvdelmarva.com\/wp\/wp-content\/uploads\/2026\/02\/news-1771431527082.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/tvdelmarva.com\/wp\/wp-content\/uploads\/2026\/02\/news-1771431527082.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":29807,"url":"https:\/\/tvdelmarva.com\/wp\/chef-shares-savory-fennel-crusted-pork-loin-recipe-from-virginia-farm-bureau-show\/","url_meta":{"origin":42816,"position":2},"title":"Chef Shares Savory Fennel-Crusted Pork Loin Recipe from Virginia Farm Bureau Show","author":"Admin","date":"March 1, 2026","format":false,"excerpt":"Chef Tammy Brawley demonstrated how to prepare a flavorful fennel-crusted pork loin on Virginia Farm Bureau's television program 'Real Virginia.' 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