Garden Harvest Feast Bowl

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the diced chicken, salmon, beef, pork, and shellfish. Season with salt, pepper, turmeric, ginger, oregano, and sage. Spread the mixture on a baking sheet and roast in the oven for 20-25 minutes until cooked through.

3.While the proteins are roasting, cook the rice according to package instructions. Set aside once done.

4.In a separate pot, boil the cubed potatoes and sweet potatoes until tender, about 15 minutes. Drain and set aside.

5.In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and mushrooms, sautéing until softened, about 5 minutes. Then add the broccoli, carrots, peas, green beans, Brussels sprouts, zucchini, squash, and artichokes. Cook for another 10 minutes until the vegetables are tender.

6.In a large mixing bowl, combine the cooked rice, roasted proteins, sautéed vegetables, and the roasted beets and turnips. Stir in the fresh herbs (basil, parsley, thyme, rosemary) and nutritional yeast for added flavor.

7.In a separate bowl, whisk together the eggs, milk, and flour to create a batter. Heat a non-stick skillet over medium heat and pour in the batter to make small pancakes. Cook until golden brown on both sides, about 3-4 minutes per side. Repeat until all batter is used.

8.To serve, layer the spinach and lettuce at the bottom of a bowl. Top with the rice and protein mixture, followed by slices of avocado, radishes, and nuts for crunch. Add a few dollops of shredded cheese on top and serve with the egg pancakes on the side.