This warm grain bowl features roasted radishes, sautéed radish greens, filling brown rice, and spiced chickpeas for a hearty bowl that is full of flavor, color, and nutrients.
Radishes are an underappreciated vegetable. For example, when asked to name your favorite veggie, who in the history of time has ever enthusiastically proclaimed: “Radishes!”
No one, ever.
Sure they’re pretty, and they add a nice peppery crunch to salads, but they’re just not as enticing as more flavorful picks like butternut squash, carrots or tomatoes — especially in fall/winter.
Despite their side-kick status though, radishes actually possess some lead veggie qualities. One, they’re a good source of vitamin C. Two, radish greens are a rich source of polyphenols (phytochemicals that help fight disease) and may help support digestion.
Anyway, I had some left over radishes in the fridge from taco night recently and figured I’d try to bring out their full potential. In an effort to reduce waste and maximize the rad(ish)cal benefits, I opted for a recipe that not only featured the roots but the radish greens as well.