Three Sisters Harvest Bowl
The Three Sisters Harvest Bowl is a celebration of Indigenous culinary traditions, presented in a visually striking arrangement. In the center of the plate, a mound of flavorful and nutritious Three Sisters (corn, beans, squash) stew is surrounded by vibrant hues of roasted vegetables. The golden corn, richly colored beans, and earthy squash create a tapestry of colors, paying homage to the agricultural harmony of the Three Sisters. The bowl is adorned with a sprinkle of fresh herbs for a final touch of freshness.
- 1 cup dried beans (soaked overnight and cooked)
- 2 cups corn kernels (fresh or frozen)
- 2 cups butternut squash (diced)
- 1 onion (finely chopped)
- garlic (2 cloves, minced)
- 1 can tomatoes (dices)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups vegetable broth
- 2 teaspoons olive oil
- salt (to taste)
- pepper (to taste)
- 2 carrot (peeled and sliced)
- 2 zucchini (sliced)
- 1 bell pepper (sliced)
- 1 tablespoon olive oil
- salt (to taste)
- pepper (to taste)
- fresh cilantro or parsley (chopped)
In a large pot, heat olive oil over medium heat.
Add chopped onion and minced garlic, sauté until translucent.
Stir in chili powder and ground cumin, cook for an additional 1-2 minutes.
Add cooked beans, corn, diced butternut squash, diced tomatoes (with juice), and vegetable broth to the pot.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 25-30 minutes or until the vegetables are tender.
Preheat the oven to 400°F (200°C).
Toss sliced carrots, zucchini, and bell pepper with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes or until they are golden and slightly caramelized.
Spoon a generous portion of the Three Sisters stew into each bowl.
Surround the stew with a colorful arrangement of roasted vegetables.
Garnish with fresh cilantro or parsley.