Three Sisters Wild Rice Bowl with Juniper Salt and Sumac Maple Vinaigrette from Pow’Waw Foods

This special dish comes to us from our good friends at Pow'Waw! Presenting Native American Cuisine to the North Idaho area!

For those who appreciate the art of cooking and the joy of savoring a well-crafted meal, the Three Sisters Wild Rice Bowl is a must-try. It not only satisfies your hunger but also feeds your soul with its rich flavors and wholesome ingredients. Each mouthful is a journey of discovery, a symphony of tastes that will linger on your palate long after the last bite. So, if you are looking to elevate your culinary experience and treat yourself to a dish that is as delicious as it is nutritious, look no further than the Three Sisters Wild Rice Bowl with Salt and Sumac Maple Vinaigrette. Your taste buds will thank you!

The Iroquois and the Cherokee called corn, bean, and squash the three sisters' because they nurture each other like family when planted together.

Ingredients
For the Bowl
- 2 cups cooked wild rice
- 1/4 tsp juniper salt (or mix 1 tsp finely crushed juniper berries with 1 tsp salt)
- 1/2 cup red beans, cooked
- 1/2 cup pinto beans, cooked
- 1/2 cup butternut squash, diced (1/2 inch)
- 1/4 cup corn, fresh or frozen
- 1/4 cup bell peppers (any color), diced
- 1/4 cup poblano pepper, diced
- 1 tbsp avocado oil
- Salt and pepper, to taste

For the Sumac Maple Vinaigrette
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1/2 tsp sumac
- 1/2 tsp salt or smoked salt

Toppings
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp toasted pumpkin seeds

Instructions

1.  Roast the Vegetables
 Preheat the oven to 400°F. On a baking sheet, toss the butternut squash, bell peppers, poblano pepper, and corn with olive oil, juniper salt, and a pinch of pepper. Roast for 20–25 minutes, or until tender and slightly caramelized.

2. For the Vinaigrette
In a small bowl, whisk together avocado oil, maple syrup, apple cider vinegar, sumac, and the salt.

3.  Assemble the Bowl
In a large bowl, layer the cooked wild rice, red beans, and pinto beans. Add the roasted vegetable mix on top.

4.Garnish 

Drizzle the sumac maple vinaigrette over the bowl. Sprinkle with fresh mint, sage, and toasted pumpkin seeds.