Five Bowls We're Trying This Week: What's In My Bowl
- 1 large head cauliflower, cut into florets
- 1 (14 ounces) can chickpeas drained
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced or grated
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon crushed red pepper flakes
- juice of 1 lemon
- kosher salt and black pepper
- 1 tablespoon sesame seeds
- 8 ounces halloumi cheese, sliced
- 2 cups plain hummus, homemade or store-bought
- naan, arugula, and cucumbers, for serving
- 1/2 cup tahini
- 1/3 cup fresh cilantro
- 2 teaspoons honey
- 1 teaspoon cumin
- juice of 1 lemon
- kosher salt
1. Preheat oven to 425 degrees F.
2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika, garlic, cumin, chili powder, crushed red pepper flakes, lemon, and a pinch each of salt and pepper. Toss well to evenly coat. Add the sesame seeds and gently toss. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
4. To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.
5. To serve, spread the hummus into bowls and top with the cauliflower.
- 1 lb Chicken thighs, boneless skinless (optional)
- 10 12 cups shredded savoy or napa cabbage, 1 pound
- 1 cup Bean sprouts
- 1 bunch Carrots
- 1 Cucumber
- 4 cloves Garlic
- 1 cup Herbs
- 1 Lime
- 1/2 Red onion
- 1/4 cup Serrano chilis
- 5 tbsp Fish sauce
- 1/4 cup Lime juice, freshly squeezed
- 3 tbsp Maple syrup
- 13 tsp avocado or olive oil
- Nuts & Seeds
- 1 cup Cashew pieces, toasted
- Place the chicken thighs in a glass container with a lid, and mix the thighs together with the marinade ingredients called for. Seal the container with the lid, and place the chicken thighs in the refrigerator to marinate for 8 hours, (1-hour minimum).
- While you have the marinade ingredients out, make the dressing by placing all the ingredients into a jar and shaking the dressing together. If time is short, you can make this later when you’re grilling the chicken. Refrigerate the dressing until serving time.
- When you’re ready to eat, prep all the salad ingredients, and place everything but the cashews into a large serving bowl.
- Then preheat the grill over high heat until it reaches 400º-450ºF. When the grill is heated place the marinated chicken on the grill and lower the heat to medium-high, maintaining a temperature around 400º. Cook just until the chicken loosens from the grill, 6-8 minutes depending on the size of your chicken thighs. Then turn them over and cook for an additional 6 minutes, or until done and no longer pink.
- When the chicken is done, remove it from the grill, and let it cool slightly on a cutting board. Then cut the chicken into slices or cube into bite-sized pieces. Add the chicken to the salad bowl, and serve with the dressing, toasted cashews, and lime wedges for squeezing over the top.
Healing Bowls With Tumeric Sweet Potato, Poached Eggs, And Lemon Dressing
- 3 cloves Garlic
- 1/4 cup Parsley, leaves
- 2 Sweet potatoes, large
- 1 Eggs
- 2 cups vegetable broth
- 2 tsp Agave
- 1/4 cup Lemon juice
- 1 Brown rice or quinoa
- 1/4 tsp Salt
- 1 tsp Turmeric
- 1/3 cup Olive oil
- 1 Swish of olive oil
- 1 Pistachios or other nuts
- arugula or spinach or greens
- TURMERIC MASHED SWEET POTATOES: Heat the sweet potatoes with olive oil in a skillet over medium-high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of cream if you want to be lush about it.
- DRESSING: Pulse all ingredients in a blender or food processor. Season to taste.
- BOWLS: Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes – that’s yummy. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.
Sesame Crusted Hoisin Tofu Buddha Bowl
SESAME CRUSTED TOFU
- 7 ounces (200g) firm tofu
- 2 tbsp (32g) hoisin sauce (homemade or store-bought)
- 2 tbsp (30ml) soy sauce
- 3/4 cup (107g) rice flour
- 1 tbsp (9g) cornstarch
- 1/4 cup (60ml) water
- 1/4 cup (38g) raw sesame seeds
- 3 tbsp (23g) breadcrumbs
- 1 (500g) sweet potato
- 1 tsp (5ml) oil
- 1/4 tsp ground cumin
- 1/8 tsp ground chili (1/4 tsp if you like it very spicy)
- 1 cup (170g) quinoa
- 2 cups (470ml) water
- 1 tbsp (16g) hoisin sauce
- 1/4 tsp salt
- 2 cups greens: spinach, kale, or bok choi
- 1 avocado, sliced
- 3/4 cup (180g) hummus (homemade or store-bought)
- garnish: a drizzle of hoisin sauce, ground pepper, fresh basil and/or mint
- Two ways to prepare the tofu: 1) Wrap the tofu in plastic film and freeze overnight. The next day, allow it to thaw on the counter until completely thawed. Transfer to kitchen paper towels and press with your hands to remove excess water. This method gives the tofu a chewier texture, plus it tends to absorb more marinade. Or 2) Place the tofu on a double layer of kitchen paper towels. Top with another layer of paper towels. Place something heavy on top like an iron skillet for example. Let the tofu sit at least 30 minutes.
- Cut the tofu into nuggets-size pieces, about 1/2 inch thick. I ended up with about 8 slices. Set aside.
- In a large baking dish, prepare the marinade by combining the hoisin sauce and soy sauce. Transfer the tofu to the dish and use your hands to coat the tofu with the marinade on each side. Arrange the tofu slices in a single layer, cover with plastic film and let marinate for at least 2 hours (or overnight) in the refrigerator.
- Heat a large non-stick skillet over medium heat. Once hot, add the tofu slices and cook about 1 minute per side, or until golden brown. Pour the remaining marinade over the tofu and cook for another minute, or until almost no liquid remains. Remove from heat and let the tofu cool a few minutes.
- Next, we will prepare our batter. Place 1/2 cup of rice flour on a soup plate or shallow dish. Set aside. In another plate, combine the remaining 1/4 cup of rice flour with the cornstarch and water. Whisk until no lumps remain. Finally, in a third plate, combine the sesame seeds with the breadcrumbs.
- Take a slice of tofu, coat it in the rice flour and shake off excess. Then dip it into the wet batter to coat it lightly, and finally lay the tofu in the sesame-breadcrumbs. Turn it over to make sure it’s fully coated. Transfer to a plate and repeat with the remaining tofu.
- I recommend cooking the tofu at the last minute, so if you haven’t yet, prepare the rest of the bowls (see below).
- To cook the tofu, heat about 1/4 cup of vegetable oil in a skillet (see notes for the baked version). Once hot, shallow fry the tofu slices, about 1 minute per side or until golden brown. Transfer to a plate lined with paper towels to remove excess oil.
- Prepare the bowls. Place about 3 tbsp of hummus in each bowl and smear it using the back of a spoon. Top with cooked quinoa, roasted sweet potatoes, sautéed greens, avocado, and finally sesame-crusted tofu. Garnish with chopped basil or mint, and serve. Drizzle the tofu with hoisin sauce for even more flavor and top the hummus with toasted sesame oil.
- For the sweet potatoes: Preheat oven to 400°F (200°C). Wash the sweet potato and cut it into 1/2 inch slices. Transfer to a baking sheet lined with parchment paper. Brush with the oil, sprinkle with cumin, and chili, and mix with your hands to coat each slice with the spices. Arrange the slices in a single layer. Bake for about 20 minutes, or until soft and golden brown.
- For the quinoa: In a large saucepan, combine the quinoa with the water, hoisin sauce, and salt. Bring to a boil, then lower the heat, and cook covered about 15 minutes.
- For the greens: Use your favorite method to cook your greens. To sautée, heat a tablespoon of oil in a large skillet. Once hot, add chopped garlic (optional) and sautée for a few minutes. Then, add your greens (I went with baby spinach) and sautée until wilted. Season with salt and pepper.
Mango Ginger Rice Bowl
- 2 handfuls snap peas, strings removed
- 1 to 2 cups cooked short-grain white rice*
- 2 cups shredded green cabbage
- 1 small carrot, sliced into very thin coins
- ½ English cucumber, thinly sliced into coins
- 1 small ripe mango, diced
- ½ cup cooked black beans, drained and rinsed
- 2 tablespoons pickled ginger
- ¼ cup thinly sliced fresh basil
- ¼ cup toasted peanuts, optional
- Sprinkle of sesame seeds, optional
- ¼ to ½ avocado, optional
- 2 tablespoons tamari, more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 2 teaspoons cane sugar
- ½ teaspoon sriracha, more for serving
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.