Earth Rising Bowl
Earth Rising Bowl
In my world, this bowl is like yoga: ingredients grounded in the earth and a sensory satisfying experience. A bed of herbed quinoa tossed with brussel sprouts, celery, and extra virgin olive oil, then topped with balsamic roasted mushrooms, cinnamon roasted sweet potatoes, lemon massaged kale, dried apple chips, scallion, sunflower sprouts, and spicy toasted almonds. Finished with a drizzle of our house tahini sauce.
Earth Rising Bowl
Ingredients:
1 cup Fluffy Herbed Quinoa
1/3 cup Balsamic Roasted Mushrooms
2/3 cup Cinnamon Roasted Sweet Potatoes
1/2 cup Seasonal Greens (kale preferred, but could be spicy mustard or spinach) massaged with lemon juice, salt, and olive oil
1 tsp Scallion, Diced
1/4 cup Dried Apple Chips
1 T Classic Tahini Sauce
1 tsp Spicy Toasted Almonds
1 T Sunflower Microgreens (or broccoli, arugula or mixed)
Prep
1. Prepare the cinnamon roasted sweet potatoes. Peel & chop sweet potato into bite-size chunks. Toss with olive oil, salt, and cinnamon. Spread on aluminum lined baking tray and roast in oven at 400ºF for 15 minutes.
2. Dice scallion.
3. Cut kale or other seasonal greens into bite-size pieces. Put aside until assembly.
4. Prepare the Fluffy Herb Quinoa
5. Prepare the Balsamic Roasted Mushrooms
6. the Spicy Toasted Almonds.
7. Prepare the Classic Tahini Sauce.
BOWL ASSEMBLY
1. Scoop 1 cup of quinoa into bottom of bowl.
2. On top of quinoa, add (in rows) the balsamic mushrooms, cinnamon sweet potatoes, dried apple chips, and lemon massaged kale.
3. Sprinkle scallions and spicy almonds on mushrooms and sweet potatoes. Sprinkle sunflower sprouts on/near the kale and apple chips.
4. Add a drizzle of tahini sauce across everything (except in the kale) in bowl.
Fluffy Herb Quinoa
This is a fluffy quinoa accompany most dishes. It has a bit more flavor than regular quinoa, without being overpowering.
Ingredients:
1 c Quinoa
1/2 tsp Dried basil
1 tsp Himalyan Sea Salt
2 c Vegetable broth
2 Tbls Extra Virgin Olive oil
1 lb Brussel sprouts, _shaved_
4 Celery sticks , _diced_
1. Cook quinoa (rice cooker recommended) with double the amount of liquid ingredients to dry quinoa. So, if you have 1 cup of dry quinoa, you will use 2 cups of water or vegetable broth. This makes the quinoa fluffy. For this particular recipe add dried basil and salt to the quinoa, and substitute vegetable broth for water. This gives it more flavor.
2. Shave brussel sprouts in Cuisinart food processor with a shaving blade. Dice celery.
3. Once cooked toss the quinoa with olive oil, brussel sprouts, and celery.
Balsamic Roasted Mushrooms
1 lb Organic Mushrooms
2 Tablespoons Olive oil
2 Tablespoons Cherry Balsamic Vinegar
1. Cut mushrooms into quarters (cut off the tough/bad part of the stem, although not necessarily the whole stem). Then cut in half and cut in half again.
2. Toss with olive oil (about 1 tablespoon of oil for one package of mushrooms) and a generous amount of balsamic vinegar. Don't worry about salt.
3. Spread on baking tray and cook at 400ºF for 5 minutes until gently soft.
NOTE: You can also sauté them on a stovetop. Which is probably a more delicious method, to be honest.
Spicy Toasted Almonds
A spicy nutty flavor makes these almonds a great addition to any salad, side, or entree.
Ingredients:
Almonds
Tasteful Olive Peperoncino oil (or substitute cayenne oil)
Salt
1. Chop the almonds into bite size pieces.
2. Lay chopped almonds on an aluminum lined baking tray. Drizzle peperoncino oil (or cayenne oil) and salt on almonds. Toss until evenly coated. Lay them all flat on the tray so they cook evenly.
3. Roast in oven at 400 ºF for approximately 6 minutes, or until seasoning has baked in and the almonds are gently browned.
3. Let cool before serving.
Classic Tahini Sauce
A vegan tahini sauce that is particularly great for bowls.
Ingredients
1/2 cup tahini
1/2 cup lemon juice
1/2 cup water
1/4 cup nice olive oil
2 garlic cloves
2 tsp fresh parsley
1 tsp salt
1/2 tsp (scant) cumin
1/4 tsp black pepper
1/4 tsp cayenne
Remove the skin from the garlic and cut off parsley stem. Add all ingredients to Vitamix and blend until smooth.
If you prefer a thinner consistency, add more water.
NOTE: Don't make large batches of this sauce, as it is only good for two weeks (maximum).