BOWLS BOWLS AND MORE BOWLS
Funny how food trends work. Things just blow up and then they blow away. The latest food trend...bowls. Funny too how it is more about the vessel in which the food is eaten from rather than the food itself. Really because it doesn't matter what is in said such bowl. Just that it is an assortment and that it is in fact eaten out of a bowl. (Do you ever feel like going against society and specifically not eating out of a bowl, but instead on a plate? Honestly, I don't think it would taste as good. It is meant for a bowl. The association has power.)
The beauty of bowls (besides the obvious feast of color and textures) is that there is no way to go wrong really. And no perfect bowl. You can always make something delicious and satisfying. It is pretty much failure free. The only key to success is in the dressing. Bowls must have a dressing or sauce much like a salad. Because that is what this is. A salad built on grains rather than greens.
Cook your favorite grain. Add lots of color and texture. A dressing or sauce. You are done.
- 1/2 c tahini
- lemon juice, from a whole lemon
- 2 Tbs olive oil, more to taste
- 2 garlic cloves, minced
- 1/3 c water
- salt and pepper to taste
Combine all ingredients and blend. I use an immersion blender, but a vitamix or blender work too. Add more lemon juice and olive oil to taste. I like mine heavy on lemon and tend to keep adding lemon depending on the actual lemon's strength.
- Rice, cooked with ground turmeric and black pepper
- fresh spinach
- sunflower sprouts
- radishes, thinly sliced
- sweet potato, cut into small cubes and roasted
- chickpeas, roasted until golden brown with coconut oil, salt, and pepper
- white onion, thinly sliced
- pickled carrots (recipe here)
And now comes your part, combine ingredients as you desire. Little bit of this and a little bit of that. And then the most important part...enjoy!