Grain bowls are such a wonderful meal to have in your lunch and dinner rotation.
If you're Sara and Hugh Forte, author of "The Sprouted Kitchen Bowl and Spoon" (Ten Speed Press, $25), you might even call them hippie bowls.
This kind of a dish — a whole grain, some raw vegetables, some cooked, a lightly cooked protein, crunchy seeds, wispy sprouts and a tangy dressing — seems like it has a lot of steps to prepare each individual part. But once you have some of the elements prepared, it comes together quickly.
These kinds of hippie bowls are a smart way to use up leftover roasted or grilled vegetables or meat, and the tahini citrus miso dressing will keep in your fridge for other salads.
The authors note that these grain bowls travel well, so if you’re tired of airport or road trip food options, consider packing one to go. They use millet here, but brown rice is easier to find and just as good. You can use regular sugar instead of the specialty varieties listed, and the Asian chili paste sambal oelek, though a worthwhile addition to your fridge and available right next to the Huy Fong Sriracha in most grocery stores, could be swapped out for a tablespoon or two of another kind of hot sauce.
Hippie Bowl
For the marinated tofu:
2 (14-oz.) packages extra-firm tofu
1/4 cup coconut sugar
3 Tbsp. low-sodium soy sauce or tamari
3 Tbsp. sambal oelek (chili paste)
1 1/2 Tbsp. apple cider vinegar
3 Tbsp. toasted sesame oil
For spiced sunflower seeds:
3/4 cup raw sunflower seeds
1/4 tsp. sea salt
1/4 tsp. cayenne
1 Tbsp. muscovado sugar
For the bowl:
1 cup millet
2 cups low-sodium vegetable broth
2 Tbsp. extra-virgin olive oil or coconut oil
3 cloves garlic, minced
4 cups stemmed, chopped kale
4 cups (about 5 oz.) baby spinach
Sea salt
Juice of 1/2 lemon
4 carrots, shaved into ribbons
1 cup sprouts (broccoli, pea, or microgreens)
2 avocados, peeled and quartered
For the dressing:
1/2 cup tahini
2 Tbsp. white or yellow miso
2 Tbsp. honey
1 Tbsp. toasted sesame oil
2 tsp. Sriracha or other hot sauce
1 Tbsp. rice wine vinegar
Juice of 1 large orange (about 1/3 cup)
Sea salt and freshly ground pepper, to taste
Lemon juice, to taste
Drain and press the tofu between the layers of a folded dish towel to absorb any excess liquid. Cut each block into 1-inch squares.
In a shallow dish, whisk together the coconut sugar, soy sauce, sambal oelek, vinegar and sesame oil. Toss the tofu with the marinade and let soak for at least 30 minutes — a few hours is even better — flipping them halfway through.
For the spiced sunflower seeds, heat a nonstick skillet over medium heat and toast the sunflower seeds until just fragrant, about 2 minutes. Add the salt, cayenne and sugar and toss them around until the sugar is hot enough to stick to the seeds, 8 to 10 minutes. Transfer to a piece of parchment and spread out in a single layer to cool. The seeds can be made up to 3 days ahead and stored in an airtight container.
In a small pot over medium-low heat, add the millet and toast for a few minutes until you hear them start to pop. Add the broth, bring it to a boil, turn it down to a simmer and cover and cook for 15 to 18 minutes, until millet is tender. Turn off the heat, remove the lid, fluff with a fork, and stir in 1 tablespoon of the oil. Cover it again and let sit until ready to use.
Heat the oven to 475 degrees. Line a baking sheet with parchment paper, and spread the tofu on top. Bake for 20 to 25 minutes, tossing halfway through, until the edges are browned.
To sauté the greens, heat the remaining 1 tablespoon of olive oil over medium heat in a large skillet, add the garlic and sauté until fragrant. Add the kale and spinach in batches with a pinch of salt and the lemon juice and sauté just until wilted, about 2 minutes.
Whisk together dressing ingredients.
Assemble your bowl with a portion of the millet, and then add your other toppings in quadrants on top: a scoop of tofu beside the warm greens, the carrot ribbons next to the sprouts. Top with some avocado, a hearty sprinkle of spiced sunflower seeds, and a generous drizzle of the tahini dressing. Serves 4.
— From "The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share" by Sara and Hugh Forte (Ten Speed Press, $25)
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