RECIPE: Make Gypsy Kitchen’s Whole Grain Bowl
I have eaten grain bowls at many restaurants in Atlanta but my favorite is the whole grain bowl served at Gypsy Kitchen in Buckhead. It’s not overly complicated with tons of vegetables. Just a simple combination of couscous and cauliflower with a delicious vinaigrette. Will they share the recipe? — Abigail Schwartz, Atlanta
Gypsy Kitchen’s executive chef Banks White says this bowl is a variation of something he’s been making for years. “I’ve had grain bowls in my repertoire since I took a brief vegan journey in New York City many years ago. The Moroccan Citronette balances the creamy cashew cheese and elevates the turmeric couscous. It’s a clutch dish for our lunch.”
Like many grain bowls, this one is a combination of several components that can be prepared ahead of time. Make the cashew cheese and citronette a day or two in advance and refrigerate. Then when you’re ready to serve, bring the citronette to room temperature. The couscous cooks while the cauliflower roasts. In just 15 minutes, you have a satisfying meal.
In our photograph, the restaurant combined roasted cauliflower and broccoli. This recipe is delicious as written, or with the addition of your favorite vegetables.
Gypsy Kitchen’s Whole Grain Bowl
- 1 medium head cauliflower (about 1 1/2 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- Salt
- 1 1/4 cups water
- 1 cup couscous
- 1 teaspoon turmeric
- 2 tablespoons chopped chives
- 1 cup Cashew Cheese (see recipe)
- Moroccan Citronette (see recipe)
- Baby greens, for garnish
- Heat oven to 400 degrees.
- Cut cauliflower into florets, discarding stem. Arrange florets on a rimmed baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with salt. Roast 10 to 15 minutes or until just tender.
- While cauliflower is roasting, make couscous: in a small saucepan, bring water to a boil over high heat. Remove saucepan from heat and stir in couscous and turmeric. Cover saucepan with a clean kitchen towel and then the saucepan lid. Let sit 10 minutes, then uncover and stir with a fork. Add remaining tablespoon olive oil and salt to taste. Allow couscous to cool 5 minutes, then stir in chopped chives.
- Place 1/4 cup Cashew Cheese on each of four serving plates. Divide couscous between serving plates and top with cauliflower. Drizzle Moroccan Citronette around plate and garnish with baby greens.
Nutritional information
Per serving: Per serving, without Moroccan Citronette: 701 calories (percent of calories from fat, 58), 18 grams protein, 57 grams carbohydrates, 6 grams total sugars, 7 grams fiber, 47 grams total fat (8 grams saturated), no cholesterol, 94 milligrams sodium.Cashew Cheese
You will have 1 1/4 cup of cashew cheese left over. Use it as a spread for toast or as a dip for vegetables.
- 2 cups raw cashews
- 1/2 cup hot water, plus more as needed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons nutritional yeast
- Salt
- Put cashews in a medium bowl and add enough room temperature water to cover by 1 inch. Cover bowl and refrigerate overnight.
- The next day, drain cashews, discard soaking water and place soaked cashews in the jar of a blender. Add 1/2 cup hot water, olive oil and nutritional yeast. Process to a smooth paste, adding more hot water if needed. Taste and season with salt. May be made ahead and refrigerated for up to 5 days.
Nutritional information
Per serving: Per tablespoon: 109 calories (percent of calories from fat, 75), 3 grams protein, 4 grams carbohydrates, 1 gram total sugars, trace fiber, 9 grams total fat (1 gram saturated), no cholesterol, 2 milligrams sodium.Morrocan Citronette
- 1 cup extra-virgin olive oil
- Zest and juice of 2 oranges
- Zest and juice of 2 lemons
- 2 tablespoons honey
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt
- In a medium bowl, combine olive oil, orange zest and juice, lemon zest and juice, honey, paprika and cumin. Whisk together and taste for seasoning, adding salt to taste. May be made ahead and refrigerated up to 5 days. Bring to room temperature and whisk again before using.
Nutritional information
Per serving: Per tablespoon: 94 calories (percent of calories from fat, 88), trace protein, 3 grams carbohydrates, 1 gram total sugars, trace fiber, 9 grams total fat (1 gram saturated), no cholesterol, 7 milligrams sodium.From the menu of ... Gypsy Kitchen, 3035 Peachtree Road NE, Atlanta; 404-939-9840, gk-atl.com.
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