In the past few years I've noticed on the internet (inter web), magazines, cookbooks, sit down restaurants, fast food establishments, a multitude of recipes for Grain Bowls (or just simply grain bowls....not sure why I felt the need to capitalize it, just got excited about it I guess.) The bowls are an eclectic mix of ingredients with whimsical names like The Buddha Bowl (freshii) or the enlightened miso power bowl (oh she glows.) Or they can just simply be named after whatever ingredients are used. I have to admit that every time I see a recipe show up on my newsfeed, my mouth starts watering and I just want to dive in. I'm not one to usually grasp on to a trend but gosh darnit I've been just itching to try and make one of these things to see what all the fuss is about. And the good news is that you don't have to be one of those yoga-mat-carrying, lululemon-wearing, non-gluten eating, Starbucks-drinking people to enjoy them (no disrespect to the lululemon wearing peeps out there...just jealous that I can't afford it... nor the Starbucks either really...sigh.)
Honestly you can make your grain bowl into whatever the heck you want it to be, never creating the same dish twice. The possibilities are endless here. How exciting is that?! Choose ingredients that are in season. Choose varied textures. Choose what is going to be visually appealing and colourful (you do "eat with your eyes" too...and mine are usually bigger than my stomach.) Choose whatever you are craving at the moment. This is your chance to show your creative side. You don't need to follow someone else's strict recipe here...go crazy and individualize it. Make that bowl your own.
There are just a few simple guidelines to use when creating your bowl:
1) Your Base: Pick a grain that you want to go with (or pick two like I did...I couldn't decide.) Quinoa, farro, barley, rice, soba noodles, wheat berries, millet.
2) Your Protein: You can choose an omnivores version or go all out vegan. May I suggest chicken, fish, steak, pork, eggs, tofu, tempeh, chickpeas, lentils (mmmmm lentils), edamame.
3) Your Veggies: So much to choose from here! Go seasonal, go colourful, go texture. Zucchini, cucumber, peppers, avocado, carrots, cherry tomatoes, bok choy, kale, spinach, corn, bean sprouts....
4) Your Toppers: kimchi, pickled veggies of your choosing, feta cheese, green onion, cilantro, basil, sunflower seeds, pumpkin seeds, toasted sesame seeds, walnuts... any seed or nut you can think of!
5) Your Sauce: Again, the possibilities are endless here too. Decide what flavour you are in the mood for. Something asian-inspired, something tangy, something with a little spicy bite to it (mmmmm chipotle), or a nice simple balsamic-dijon vinaigrette. I elected on an orange-maple miso dressing listed in a recently purchased cookbook (love it! I'm also looking forward to trying the Thai Peanut sauce.)
For my inaugural grain bowl, I went with whatever veg I needed to use up in the fridge (a common theme at Bistro 164), hence my "clever" title: Clean-Out-Your-Fridge-and-Pantry Grain Bowl. Yah, I know, kinda lame, but it's the truth. My bowl, my title.
I sautéed the zucchini, bell pepper, and edamame but you can choose to leave them as-is or grill them up. I went with both quinoa and soba noodles as my base, added diced cucumber, green onion, lentil sprouts, chickpeas, cilantro, and then drizzled on the miso sauce. Incredible. The sous chef and I LOVED it, raved about it as we were devouring it, vowed to make it a mainstay as part of our new healthy lifestyle (attempt #2...or 3???)
Whatever you choose, rest assured its going to be a hit with your tastebuds. It's a simple, beautiful, and oh-so-delicious meal whether it's for lunch, dinner, or just because you're hungry. No guilt in a grain bowl. I'm already planning on what the next grain bowl will include...am thinking roasted sweet potato, bok choy, grilled broccoli, wheat berries, more sprouts, chickpeas (always chickpeas)....
Happy bowl eating (and creating) from Bistro 164!
Orange-Maple Miso Dressing
from The oh she glows Cookbook by Angela Lidden
3 tbsp light miso
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp tahini
1/4 cup fresh orange juice
1 tbsp water
1 tsp maple syrup
Combine all the ingredients in a food processor and process until well combined. Arrange your bowl with your chosen ingredients and drizzle the dressing on top.
Dive in and enjoy!
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