This big bowl meal is a riff on the classic Vietnamese sandwich that is at once spicy, salty, sour, sweet, and aromatic.
You will most likely have some leftover pickled vegetables from this recipe. Try tossing them into a salad or tucking them into a sandwich for some extra flavour and crunch.
Start by making pickled vegetables. In small saucepan, bring rice vinegar, honey, and salt to a boil. Remove saucepan from heat, stir in daikon and carrot matchsticks, and let cool to room temperature. Pickled vegetables may be made and refrigerated in an airtight container for up to 7 days.
To cook quinoa for base of bowl, in large saucepan over high heat, combine quinoa and stock, bring to a rolling boil before reducing heat to low, covering, and simmering for 15 minutes or until liquid is absorbed. Remove from heat and let saucepan sit, covered, for 5 minutes. Fluff cooked quinoa with fork and set aside until ready to use.
While quinoa is cooking, in small bowl, stir together avocado mayonnaise, Sriracha sauce, and water until well combined. Set aside.
To make turkey meatballs, in large bowl, stir together all ingredients, except avocado oil, until well combined. In frying pan over medium high, heat avocado oil. Cook meatballs in batches, turning often, until golden brown and fully cooked through. Transfer to plate and keep warm.
To assemble bowl, divide quinoa among serving bowls. Top with meatballs, some drained pickled vegetables, cucumber, radishes, jalapenu0303o (if using), green onion, and herbs. Garnish with a drizzle of spicy mayonnaise and sprinkle of sesame seeds.
This recipe is part of the Beautiful Bowlfuls collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.