A savoury breakfast bowl is just the thing to slow down and linger over after a busy week. If you’re short on time, skip the roasted chickpeas and substitute a sprinkling of toasted pumpkin seeds or roughly chopped almonds.
Spiced roasted chickpeas can be made up to 4 days in advance and stored at room temperature in an airtight container. If chickpeas lose their crispness, place on baking tray and pop in a 400 F (200 C) oven for 5 to 10 minutes.
Start by making chickpeas. Preheat oven to 425 F (220 C). Place rimmed baking tray in oven while it is preheating.
Lay clean kitchen towel or paper towel on clean work surface and spread chickpeas overtop. Place another towel over top and gently press and roll the chickpeas around to remove any excess water. Place chickpeas in bowl and toss with seasonings and oil. Transfer seasoned chickpeas to hot baking tray and spread into single layer. Bake, stirring once after 15 minutes, until golden brown and crispy, about 20 to 25 minutes total. Let chickpeas cool on tray until warm or room temperature, stirring occasionally, before serving.
While chickpeas are baking, make farro. Bring large saucepan of water to a boil. Stir in farro, reduce heat to medium, and simmer until just chewy, about 20 minutes. Drain and set aside.
To cook eggs, bring small saucepan of water to a boil. Add cold eggs and reduce heat to medium low. Simmer for 6 minutes before transferring eggs to bowl of ice water to cool completely, about 10 minutes. Drain, peel, and set aside.
In small bowl, stir together yogurt, tahini, and lemon juice. Sauce should be the consistency of yogurt. If too thick, add water 1/2 tsp (2 mL) at a time, until desired consistency is achieved.
When ready to serve, heat half the avocado oil in large frying pan over medium heat. Add cumin and fry, stirring constantly, for 30 seconds. Stir in farro. Cook, stirring often until lightly toasted, about 2 minutes. Divide farro among serving bowls. Place frying pan back over medium high heat and add remaining oil. Place kale on one half of pan and cherry tomatoes on the other. Sauteu0301 kale with salt until wilted while cherry tomatoes blacken and blister, about 2 minutes. Divide kale and cherry tomatoes over farro. Carefully halve soft-boiled eggs and add to bowls. Top each bowl off with some avocado slices, a dollop of yogurt sauce, a sprinkling of spiced roasted chickpeas, and chopped parsley.
This recipe is part of the Beautiful Bowlfuls collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.