alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Dulse Egg Bowl with Tahini Sauce

Serves 4.

    Share

    Dulse Egg Bowl with Tahini Sauce

    Ruddy-coloured dulse is chewy with a slight tang straight from the bag, but crisps up and takes on a bacon-y flavour when pan-fried. Here, the crunch bunch is an inspiring topping to this bowlful of stunning flavours and textures. A 6 1/2-minute cook time yields eggs with cooked whites and a sensuous jammy yolk.

    Advertisement

    Tip

    The eggs can be cooked, peeled, and kept chilled for up to 3 days. Reheat in simmering water for 1 minute if desired. If you please, farro can be swapped out for spelt, wheat berries, or brown rice.

    Magic Dust

    Ground up and sold in flake form, dulse flakes rehydrate on impact when added to salad dressings or showered on top of soups and stews. Great for popcorn, too.

    Advertisement

    Dulse Egg Bowl with Tahini Sauce

    Ingredients

    • 1 cup (250 mL) farro
    • 4 large organic eggs
    • 1 tsp (5 mL) grapeseed oil or sunflower oil
    • 1 oz (28 g) whole dulse (not dulse flakes)
    • 2 Tbsp (30 mL) tahini
    • 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
    • 1 1/2 Tbsp (22 mL) white or yellow miso
    • Juice of 1/2 lemon
    • 1 cup (250 mL) cooked or canned black beans
    • 2 cups (500 mL) shredded red cabbage
    • 1 avocado, cubed
    • 1/3 cup (80 mL) sliced oil-packed sun-dried tomatoes
    • 2 green onions, sliced

    Nutrition

    Per serving:

    • calories580
    • protein22g
    • fat27g
      • saturated fat4g
      • trans fat0g
    • carbohydrates63g
      • sugars3g
      • fibre17g
    • sodium343mg

    Directions

    01

    In medium-sized saucepan, place farro and 3 cups (750 mL) water. Bring to a boil, reduce heat to low, and simmer, covered, for 25 minutes, or until grains are tender. Drain well.

    02

    In medium saucepan, add water to a depth of about 3 in (7.5 cm); bring to a boil. Using slotted spoon, gently lower eggs into water; boil for exactly 6 1/2 minutes, adjusting heat to maintain a gentle boil.

    03

    Transfer eggs to bowl of ice water and chill until slightly warm, about 2 minutes. Softly tap eggs against countertop to break shell in several spots and gently peel, starting from wider end containing the air pocket. Cut eggs in half lengthwise.

    04

    In skillet over medium heat, heat grapeseed or sunflower oil. Add dulse and heat, stirring often, until crispy, about 1 minute. Remove from skillet to cool and then chop into 1 in (2.5 cm) pieces.

    05

    Whisk together tahini, olive or camelina oil, miso, and lemon juice. Whisk in warm water, 1 Tbsp (15 mL) at a time, until a pourable consistency is reached.

    06

    Divide farro among 4 large serving bowls. Top with black beans, cabbage, avocado, sun-dried tomatoes, and green onion. Top with dulse and egg. Drizzle on tahini dressing.

    Advertisement

    Like this recipe?

    This recipe is part of the The Marine Green collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.