SPROUTED GRAIN VEGGIE BOWL

 In Recipies

One of my favorite places to have lunch with my girlfriends is at a vegetarian cafe in Salem, MA called “Life Alive”.  The secret is in their yummy sauces and their whole food, earthy ingredients.  This picture is the “Adventure Bowl” that I usually get.  I have been playing with recipes, trying to find the ‘secret sauce’… This one has come closest.  Feel free to play with the content as far as veggies, but strive for a colorful bowl, full of a variety of colors- therefore nutrients.  If you are not a fan of tofu… you can substitute almonds, lentils or other beans for the protein source.

Ingredients:

1 cup of Organic Sprouted Grain Blend like Nature’s Earthy Choice Sprouted Brown rice, Millet and Quinoa blend.  Cook per directions- boil 2 cups water, add grain, simmer/cook  covered for 15-20 minutes until liquid absorbed.

1 Large Beet and 1 sweet potato, diced and roasted at 400 degrees for 15-20 minutes.

2 cups chopped Kale or Broccoli (your choice)

1 cup chopped red cabbage

4-6 green onions chopped

1/4 cup chopped cilantro

1 1/2 cups cubed firm sprouted tofu (pat dry to removed excess liquid)- 1 package

Secret Sauce:

1/3 cup White Miso Paste

1/3 cup Rice Wine Vinegar

1/4 cup Toasted Sesame oil

2-3 tsp fresh grated ginger.

In a 400 degree oven, roast diced beets and sweet potato tossed in a tsp olive oil  on a baking sheet (15 minutes). Prepare/ Cook the sprouted grains in 2 cups of water over the stove. Cover and cook for 15 minutes.  Meanwhile, mix secret sauce ingredients in a small bowl, or 2 cup pyrex measuring cup.  Place diced Tofu in a small bowl once patted dry.  Pour about 1/2 cup of the sauce over tofu, gently tossing tofu on sauce to coat.  Let tofu marinate as you stir fry the remaining vegetables (all but cilantro) in a tsp of sesame oil.  Careful you do not over cook- use low heat, toss to start to heat/soften vegetables for 2-3 minutes then turn off heat.

Once grains are cooked, beets and sweet potatoes are roasted, pour grains and roasted vegetables in sautee pan with kale/red cabbage and green onion.  Place tofu on baking sheet used for beets.  Bake Tofu at 400 degrees for 10 minutes.  Meanwhile, pour remaining sauce over the mixture in sautee pan, removing from heat.  Mix well.  When tofu is finished baking, add it to mixture, stir to combine.  Spoon into bowls, top with the cilantro garnish and enjoy.  This is great for Lunch or Dinner.   It is my new favorite- even my boys love it!

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