Hippie Bowl
4 servings
Prep time: about an hour
It's a lot of steps, but easy and really worth it|!
For the tofu cubes (do marinade first):
1/4 cup (60 mL) coconut sugar (or turbino sugar)
3 tbsp (45 mL) low-sodium soy sauce or tamari
3 tbsp (45 mL) sambal oelek (chili paste)
1 1/2 tbsp (22.5 mL) apple cider vinegar
3 tbsp (45 mL) toasted sesame oil
Two 14-0z (400-g) packages extra-firm tofu
To make tofu cubes: In a shallow dish, whisk together the coconut sugar, soy sauce, sambal oelek, vinegar and sesame oil. Drain tofu and press between the layers of a folded dishtowel to absorb any excess liquid. Cut each block into 1-inch (2.5-cm) squares; toss them in the marinade and let soak for at least 30 minutes — a few hours is even better — flipping them halfway through. Preheat the oven to 475 F (245 C).
Tahini Citrus Miso Dressing (can be made up to 2 weeks in advanced and kept in the fridge (prep time: 10 mins)
1/2 cup (125 mL) tahini
2 tbsp (30 mL) white or yellow miso
2 tbsp (30 mL) honey
1 tbsp (15 mL) toasted sesame oil
2 tsp (10 mL) Sriracha or hot sauce
1 tbsp (15 mL) rice wine vinegar
Juice of 1 large orange (about 1/3 cup/80 mL)
Sea salt and freshly ground pepper Lemon juice, to taste
In a mixing bowl, whisk together the tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in the vinegar, orange juice, salt and pepper to taste. Thin with water or lemon juice, 1 tbsp (15 mL) at a time, if needed. Taste and adjust seasoning.
To cook the tofu cubes: Spread the tofu on a rimmed baking sheet line with parchment; it’s OK if some of the marinade drips. Bake for 20 to 25 minutes, tossing halfway through, until the edges are browned.
For spiced sunflower seeds:
3/4 cup (180 mL) raw sunflower seeds
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) cayenne
1 tbsp (15 mL) muscovado sugar
To make the spiced sunflower seeds: Heat a non-stick skillet over medium heat and toast the sunflower seeds until just fragrant, about 2 minutes. Add the salt, cayenne and sugar and toss them around until the sugar is hot enough to stick to the seeds, 8 to 10 minutes. Transfer to a piece of parchment and spread out in a single layer to cool.
FOR THE BOWL:
1 cup (250 mL) millet
2 cups (500 mL) low-sodium vegetable broth
2 tbsp (30 mL) extra-virgin olive oil or coconut oil
3 cloves garlic, minced
4 cups (1 L) stemmed, chopped kale
4 cups (1 L/about 5 oz/142 g) baby spinach
Sea salt
Juice of half a lemon
shredded carrots
1 cup (250 mL) sprouts ( broccoli, pea or micro greens)
2 avocados, peeled and quartered
To cook the millet: In a small pot over medium-low heat, add the millet and toast for a few minutes until you hear them start to pop. Add the broth, bring it a boil, turn it down to a simmer and cover and cook for 15 to 18 minutes, until millet is tender. Turn off the heat, remove the lid, fluff with a fork and stir in 1 tbsp (15 mL) of the oil. Cover again and let sit until ready to use.
To sauté the greens: Heat the remaining 1 tbsp (15 mL) of oil over medium heat in a large skillet. Add the garlic, and sauté until fragrant. Add the kale and spinach in batches with a pinch of salt and the lemon juice and sauté just until wilted, about 2 minutes.
To assemble the bowls: Add a portion of millet to each bowl. Top in quadrants: a scoop of tofu cubes beside the warm greens, the carrot ribbons next to the sprouts. Top with some avocado, a hearty sprinkle of spiced sunflower seeds and generous drizzle of the tahini dressing.
Calories: 500 per serving