Week Three: Rainbow Week

This is a bit of a cheat post. I haven’t really got a new recipe for you, just a template for making a filling, healthy greens ‘n grains bowl. Mine featured steamed kale from the garden (hoorah for cold-weather produce!), lots of quinoa, five-spice toasted tamari almonds, and a miso-maple sauce to pull everything together.

This pretty, colorful bowl was delicious, and it took me 50 minutes to eat because I’m the world’s slowest chomper. (I know it was 50 minutes because I watched an entire episode of The Fall while eating dinner. Normally I’m not a fan of eating in front of the screen (iPad, in my case), but Steven’s out of town and hey, you gotta live it up when you’ve got the house to yourself.)

I don’t eat bowls like this often enough. I do love simple meals, like a giant plate of roasted veggies and baked tofu, but bowls haven’t made it onto my dinner rotation — and that’s a shame. They’re endlessly versatile and eminently healthful, and I’d love to hear your favorite combinations. This template provides the perfect balance of greens, grains, and a crunchy topping.

Greens & Grains Bowl Template

Serves 1; easily doubled

• Large handful hearty greens, like kale or chard
• ~1/2 cup uncooked grains, like quinoa, bulgur wheat, or millet
• 1/3 cup your favorite sauce, like maple-miso
• 1/3 cup toasted nuts, like tamari almonds

Method

Start cooking grains according to package (or internet!) instructions. While they cook, make toasted nuts according to the recipe you’re using.

Wash and tear the greens into bite-sized pieces. When your grains are about 10 minutes away from being cooked, put a pot of water on to boil. Steam greens for about 5 minutes or until desired level of tenderness. Whisk together the sauce while the greens are steaming.

To serve, layer the greens at the bottom of a large bowl and scoop in the grains. Pour on sauce, top with nuts, and enjoy.

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