LOCALadk Magazine

Winter 2018 LOCALadk Magazine 33 LOCALadk There is a craze in the foodie world that can be summed up in two words: The Bowl! We have seen it ever ywhere. Acai bowls, grain bowls, Buddha bowls, Poke bowls, and Bibimbap to name a few. What commonalities do all of these bowls share, and why is it so satisf ying to eat them? The basics of bowl artistr y is to layer a grain, a protein, and lots of vegetables to create a balanced, healthful, delicious meal. A Poke (pronounce Po-Keh) bowl is a Hawaiian tradition with layers of raw fish, rice, and vegetables—like a decon- structed sushi roll. Acai bowls turn a refreshing smoothie into a fulfilling meal with the addition of granola, fresh fruit, nuts and coconut. Buddha bowls, also referred to as grain bowls, macro bowls, hippie bowls, or power bowls, have few con- straints other than the protein, veggie, grain trio as a base. Whether you believe your bowl is the incarnation of Buddha walking down the streets and filling his bowl with what the people could spare, or that the bowl represents the balance of life and nutrients, or if you are just tr ying to use up all your leftovers in the fridge using a single dish, one thing is for sure: making a bowl of your own can be a satisf ying, creative en- deavor. Here are two of my favorites! Turmeric Quinoa Bowl with Roasted Vegetables and Marinated Chickpeas Ingredients: 2 cups quinoa 3 cups water ½ tsp turmeric powder 1 tsp salt ½ tsp garlic powder 6 cups diced winter vegetables of your liking. I prefer Wild Work Carrots, Fledging Crow Parsnips, Juniper Hill Sweet Potatoes, and a little bit of green with broccoli or zucchini. ¼ cup olive oil 1 tsp salt ½ tsp garlic powder 2 cups chickpeas ¼ cup olive oil ¼ cup balsamic vinegar ½ tsp salt 1 Tbsp maple syrup 2 avocados Handful fresh spinach or kale (optional) Directions Heat oven to 375 degrees. Make the marinated chickpeas. Mix chickpeas with olive oil, balsamic vinegar, salt, and maple syrup. Put chickpeas into fridge for later. Toss chopped winter vegetables with oil, salt, and garlic powder. Spread vegetables on a sheet pan and put in the oven for 35 minutes— till all vegetables are tender and browning slightly. In a medium-sized pot add quinoa, turmeric, salt, garlic, and water. Turn on high heat. When it begins to boil turn heat to low and let simmer 15 minutes till all water is absorbed on the top. Turn off heat and let sit 10 minutes. Assemble the bowl. This is where your real creative force can come out. I like fresh spinach leaves or finely chopped kale on the bottom, followed by the quinoa. Then I layer all the other ingredients to showcase the rainbow of colors. Chickpeas can be ser ved cold or sauteed beforehand for a hot dish. Top with slices of fresh avocado. Delicious and gorgeous!

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