Grain bowls are easy to make. Pick a grain, slather with some dressing and top with your favourite veggies, nuts and seeds.
Try to pick a theme: like this sushi bowl with brown rice, topped with asparagus, avocado and toasted nori sheets. Or my millet bowl, topped with cooked spinach, leek and toasted pumpkin seeds. Or my more recent Dragon quinoa bowl, topped with roasted veggies in a miso gravy.
This time, I wanted Middle Eastern flavours and picked a broccoli salad as the base and topped it with baked quinoa falafels, finished with a drizzle of a tahini-miso sauce!
Let’s dissect the anatomy of my bowl:
1) Broccoli Base. I prefer lightly steamed broccoli, so I steamed large florets for a short period of time. I cut them into small pieces after they had cooled.
2) Quinoa Falafel from Whole Foods to Thrive. These were definitely the star of the bowl. These baked falafels are made with cooked quinoa and flax and spiced with miso, tahini, nutritional yeast, onion, garlic and oregano. After broiling them, they are nice and crispy on the outside and chewy, yet soft and creamy on the inside, loaded with tons of flavours. I don’t like greasy, dense falafels, so these nuggets were perfect for me.
3) Tahini-Miso Sauce from the Cheesy Broccoli Bowl from Whole Foods to Thrive. The dressing for this salad is addictive, although I wouldn’t call it cheezy. It has a more pronounced tahini-miso flavour but still delicious. I opted to toss half the dressing with the broccoli and reserved half for the falafel. I preferred the dressing when I could taste it in large amounts, so next time I may not even dress the broccoli and simply drizzle it overtop prior to serving.