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Restaurants›Cardero's Restaurant›Teahouse Bowl Recipe

Teahouse Bowl Recipe

Inspired by Cardero's Restaurant

Time1h

Serves4

edamame hummus, roasted cauliflower, quinoa, red beets, cherry tomatoes, carrots, crispy chickpeas, kale and cabbage salad

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Ingredients

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Hummus

1 cups Edamame (cooked and shelled)

2 tbs Tahini

2 tbs ReaLemon lemon juice

1 to taste Garlic clove

1 tbs olive oil

1/2 tsp Celtic sea salt

2 tbs Water

Roasted Cauliflower

1 head Cauliflower (cut into florets)

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp Watkins paprika

Quinoa

1 cups Quinoa (rinsed)

2 cups Water

1/2 tsp Celtic sea salt

Vegetable Toppings

1 cups Red beets (cooked and sliced)

1 cups Cherry tomatoes (halved)

1 cups Carrots (shredded)

Crispy Chickpeas

1 cups Canned chickpeas (drained and rinsed)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp Cumin

Kale and Cabbage Salad

2 cups Kale (chopped)

1 cups Cabbage (shredded)

1 tbs olive oil

1 tbs Apple cider vinegar

1/2 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

Method

Preparation

1

Make Edamame Hummus

Blend the edamame, tahini, lemon juice, garlic, olive oil, salt, and water in a food processor until smooth. Adjust seasoning to taste.

2

Roast Cauliflower

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and paprika. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

3

Cook Quinoa

In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.

4

Prepare Crispy Chickpeas

Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and cumin. Spread on a baking sheet and roast for 20-25 minutes until crispy.

5

Make Kale and Cabbage Salad

In a large bowl, combine kale and cabbage. Drizzle with olive oil and apple cider vinegar. Season with salt and pepper. Toss to combine.

Assembly

6

In a bowl, layer the quinoa as the base, followed by edamame hummus, roasted cauliflower, red beets, cherry tomatoes, shredded carrots, kale and cabbage salad, and top with crispy chickpeas.