So-cal Grain Bowl Recipe

1. Cook or use pre-cooked grains/lentils

If not already cooked, rinse 1 cup quinoa and 1 cup brown rice (or use a packaged quinoa-brown rice blend) and cook according to package instructions to yield about 3 cups cooked. Separately, simmer 3/4 cup dried green or brown lentils in water until tender but not mushy, about 20–25 minutes, then drain. Season the cooked grains and lentils with 1 tablespoon olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; fluff and keep warm.

2. Prepare the kale by removing thick stems and thinly slicing the leaves. In a large bowl whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon soy sauce, 1/2 teaspoon honey (or maple), 1 minced garlic clove, 1/8 teaspoon red pepper flakes and 1/4 teaspoon sea salt. Add the sliced kale and massage with your hands for 1–2 minutes until it softens and darkens. Let marinate at room temperature for 10–20 minutes (can refrigerate up to 2 hours).

3. Combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp kosher salt in a jar or bowl and stir until dissolved. Add julienned carrot (1 cup), sliced red cabbage (1 cup) and sliced daikon or cucumber (1/2 cup). Press vegetables down so they are submerged. Let quick-pickle at room temperature for 30 minutes for a bright crunch, or refrigerate at least 2 hours or up to 5 days. Drain before assembling bowls.

4. Pulled Chicken (optional)

If using pulled chicken, warm 1 cup cooked shredded chicken in a skillet with a splash of water or a teaspoon of olive oil just until heated through, about 2–3 minutes. Season lightly with salt and pepper to taste. Set aside.

5. Lightly Fried Tofu (optional)

Press 8 oz extra-firm tofu for 15–30 minutes, then cut into 1/2-inch cubes. Toss gently with 2 tablespoons cornstarch and a pinch of salt. Heat 2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Fry tofu, turning occasionally, until all sides are golden and crisp, about 8–10 minutes. Remove to a paper towel-lined plate and season with a pinch of salt. Keep warm.

6. Salmon Filet (optional)

Pat a 6 oz salmon filet dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes, then flip and cook 2–4 minutes more until internal temperature reaches 125–130°F for medium-rare to medium (or cook to desired doneness). Squeeze 1/2 lemon over the cooked salmon and rest 2 minutes before flaking or serving whole on the bowl.

7. Make the tahini dressing: in a small bowl whisk together 3 tablespoons tahini, 2 tablespoons water (more if needed to loosen), 1 tablespoon lime juice, 1 teaspoon soy sauce, 1/2 teaspoon honey or maple syrup and 1/4 teaspoon salt until smooth. Taste and adjust acidity or salt. Stir in 1 teaspoon toasted sesame seeds.

8. Assemble the So-Cal Grain Bowls: divide the warm grain and lentil mixture among 4 bowls (about 3/4 cup per bowl). Top each bowl with a generous portion of marinated kale (about 1 cup), 1/4 to 1/2 cup house-pickled vegetables, and your choice of protein (1/4 cup warm pulled chicken, 1/2 cup fried tofu, or one salmon filet per serving if selected). Drizzle 1–2 tablespoons tahini dressing over each bowl. Garnish with sliced scallions (about 1/2 tablespoon per bowl) and 1/2 tablespoon chopped cilantro (optional).

9. Serve immediately. Leftover components (grains, pickles, dressing) keep separately in the refrigerator for up to 4 days.