Halo Bowl | V, Df, Gf Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and set aside to cool slightly.

Cook edamame

While quinoa cooks, bring a small pot of water to a boil. Add 3/4 cup frozen shelled edamame and blanch 2–3 minutes until tender and bright green. Drain and run under cold water or plunge into an ice bath to stop cooking. Drain well and set aside.

Prepare all vegetables: dice the tomato, finely dice the red onion, dice the bell pepper, thinly slice or shred the red cabbage, chop the kale (removing tough stems), and cut cauliflower into small florets if not already. Slice the avocado just before plating to prevent browning and toss with 1/2 tablespoon lemon juice to keep color.

Sauté cauliflower & kale

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add cauliflower florets and sauté 3–4 minutes until lightly golden and beginning to soften. Add chopped kale and 1/8 teaspoon salt and cook 1–2 more minutes until kale is wilted but still bright. Transfer to a bowl and keep warm. If using more delicate cauliflower (or riced cauliflower), adjust cooking to 2–3 minutes to avoid over-softening.

Cook egg white scramble

Wipe the skillet clean or use a separate nonstick pan. Warm over medium-low and spray or lightly oil. Whisk 1 cup liquid egg whites with 1 tablespoon plant milk (optional) and a pinch of salt and pepper. Pour into pan and cook gently, stirring slowly with a spatula, until curds form and eggs are set but still soft, about 4–5 minutes. Remove from heat.

Prepare cottage cheese or silken tofu

If using cottage cheese: gently stir 1/2 cup cottage cheese to a spoonable consistency and keep chilled until assembling. If using silken tofu: drain excess water, then gently crumble or very lightly mash 1/2 cup silken tofu with a fork and season with a pinch of salt and 1/4 tsp black pepper; warm briefly (30–45 seconds) in the microwave if you prefer it warm.

Divide the warm quinoa between two bowls (serves 2), placing it slightly to one side to leave space for components.

Arrange components around the quinoa in sections (creating the 'halo'): spoon cauliflower-kale mixture in one quadrant, place cooked edamame in another, add red cabbage in a third, and layer diced tomatoes, bell pepper, and red onion in the remaining quadrant.

Add the egg white scramble on top of one section. Spoon cottage cheese (or silken tofu) beside the scramble so textures contrast. Fan the avocado slices over the bowl or place them on top at the center.

Season the whole bowl evenly with 1 teaspoon "Everything" seasoning, the remaining 1/4 teaspoon salt (adjust to taste), and a grind of black pepper. Drizzle the remaining lemon juice over the avocado and veggies. If desired, finish with 2 tablespoons microgreens or chopped fresh herbs.

Serve warm or room temperature. Mix components together before eating to enjoy combined textures and flavors.