Organic Nourishment Bowl Recipe

Prepare Grains

If not already cooked, rinse 1 cup quinoa and 1/2 cup farro. Cook quinoa with 2 cups water (bring to boil, simmer 15 minutes) and farro with 1 1/4 cups water (simmer 20–25 minutes) until tender. Fluff with a fork and let cool slightly. Use 2 cups cooked quinoa and 1 cup cooked farro in the bowl.

Wash and spin-dry baby spinach. Shred purple cabbage, grate the carrot, slice the cucumber, and halve the cherry tomatoes. Cut the avocado in half, remove the pit, slice or dice. Arrange spinach as a base in two bowls, then distribute cabbage, carrot, cucumber, tomatoes and avocado evenly over the greens.

Prepare Tofu

Press the extra-firm tofu for 15–30 minutes to remove excess moisture. Cut into 1/2-inch cubes. Toss tofu with 1 tablespoon olive oil, 1 tsp smoked paprika, 1 tsp ground cumin and a pinch of sea salt. Spread on a parchment-lined baking sheet and roast at 400°F (200°C) for 20–25 minutes, turning once, until golden and slightly crisp.

Crisp Chickpeas

Pat drained chickpeas dry. On a separate sheet, toss chickpeas with a drizzle of oil (about 1 tsp), a pinch of smoked paprika and cumin if desired. Roast alongside tofu for 15–20 minutes until slightly crunchy, shaking the pan once. Alternatively, pan-fry in a skillet over medium-high heat until edges crisp (4–6 minutes).

Steam or simmer edamame according to package instructions (usually 3–5 minutes), then cool briefly. Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring frequently. Reserve microgreens or chopped fresh herbs.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, minced garlic (1 clove), 3 pinches sea salt and a pinch of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acidity or sweetness to your preference.

Assemble

Divide the cooked quinoa and farro between the two bowls, placing them beside the greens. Add roasted tofu, crispy chickpeas and edamame in separate sections to create a composed bowl. Sprinkle toasted pumpkin seeds and microgreens/herbs over the top. Drizzle dressing evenly over each bowl (about 2–3 tablespoons per bowl), or serve dressing on the side.

Finish with an extra squeeze of lemon if desired and season with additional salt and pepper to taste. Serve immediately while tofu is warm, or refrigerate components separately for up to 2 days and assemble before serving.