Spring Power Bowl Recipe

Cook farro

Rinse 1 cup farro under cold water. In a medium saucepan combine farro with 3 cups water and 1/4 tsp salt. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20–25 minutes for pearled farro. Drain any excess water and fluff with a fork. Set aside and keep warm.

Cook quinoa

Rinse 1 cup quinoa in a fine sieve. In a small saucepan combine quinoa with 1 3/4 cups water and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed, about 12–15 minutes. Remove from heat, let sit covered 5 minutes, then fluff with a fork. Keep warm separately from the farro.

Prepare crispy chickpeas

Preheat oven to 425°F (220°C). Pat 1 cup drained canned chickpeas very dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/4 tsp kosher salt. Spread in a single layer on a parchment-lined rimmed baking sheet and roast 20–30 minutes, shaking pan once or twice, until skins are crisp and centers slightly chewy. Remove from oven and let cool — they will crisp more as they cool.

Make escabeche soy tofu

Press 12 oz firm tofu for 10–15 minutes to remove excess moisture. Slice into 1/2-inch slabs or 1/2-inch cubes. Heat 1 tsp neutral oil in a nonstick skillet over medium-high heat. Add tofu pieces and sear until golden brown on both sides, about 3–4 minutes per side. While tofu sears, whisk together 2 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 minced garlic clove, 1 tsp grated ginger and 1/4 tsp red pepper flakes. When tofu is browned, remove from skillet and toss or briefly simmer tofu in the soy-vinegar mixture for 1–2 minutes to coat and slightly reduce — this creates the escabeche-style glaze. Remove from heat and let marinate 5 minutes.

Prepare golden beets

Trim and peel 2 golden beets. Cut into 1/2-inch wedges. Place on a baking sheet, toss with 1 tsp olive oil and a pinch of salt. Roast in the 425°F (220°C) oven (can do simultaneously with chickpeas) for 20–25 minutes until fork-tender and slightly caramelized. Alternatively, steam until tender, then toss with a little olive oil and salt. Let cool slightly.

Blanch seasonal greens and green chickpeas

Bring a medium pot of salted water to a boil. Add 1 cup seasonal green vegetable (trimmed asparagus tips or sugar snap peas) and cook 1–2 minutes until bright green and just tender. Using a slotted spoon, transfer to an ice bath to stop cooking. In the same boiling water, blanch 1 cup fresh shelled green chickpeas 1–2 minutes (if frozen and thawed, blanch 30–45 seconds). Drain and pat dry.

Prepare avocado and golden kiwi

Halve and pit 1 avocado, slice or dice as desired and toss with a light squeeze of lemon to prevent browning. Peel 2 golden kiwis and slice into rounds or wedges.

In a small bowl or jar whisk together 3 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or sweetness as preferred. Keep at room temperature.

Toast pumpkin seeds if not already toasted: in a small dry skillet over medium heat, cook 2 tbsp pumpkin seeds, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and cool.

Assemble the bowls: divide warm farro and quinoa between 4 bowls (about 1/2 cup each grain per serving; see servings). Arrange roasted golden beets, blanched seasonal greens, blanched fresh green chickpeas, crispy chickpeas, escabeche soy tofu, avocado slices, and golden kiwi attractively on top of the grains.

Drizzle each bowl with about 1–2 tbsp lemon-honey vinaigrette (adjust to taste). Sprinkle 1/2 tbsp toasted pumpkin seeds per bowl and scatter microgreens or chopped herbs. Finish with a small drizzle (1 tsp) of olive oil and a lemon wedge on the side for extra brightness.

Serve immediately so the crispy chickpeas remain crunchy and the avocado stays fresh. Leftover components (grains and tofu) can be stored separately in airtight containers up to 3 days.