Spring Power Bowl (v) Recipe

Cook farro & quinoa

Rinse 1/2 cup pearled farro and 1/2 cup quinoa under cold water. In a medium saucepan combine the rinsed grains with 3 cups vegetable broth or salted water. Bring to a boil, reduce to a simmer, cover and cook 15–20 minutes until farro is tender and quinoa is fluffy. If cooking separately, use 1 cup water per 1/2 cup grain and adjust times (quinoa ~15 min, farro ~20–25 min). Once cooked, drain any excess, fluff with a fork and let cool to warm temperature. Measure out 1 cup cooked farro and 1 cup cooked quinoa for the bowl.

Prepare fresh green chickpeas

If using fresh shelled green chickpeas, blanch them in boiling water for 2 minutes, then shock in ice water to preserve color and texture. Drain and set aside (you need about 3 oz).

Crisp the chickpeas

Preheat oven to 425°F (220°C). Pat 1 cup cooked/canned chickpeas very dry with a towel. Toss with 1.5 tbs olive oil, 1/2 tsp smoked paprika and 1/2 tsp fine sea salt. Spread on a rimmed baking sheet in a single layer and roast 20–30 minutes, shaking pan once, until skin is blistered and chickpeas are crisp. Remove and cool slightly — they will crisp more as they cool.

Press and pan-fry tofu

Press an 8 oz block of extra-firm tofu for 15–30 minutes to remove excess moisture. Cut into 1/2-inch cubes. Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry 3–4 minutes per side until golden-brown and crisp. Remove tofu to a plate.

Make escabeche dressing and finish tofu

In a small bowl whisk together 2 tbs rice vinegar, 1.5 tbs soy sauce, 1 tsp maple syrup (or honey), 1 minced garlic clove, 1/2 tsp grated ginger and 1/4 tsp red pepper flakes. Return the pan to low heat, add the fried tofu and pour the dressing over it. Toss gently to coat and warm through 1–2 minutes so tofu absorbs flavors. Remove from heat and let sit while assembling bowl.

Roast golden beets

Preheat oven to 400°F (200°C) if not already hot from chickpeas. Wrap small golden beets (about 1 cup sliced when cooked) in foil with a drizzle of olive oil and a pinch of salt, or roast on a sheet until tender when pierced, about 30–40 minutes depending on size. Let cool, peel if needed and slice into bite-size wedges.

Blanch seasonal greens

Trim and blanch your chosen seasonal greens (asparagus tips, sugar snap peas, or tender broccolini) in boiling salted water 1–2 minutes until bright green and just tender. Shock in ice water, then drain and pat dry. Keep about 1 cup for the bowl.

Prepare fruit & avocado

Peel and slice 1 golden kiwi and thinly slice half an avocado. Toss avocado lightly with a few drops of lemon juice to prevent browning if desired.

Whisk together 2 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp honey (or agave/maple), 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or sweetness as needed. Reserve.

Assemble the bowl for 1 serving: In a shallow bowl arrange a base of 1 cup mixed cooked grains (1 cup farro + 1 cup quinoa can be combined and portioned — use 1 cup total mixed), top with blanched fresh green chickpeas (3 oz), roasted golden beet slices (about 1/2 cup), seasonal greens (1/2 cup), 1/2 avocado slices, 1 golden kiwi sliced, 1/3 cup escabeche tofu (from the 8 oz block), and a generous handful (about 1/4 cup) of crispy roasted chickpeas. Scatter 2 tbs toasted pumpkin seeds and 1 tbs chopped fresh herbs over the bowl.

Drizzle 1.5–2 tbs lemon-honey vinaigrette over the assembled bowl, or serve on the side. Finish with a light sprinkle of flaky sea salt and extra black pepper to taste. Serve immediately so avocado and crispy chickpeas maintain texture.