Kingston Bowl Recipe

Prepare greens and avocado

Rinse and spin-dry the Bright mixed salad greens; place 4 cups into a large mixing bowl or divide between two serving bowls. Halve the avocado, remove pit, scoop flesh and slice or fan into 6–8 slices per bowl. Keep avocado aside for assembling.

If your multi-grain is not already cooked, cook 1 cup (dry equivalent) according to package instructions and cool to room temperature. In a mixing bowl combine the cooked multi-grain (1 cup), 1 cup finely chopped parsley, 1 tbs finely chopped mint, 1 cup diced cucumber, 1/2 cup diced tomato (optional) and 1/4 cup finely diced red onion.

Whisk together 3 tbs fresh lemon juice, 2 tbs extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the grain-herb mix and toss until evenly coated. Taste and adjust salt/lemon as needed. Set aside to let flavors marry (10–15 minutes recommended).

Place 1 cup sliced cooked beets and 1 cup peeled julienned turnips in a heatproof jar or bowl. In a small saucepan combine 1/2 cup distilled white vinegar, 1/2 cup water, 1 tbs granulated sugar, 1/2 tsp kosher salt and 1/2 tsp peppercorns. Bring to a simmer just until sugar dissolves, then remove from heat.

Pour the hot pickling liquid over the beets and turnips so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (ideally 2 hours or overnight) before using. Reserve pickling liquid for dressing if desired.

Thinly slice 1/2 cup red onion and place in a small bowl. Add 3 tbs red wine vinegar and let sit 5–10 minutes to soften the onion and impart flavor.

In a jar or small bowl combine the vinegar-and-onion mixture with 3 tbs extra virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey or agave, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness, acidity or salt. If you like stronger pickled onion flavor, let the vinaigrette rest with the onions for 30 minutes.

Preheat oven to 400°F (200°C) if roasting carrots; otherwise steam. For roasted carrots: toss 1 cup peeled carrots with 1 tsp olive oil and roast 20–25 minutes until tender and slightly caramelized. For steaming: steam until very tender, about 10–12 minutes.

In a food processor combine the cooked carrots, 1/2 cup drained chickpeas, 2 tsp tahini, 1 tbs fresh lemon juice, 1 tsp ground cumin, 1 garlic clove, 1 tbs olive oil and 1/2 tsp salt. Process until smooth, adding up to 2 tbs water to reach a creamy spreadable consistency. Adjust salt, lemon or cumin to taste.

Preheat oven to 375°F (190°C). Split and open 2 pita pockets and cut into 8–10 wedges each. Toss pita wedges with 1 tbs olive oil, 1/2 tsp ground cumin and 1/4 tsp salt to coat evenly.

Arrange wedges in a single layer on a baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Remove and cool on a rack—chips will crisp further as they cool.

Divide the greens between 2 bowls (2 cups per serving). Spoon 1/2 cup of the multi-grain tabbouleh into each bowl, placing it to one side of the bowl.

Add 3–4 tablespoons of cumin carrot hummus into each bowl (or a generous dollop), and fan avocado slices beside it.

Drain a few slices of pickled beets and turnips and arrange 1/4–1/2 cup total pickled vegetables into each bowl for brightness and color.

Scatter a handful (about 6–8) pita chips on top or serve them on the side. Drizzle each bowl lightly with the pickled onion vinaigrette (about 1–2 tbs per bowl) and a small drizzle (1 tsp) of extra virgin olive oil. Finish with a sprinkle of toasted sesame seeds or za'atar if using and serve with lemon wedges for extra acidity.

Taste and adjust: squeeze lemon or add more vinaigrette/salt to preference. Serve immediately.