Restaurants›The Arrogant Butcher›Farmers Market Bowl Recipe

Farmers Market Bowl Recipe

Inspired by The Arrogant Butcher
Time1h
Serves2

Charred Avocado, Grilled Asparagus, Crispy Japanese Sweet Potato, Toasted Grains, Red Pepper Emulsion, Salted Cashew, Arugula, Chimichurri

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Ingredients

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Bowl Ingredients

Method

Preparation Instructions

1

Prepare the Quinoa

Rinse the quinoa under cold water. In a pot, combine 1 cup quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2

Char the Avocado

Cut the avocados in half and remove the pit. Brush the cut side with olive oil and grill face down on medium heat for about 3-4 minutes until charred.

3

Grill the Asparagus

Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

4

Prepare the Japanese Sweet Potato

Peel and slice the Japanese sweet potato into thin rounds. Toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until crispy.

5

Make the Red Pepper Emulsion

Blend roasted red peppers with olive oil, salt, and a splash of vinegar until smooth. Adjust seasoning to taste.

6

Make the Chimichurri

Combine chopped parsley, garlic, red wine vinegar, olive oil, salt, and crushed red pepper in a bowl. Mix well and adjust seasoning as needed.

7

Assemble the Bowl

In a large bowl, layer the quinoa, grilled asparagus, crispy sweet potato, arugula, charred avocado, and salted cashews. Drizzle with red pepper emulsion and chimichurri before serving.