Restaurants›The Sandbar Seafood Restaurant›Teahouse Bowl Recipe

Teahouse Bowl Recipe

Inspired by The Sandbar Seafood Restaurant
Time1h
Serves4

edamame hummus, roasted caulliflower, quinoa, red beets, cherry tomatoes, carrots, crispy chickpeas, kale and cabbage salad

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Ingredients

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Hummus

Roasted Cauliflower

Quinoa

Salad

Method

Hummus Preparation

1

In a food processor, combine the edamame, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth. If the mixture is too thick, add a little water to reach your desired consistency.

Roasted Cauliflower

2

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, paprika, and salt. Spread them on a baking sheet and roast for 20-25 minutes or until golden brown and tender.

Quinoa Cooking

3

In a medium saucepan, bring water to a boil. Add quinoa and salt, reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Salad Assembly

4

In a large bowl, combine the diced beets, cherry tomatoes, shredded carrots, chopped kale, and shredded cabbage. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Top with crispy chickpeas.

Bowl Assembly

5

Assemble the Teahouse Bowl

In a serving bowl, layer the quinoa, roasted cauliflower, edamame hummus, and the salad mixture. Serve immediately and enjoy!