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Superbowl (customised) Recipe

Name: Twisted Indian North Barries Superbowl (Customised) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cups uncooked basmati rice; 1.75 cups water (for basmati); 1 cups brown rice (uncooked); 2.5 cups water (for brown rice); 0.25 tsp salt; 8 oz firm tofu (pressed and cubed); 1 tbs soy sauce (for tofu marinade); 0.5 tbs maple syrup (for tofu marinade); 1 cups chickpeas (canned, drained and rinsed); 0.5 tsp smoked paprika (for chickpeas); 1 tsp olive oil (for chickpeas); 6 oz tempeh (sliced); 0.5 tsp sriracha (for tempeh glaze); 1 cups lentils (cooked); 0.5 tsp cumin (for lentils); 8 oz boneless chicken breast (or thigh), trimmed; 1 tbs olive oil (for chicken); 1 clove garlic (minced, for chicken); 1 tbs lemon juice (for chicken); 0.5 tsp salt (for chicken); 0.25 tsp black pepper (for chicken); 2 cups mixed salad greens; 0.5 cups cherry tomatoes (halved); 0.5 cups cucumber (diced); 0.5 cups shredded carrot; 2 tbsp green onions (sliced); 0.5 units avocado (sliced); 2 tbs fresh cilantro (chopped); 1 tsp sesame seeds; 2 tbs tahini

Inspired by Twisted Indian North Barrie

Time1h

Serves2

Choose of basmati or brown rice, choice of two Veg Proteins and one Meat Protein.

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Ingredients

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Base (choose one)

1 cups uncooked basmati rice

1 3/4 cups water (for basmati)

1 cups brown rice (uncooked)

2 1/2 cups water (for brown rice)

1/4 tsp Celtic sea salt

Veg Proteins (choose two)

8 oz firm tofu (pressed and cubed)

1 tbs soy sauce (for tofu marinade)

1/2 tbs maple syrup (for tofu marinade)

1 cups chickpeas (canned, drained and rinsed)

1/2 tsp smoked paprika (for chickpeas)

1 tsp olive oil (for chickpeas)

6 oz tempeh (sliced)

1/2 tsp sriracha (for tempeh glaze)

1 cups lentils (cooked)

1/2 tsp cumin (for lentils)

Meat Protein (choose one)

8 oz boneless chicken breast (or thigh), trimmed

1 tbs olive oil (for chicken)

1 clove garlic (minced, for chicken)

1 tbs lemon juice (for chicken)

1/2 tsp salt (for chicken)

1/4 tsp black pepper (for chicken)

Veggies & Toppings

2 cups mixed salad greens

1/2 cups cherry tomatoes (halved)

1/2 cups cucumber (diced)

1/2 cups shredded carrot

2 tbsp Green onions (sliced)

1/2 units avocado (sliced)

2 tbs fresh cilantro (chopped)

1 tsp Sesame seeds

Dressing / Sauce (choose one or use all as needed)

2 tbs Tahini

1 tbs lemon juice (for tahini dressing)

1 tbs water (to thin tahini)

1 tbs soy sauce (for spicy soy dressing)

1 tsp Rice vinegar

1 tsp honey or maple syrup

1/2 tsp sriracha (optional)

Pantry & Seasoning

2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Base (choose one)

Cook basmati rice

Rinse 1 cup basmati rice under cold water until water runs clear. In a small pot combine rinsed rice, 1.75 cups water and 1/8 tsp salt. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.

Cook brown rice

Rinse 1 cup brown rice. In a pot combine rinsed rice, 2.5 cups water and 1/8 tsp salt. Bring to a boil, reduce to low, cover and simmer 35–40 minutes until tender. Remove from heat and let rest, covered, 10 minutes, then fluff.

Veg Proteins (pick two — instructions for each)

Pan-fried tofu

Press and cube 8 oz firm tofu. Toss cubes with 1 tbsp soy sauce and 1/2 tbsp maple syrup; let sit 5 minutes. Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook 3–4 minutes per side until golden and crisp. Remove and keep warm.

Roasted chickpeas

Preheat oven to 400°F (200°C). Toss 1 cup canned chickpeas (drained, patted dry) with 1 tsp olive oil, 1/2 tsp smoked paprika and a pinch of salt. Spread on a baking sheet and roast 20–25 minutes, shaking halfway, until crispy. Cool slightly.

Sautéed tempeh

Slice 6 oz tempeh thinly. Mix 1/2 tsp sriracha with 1 tsp soy sauce (optional). Heat 1 tsp olive oil in a skillet over medium heat. Add tempeh slices and cook 3–4 minutes per side until browned. Brush with the sriracha-soy glaze in the last minute and remove.

Seasoned cooked lentils

If using 1 cup cooked lentils, warm them in a small saucepan with 1/2 tsp ground cumin, a pinch of salt and 1 tsp olive oil for 2–3 minutes until heated through.

Meat Protein (pick one)

Pan-seared lemon garlic chicken

Trim and pat dry 8 oz chicken. In a bowl mix 1 tbsp olive oil, 1 minced garlic clove, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Marinate chicken 10–15 minutes if time allows. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Rest 5 minutes, then slice thinly.

Veggies & Toppings

Prepare salad components: halve 1/2 cup cherry tomatoes, dice 1/2 cup cucumber, shred 1/2 cup carrot, slice 1/2 avocado and chop 2 tbsp green onions and 2 tbsp cilantro. Toss mixed greens lightly with a pinch of salt and 1 tsp olive oil if desired. Keep sesame seeds ready to sprinkle.

Dressing / Sauce

Tahini dressing

Whisk together 2 tbsp tahini, 1 tbsp lemon juice and about 1 tbsp water until smooth. Season to taste with salt and pepper; add more water to reach desired consistency.

Spicy soy dressing

Whisk 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey or maple syrup and 1/2 tsp sriracha. Adjust sweetness or heat to taste.

Assembly

Build one Superbowl: place 1 cup cooked rice (basmati or brown) in a bowl as the base. Arrange two chosen veg proteins (about 1/2 cup each when prepared) and the chosen meat protein (about 4 oz cooked) around the bowl in sections. Add 1–2 cups mixed greens and prepared veggies (cherry tomatoes, cucumber, carrot), avocado slices and sprinkle green onions, cilantro and sesame seeds on top.

Drizzle 1–2 tbsp of your chosen dressing(s) over the bowl or serve on the side. Serve immediately while proteins are warm.