The Beaver’s have some exciting news…. we’re moving!
With our house search passing the 2 year mark we couldn’t be happier to get settled into a new place of our own – but with that the blog is definitely taking back burner for a bit… While we prep for the move this month, I will try to post while I can – but am excited to share our new space with you once we move in!
In the mean time I am working on cleaning out my fridge and using up random bottles/jars of stuff… luckily my current food bible Sprouted Kitchen’s Bowl + Spoon had the perfect solution to my fridge cleaning issue – The Hippie Bowl!
| Servings | Prep Time |
| 2 | 1 hour |
| Cook Time |
| 1 hour |
|
|
|
Recipe via the Sprouted Kitchen
|
- 2 14-ounce tofu extra firm
- ¼ cup coconut sugar
- 3 tbsps low-sodium soy sauce or Tamari
- 3 tbsps sambal oelek/chile paste
- 1½ tbsps apple cider vinegar
- 3 tbsps toasted sesame oil
- 1 cup millet/brown rice/quinoa
- 2 cups low-sodium vegetable broth
- 2 tbsps extra-virgin olive oil or coconut oil
- 3 cloves garlic minced
- 4 cups kale stemmed, chopped
- 4 cups (approx. 5 ounces) baby spinach
- 1/2 lemon juiced
- 1 cup sprouts/micro greens
- 2 avocados cubed
- 1/2 cup low-sodium soy sauce or Tamari
- 2 tbsps white or yellow miso
- 2 tbsps honey
- 1 tbsp toasted sesame oil
- 2 tsps Sriracha
- 1 tbsp rice wine vinegar
- 1 large orange juiced
- Whisk "Tofu" ingredients together (except for the extra firm tofu) in a shallow dish.
- Drain and press tofu then cut into 1 inch squares.
- Toss them in marinade and let soak for a minimum of 30 minutes (I do overnight sometimes).
- Preheat oven to 475 degrees.
- Make the spiced sunflower seeds by heating a skillet over medium heat and toasting sunflower seeds until fragrant (about 2 minutes).
- Add salt, cayenne and sugar and toss until sugar starts to melt and sticks to the seeds (about 8-10 minutes).
- Transfer in a single layer onto a piece of parchment to let cool.
- Cook grains according to directions.
- Spread the tofu on a parchment lined rimmed baking sheet and bake for 20-25 minutes (toss halfway through) until edges are browned.
- While tofu is cooking, sauté greens in 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and spinach, and season with salt and lemon juice until wilted.
- To make the tahini dressing, whisk tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in vinegar & orange juice, season with salt and pepper (thin with water or lemon juice if needed).
- Make the bowls by starting with a scoop of grains and then topping with tofu, warm greens, carrot ribbons, avocado and topping with sprouts and sunflower seeds. Serve with tahini dressing.
This dish is the perfect mixture of feel good and taste good, and I love how it easily packs up for a delicious lunch the next day (or two!)
Happy Monday!
