HOME/MADE: How To Make a Hippie Bowl

I'm obsessed with breakfast grain bowls, those meals-in-a-bowl that have an air of West Coast hippie and are more about foraging in the fridge than actual cooking. Once you master the basic formula, you'll never ask yourself "what's for breakfast" (or lunch) again.  Now it's just a bowl with everything you love in it.

1. CHOOSE YOUR GRAIN

Just use leftover grains/beans/legumes from last night's dinner, or make a big batch on the weekend to feed off of all week long. If you've been curious about a new grain variety, look at the grain bowl as an opportunity to try it. Hearty, flavorful grains like quinoa, sorghum, amaranth, millet, or black rice are all great here. As are beans and lentils. You can always cook your grains (and beans/lentils) in lightly salted water, but you can also add more flavor by simmering it in chicken or vegetable broth. 

2. USE A RAINBOW OF RAW AND COOKED VEG

Load up your grain bowl with your favorite raw, roasted, steamed, or even leftover vegetables—the more the merrier. Think about texture here - you want a good balance of crunchy raw vegetables (I love radish) and some heartier roasted fare (roasted root vegetables are my go-to). Greens, raw or sautéed, are always a great addition. Think about color, too—you'll get the most nutritious bowl with a rainbow of vegetables.

3. PUT AN EGG ON IT

Unlike most dishes, meat isn’t the star here. Grain bowls don't need a ton of protein to be completely satisfying. Usually, an egg is the only extra protein you need. Poached, sunny-side up, or soft-boiled—they all pair well with grain bowls, thanks to that luscious runny yolk.

4. USE LOTS OF SAUCE

Be generous with your sauce - it’s truly what holds your grain bowl together.  Douse your bowl anything from tamari soy sauce or tahini to straight up sriracha or hot sauce (which always pairs perfectly with an egg). Don’t underestimate the potential of adding salsa, hummus, guacamole (or anything you might dip a chip into). And another crazy idea? Mix a couple of your sauces together—sometimes, they just taste better that way.

5. FINISH WITH SOMETHING TANGY AND CRUNCHY

Just one or two final ingredients really help your grain bowl pop. I usually go for something with a bit of acid and some kind of crunch. That can be anything from feta and kimchee to sprouts and roasted seeds to crunchy seaweed sheets and a squeeze of lime. Let your intuition steer the way here—no breakfast bowl can ever be wrong (no matter how weird).

This post was originally created for EPICURIOUS - see the feature here!

CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS

I've been pretty inspired by the work of Yotam Ottolenghi lately, as I know many of us are.  I've always been intrigued by his beautiful books and recipes, but recently fell in love with his story after hearing him (and Sam Tamimi) on Heritage Radio Network's TASTE MATTERS.  If you know anything about this man, you know his recipes and flavor combinations are LEGIT, both in aesthetic and taste.  He merges his Israeli heritage with the influence of the Western world and a serious understanding of vegetables.  Classic is not a word I would use to describe him, but I mean that in the best way.  He still manages to reflect a sense of cultural appreciation while making some pretty refreshing dishes.

Of all Ottolenghi's talent, I appreciate his boldness most.   Both his recipes and food philosophy don't easily fit into one box.  Although it is often vegetarian, he doesn't abide by that rule exclusively.  You may have noticed I myself have stopped labeling my eating habits as vegan, vegetarian, pescatarian, etc.  What feels most important to me is experiencing food in the way that is most satisfying to me and leaving labels aside.  Usually, what feels right to you will resonate with others as well.  

CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS (Gluten-free) Serves 4

• 2-3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 2 garlic cloves, minced
• 1 lb. organic carrots, whole and de-stemmed
• 1 1/2 cups french lentils, rinsed
• 1 small red onion, sliced thin
• 2-3 tablespoons mint, minced
• 2-3 tablespoons parsley, minced
• 1 teaspoon sea salt
• 2 tablespoons greek yogurt, to serve
• Fresh pepper to taste
• Flaky sea salt, to serve

LEMON CAPER DRESSING:

• 1 garlic clove, minced
• 2 teaspoons capers, drained
• 1 lemon, juice & zest
• 1/2 teaspoon sea salt
• Olive oil, to drizzle

Preheat oven to 450 degrees.  In a small mixing bowl, combine olive oil, cumin seed, mustard, garlic powder, 1/2 teaspoon sea salt and 2 garlic cloves.  Add carrots to a foil-lined baking sheet, then drizzle dressing overtop, making sure carrots are well coated.  

*NOTE:I used a bunch organic carrots which are on the smaller size.  If yours are large, I would quarter them lengthwise, or you could just chop them in large chunks and roast that way.  Roasting time will vary.  

Add to oven and roast for 30-35 minutes or until super browned and tender.  Set aside.

While carrots are cooking, add 1.5 cups of lentils to a large saucepan with 1/2 teaspoon sea salt and about 4 cups of water.  Bring water to a boil, then reduce to simmer (uncovered) and cook for 20-30 minutes or until tender, but not mushy.  Once finished cooking, strain lentils in a sieve to remove any excess water. Set aside to cool.  

In a small mason jar or bowl, muddle 2 tsp. capers, 1 minced garlic clove until broken down well.  Add the zest and juice of 1 lemon, a good pinch of salt (about 1/2 teaspoon), and a drizzle of olive oil.  Whisk together well. 

Add lentils to a large serving bowl and fold in the caper dressing.  Toss to coat well.  Add shaved onion, fresh mint, and parsley.  Top lentil salad with roasted carrots and a dollop of greek yogurt.  Season with flaky sea salt and freshly ground pepper to top.  Serve this salad warm, cold over greens or with toasted bread.  

CLICK HERE TO READ THE RECIPE FOR CUMIN SPICED FRENCH LENTIL SALAD!

ROASTED YAMS WITH ALMOND MEAL, PARMESAN & CORIANDER

On my weekends, I have much more time to dedicate to snacks.  During the weekday, my snacks often involve shoving almonds down until my blood sugar stabilizes which is never an inspired act.  On my days off, I can give a little more luxury to snacktime which is my favorite part of the afternoon.  This time I roasted yams with almond meal, parmesan and coriander.  A simple snack for the blood sugar and the soul.