We’re obsessed with blogger Sarah over at The Delicious. Her feed full of rainbow-licious eats keeps us continually inspired and we knew that linking up here in our office kitchen last week meant rice bowl heaven for everyone involved!
This gorgeous and healthful spread makes an appealing alternative to the usual Super Bowl Sunday fare. Everyone can make a bowl to their own liking, meaning your game day gathering of healthy and not-so-healthy friends can all get-along – at least where food’s concerned! Sarah walked us through the building of these simple, savory veggie and rice bowls, confirming for us again what every self-respecting bowl addict already knows: It’s all about the sauce.
Follow along as Sarah whips up these super bowls and snag her 3 go-to sauce recipes that we’re putting on everything from here on out.
The Super Bowl
Start with steamed sprouted brown rice.
Add whatever colorful rainbow vegetables are in season. We used: roasted beets, fresh tomatoes, shredded carrots, curry-roasted cauliflower, shredded lettuce, avocado, roasted broccoli and brussels sprouts, sesame tamari spinach, garlic sauteed mushrooms, shredded purple cabbage, roasted purple sweet potatoes, radish sprouts, pickled onions.
Top with kimchi for probiotics, soft boiled egg and sauce!
Makes about 1 cup
1 clove of garlic, green stem inside removed
2 tightly packed cups green kale leaves
1 cup Italian flat-leaf parsley, leaves and tender stems only
3/4 cup olive oil
grated zest from 1 lemon
1-2 Tbsp fresh lemon juice
1/2 tsp salt
In a food processor, pulse garlic clove until chopped. Add a handful of kale leaves and pulse until chopped. Add a few tablespoons of olive oil and pulse. Continue adding kale leaves and parsley to food processor, alternating with olive oil and pulse until all the greens are roughly chopped. You may have to remove the food processor lid and push the leaves down the sides of the processor bowl with a wooden spoon.
Let the food processor run at low speed and add the lemon zest, lemon juice, salt, and the remaining olive oil until the pesto is smooth. (You might not use all the olive oil.) Taste the pesto and season with additional salt, if necessary.
Store pesto in an air-tight container in the refrigerator for about a week, or in the freezer for about a month.
Makes about ½ cup
1 clove garlic, very finely minced
¼ cup tahini
2-4 Tbsp shiro (white) miso, depending on how salty you like
juice from half a lemon, about 1 Tbsp
¼ cup warm water or more
salt and freshly cracked black pepper, to taste
optional: lemon zest, 1-2 tsp honey or maple syrup, handful finely chopped herbs
Combine minced garlic, tahini, 2 tablespoons miso and lemon juice in a bowl. Add warm water by the teaspoon and whisk until the sauce is the consistency of a thin salad dressing. Taste and additional miso if necessary — I usually add the full 4 tablespoons.
Add black pepper to taste.
Miso tahini sauce can be stored in the refrigerator for about three days.
Gohchujang Hot Sauce
Makes about 1/2 cup
1/4 cup gohchujang (Korean red pepper sauce)
2 Tbsp maple syrup
1 Tbsp toasted sesame oil
1 Tbsp brown rice vinegar
water, to thin for consistency
Whisk together all ingredients in a small bowl. If the sauce is too thick, add water, about a 1/2 teaspoon at a time, until the sauce has the consistency of ketchup.
Gohchujang hot sauce sauce can be stored, tightly covered, in the refrigerator for about a week.