DIY Grain Bowl Station

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

35 minutes

Total time

50 minutes

Ingredients

• 1½ cups Quinoa or white rice, rinsed
• 3 cups Water or vegetable stock
• 1 large Sweet potato (about 1 lb)
• 1 (15 oz) can Canned chickpeas, drained and rinsed
• 3 tbsp Olive oil, divided
• 1 tsp Ground cumin
• ½ tsp Smoked paprika
• to taste Salt
• to taste Black pepper, freshly ground
• ½ medium Red onion
• ¼ cup Red wine vinegar
• 1 tsp Sugar
• 2 cups Purple cabbage, shredded
• 1 large Avocado
• ¼ cup Tahini
• 2 tbsp Lemon juice, freshly squeezed
• 1 clove Garlic
• 2 to 3 tbsp Water (for thinning tahini dressing)
• to taste Hot sauce (for serving)
• 1 lb Boneless skinless chicken thighs (optional, for meat eaters)
• ¾ lb Large shrimp, peeled and deveined (optional, for meat eaters)

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse 1½ cups quinoa or white rice (280 g) in a fine-mesh sieve under cold water until the water runs clear.
3. In a large pot, combine the rinsed quinoa or rice with 3 cups water or vegetable stock (720 ml) and a pinch of salt. Bring to a boil over high heat.
4. Once boiling, reduce heat to low, cover, and simmer until the liquid is absorbed and the grains are tender, about 15 minutes for quinoa or 18 minutes for white rice.
5. While the grains cook, peel 1 large sweet potato (450 g) and cut into ¾-inch cubes.
6. Toss the sweet potato cubes on a lined baking sheet with 1 tbsp olive oil (15 ml), salt, and black pepper. Spread in a single layer.
7. Roast the sweet potato for 25 to 30 minutes, flipping halfway, until golden and fork-tender.
8. While the sweet potato roasts, pat 1 (15 oz) can chickpeas, drained and rinsed (425 g), dry with a towel.
9. Heat 1 tbsp olive oil (15 ml) in a medium skillet over medium-high heat. Add the chickpeas, 1 tsp ground cumin (5 ml), ½ tsp smoked paprika (2.5 ml), salt, and black pepper. Cook, stirring occasionally, until the chickpeas are crispy and golden, about 8 minutes.
10. While the chickpeas cook, thinly slice ½ medium red onion (100 g).
11. In a small saucepan, combine the sliced onion with ¼ cup red wine vinegar (60 ml), 1 tsp sugar (5 g), and a pinch of salt. Bring to a simmer over medium heat, then remove from heat and let sit while you finish the rest.
12. Shred 2 cups purple cabbage (150 g) thinly with a sharp knife or mandoline.
13. Halve, pit, and slice 1 large avocado (200 g).
14. Mince 1 clove garlic.
15. In a small bowl, whisk together ¼ cup tahini (60 g), 2 tbsp lemon juice (30 ml), the minced garlic, a pinch of salt, and 2 to 3 tbsp water (30 to 45 ml) until smooth and pourable. Adjust water to reach your preferred consistency.
16. Once the grains are done, fluff with a fork and transfer to a large serving bowl.
17. If serving chicken, heat 1 tbsp olive oil (15 ml) in a clean skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs (450 g) with salt and black pepper. Cook for 5 to 6 minutes per side until charred and cooked through (internal temp 165°F / 74°C). Transfer to a separate serving bowl.
18. If serving shrimp, wipe the skillet clean and heat over medium-high. Season ¾ lb peeled deveined shrimp (340 g) with salt and black pepper. Sear for 2 to 3 minutes per side until pink and opaque. Transfer to a separate serving bowl.
19. Arrange the station: set out the bowl of grains, the roasted sweet potato, crispy chickpeas, shredded cabbage, pickled onions (drained), sliced avocado, tahini dressing, and hot sauce. Place the chicken and shrimp in their own bowls off to the side. Let everyone build their own bowl.