Vegetarian Week: Farmer's Harvest Bowl from Chef Jesa Henneberry
Natural food chef Jesa Henneberry creates and prepares nutritious meals for people with specific health needs and weight loss goals. After graduating from the Natural Gourmet Institute in New York City, it became her passion to show people how they can achieve their goals and still enjoy delicious meals. For her Farmer’s Harvest Bowl, a dish inspired by Korean Bibimbap, Hennberry tops red quinoa with steamed carrots, sunflower sprouts, pickled radishes, steamed Tuscan kale portobello mushroom bacon, and a spicy roasted red pepper sauce. To round out the meal with a dose of protein, she recommends topping the grain bowl off with a sunny side up egg.
Farmer's Harvest BowlRed quinoa topped with steamed carrots, sunflower sprouts, pickled radishes, steamed Tuscan kale and portobello mushroom bacon, topped with a spicy roasted red pepper sauce
Inspired by Korean Bibimbap, this bowl delivers a similar composition using local, seasonal ingredients for a nutritious well-rounded meal, top this bowl with a sunny side up egg for additional protein!
Ingredients:1 cup red quinoa, rinsed1 1/3 cup water1 medium carrot, peeled and cut into julienne1 bunch Tuscan kale, stems removed, leaves sliced crosswise into ½ wide ribbons2 cups sunflower sprouts
For portobello bacon1 portobello mushroom cap, stem removed at the base, sliced ¼” thick2 tsp olive oil½ tsp coconut aminos½ tsp liquid smoke¼ tsp black pepper¼ tsp smoked paprika¼ tsp dry mustard
For pickled radishes6 radishes, sliced thinly into rounds½ cup apple cider vinegar¼ cup cold water1 Tablespoon honey2 tsp sea salt1 clove garlic, crushed
For spicy red pepper sauce½ cup jarred roasted red peppers½ cup canned diced tomatoes with their juices2 Tablespoons lime juice1 clove garlic2 Tablespoons olive oil½ tsp red pepper flakes¼ tsp salt
Farmer's Harvest Bowl from
InstructionsPreheat the oven to 350F. Gently dry and toast quinoa in a small saucepan over medium low heat until, stirring continuously, until dry and starting to become fragrant. Pour water over quinoa, bring to a boil, reduce to simmer, cover with a lid and allow to cook for about 25 minutes, until all of the water is absorbed. Remove the pot from heat, keeping the lid on, allow the quinoa to rest and cool.
In a medium mixing bowl toss the sliced mushroom cap with 2 tsp olive oil, ½ tsp coconut aminos, ½ tsp liquid smoke, ¼ tsp black pepper, ¼ tsp smoked paprika, ¼ tsp dry mustard, allow the mushroom to marinade for 10 minutes.
Place the thinly sliced radishes in a small container (one that has a tightly fitting lid). In a small saucepan combine the vinegar, cold water, honey, sea salt and garlic. Stir to combine, bring to a boil and then remove from the heat. Pour the vinegar mix over the radishes in the container. Place the radishes in the refrigerator to cool.
While the quinoa is cooling and the mushrooms are marinating and the radishes are pickling fill a medium pot with 1-2” of water and set a steamer basket inside. Bring the water to a gently boil. Place carrots in steamer basket and steam until tender crisp, about 5 minutes. Remove carrots from steamer and set aside.
Using the same pot, put the kale ribbons in the steamer basket, cover and allow to steam until wilted, about 4 minutes. Remove kale and set aside.
Remove the mushroom bacon from the marinade, and lay slices on a parchment paper lined baking sheet. Place in the preheated oven and roast for 30 minutes, turning over once halfway though. Remove from oven and set aside.
For the sauce, place the red pepper, tomatoes, lime juice, garlic, red pepper flakes, olive oil and salt in a food processor or blender and blend until smooth.
Assemble the bowls by placing the cooked quinoa in the bottom of a bowl. Arrange the vegetables, carrots, kale, sprouts and radishes in individual clusters around the bowl, top with a few slices of portobello bacon. Drizzle with the red pepper sauce as desired. Enjoy!