Bowls are a great way to enjoy vegan cooking. They can include anything. If you have some vegetables leftover from the prior weekend’s Farmer’s Market finds, a bowl is a fantastic way to use your remaining vegetables. They’re also easy to travel with whether that includes a meal for lunch at work, a day at the beach, or to bring along for long road trip so you can avoid fast food. Packing a vegan bowl is easy and simple.
This week I wanted to experiment a bit with dressing. I also wanted to incorporate something known as superfood.
So what are superfoods?
I wondered that too and did a little research to learn more.
In it’s simplest form a superfood is basically any food that is good for your health. Well that seems pretty broad and inline with most of what I eat. There must be more to it than that, right? There is more. Foods that are dense in nutritional content are considered superfoods. Examples include ingredients like hemp seeds, chia seeds, seaweed, and many other foods are rich in nutrients in a compact size.
There is no agreed upon definition when it comes to superfoods. That issue has been a key criticism from many who are quick to attack the term superfood as simply a marketing term, chosen be a few savvy companies who use the term to sell products using a small amount of a superfood as a way into questionably better health.
I’m not a nutritionist nor do I pretend to be one like The Food Babe. I honestly don’t really care about the use of superfoods as a nutritional edge. The reality is most of the superfood products use so little of the superfood ingredients that the benefit is likely very small, if there is any real benefit at all. Even this recipe uses only a small of amount of superfoods like maca powder and hemp seeds.
What I do know is that the recipe here is good for you. It uses only real foods and is loaded with fresh, unprocessed, organic ingredients. You really can’t go wrong with this dish. Is it super? Maybe. I know it is super in taste and that’s what is most important to me and my family.
Vegan SuperFood Bowl
2 cups dried farro
8 cups water
1/2 teaspoon salt
2 tablespoons olive oil
4 red beets, 1-inch diced cubes
1 purple bell pepper, cut into strips
2 japanese sweet potatoes, 1-inch diced cubes
1 tablespoon olive oil
salt and pepper to taste
1 bunch kale, rough chop
3 carrots, peeled and grated into long strips
¼ cup almond butter
1/3 cup water
3 tablespoons fresh lemon juice
1 teaspoon maca powder
1 tablespoon low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon hemp seeds
2 tablespoons olive oil
Preheat oven at 375 degrees.
Bring water to a boil and add dried farro and salt. Cover and reduce heat to a simmer. Cook for 20-25 minutes until the liquid has been absorbed by the farro. Remove from heat and fluff with a fork while adding olive oil.
Meanwhile, place the beat, jicama, and bell pepper on a cookie sheet with parchment paper. Drizzle olive oil and add salt and pepper. Place in preheated oven and cook for 20 minutes. Remove from oven and set aside. Should be ready about the same time as the farro.
Make the dressing by placing all ingredients, except the water, into a VitaMix or blender and blend. Add half the water and blend. Continue to blend and check consistency then add more water as necessary. It should not be watery or paste-like. You want a smooth and creamy dressing.
Place a generous spoonful of cooked farro in each serving bowl. Add some chopped kale and carrots to each bowl. Then divide the roasted vegetables between bowls and keep ingredients separated. Drizzle the dressing in each bowl then serve with some rustic bread and butter.