Do you think Salad Bowls are the new Salads? Salad Bowls, to me, are just not your normal vegetables but have the tendency for a lot of variations. You can add or subtract any vegetable or grain. On my recent visit to Costco, I picked up the ‘TruRoots Sprouted Rice and Quinoa Blend’ and finally decided to do something with it.
In my recent experience at a super healthy restaurant, I ate beet-flavored Tofu. You probably know me by now, I had to try and make it at home. I am sure it is not exact but I came pretty close to the flavor of what I enjoyed at the restaurant.
We can absolutely create Salads and sprinkle in grains to it. On top of that, we can top it with nutrition full Chia seeds and walnuts. That adds the extra crunch as we relish the amazing salad bowl.
Ingredients – Bowl
2 tbsp shredded beets
10 pieces pressed firm tofu; cubed
1/4 tsp maple syrup
1/4 tsp black pepper; crushed (adjust to taste)
1/4 tsp sea salt (adjust to taste)
1/2 tsp liquid aminos (adjust to taste)
1/2 bunch mustard greens (any green leafy vegetable can be used); washed
6 Brussell sprouts; washed and cut half
1/2 cup brown rice, red rice, black rice, and quinoa blend; cooked according to choice and instructions. (I used TruRoots Sprouted Rice and Quinoa Blend from Costco)
Ingredients – Dressing
1 tsp chia seeds
2 tbsp walnuts
1 tsp sriracha (adjust to taste)
Pre-Step Preparation
1. In a mixing bowl, mix shredded beets, maple syrup, salt, and black pepper.
2. Add cubed tofu and mix well.
3. Marinate for 1-2 hours so the tofu soaks all the flavors.
Preparation
- Pre-heat oven at 375 degrees.
- Take a small size baking tray and lay down a parchment paper or silicone baking sheet.
- Lay the Brussel sprouts on the baking tray. Keep the tray inside the preheated oven for 10 mins. Flip the Brussel sprouts when they start turning golden brown. Turn off the oven once Brussel sprouts are soft and golden brown in color. Remove the tray from the oven.
- Heat the medium size saucepan. Add mustard green and cover the saucepan with the lid. Stir in between so the mustard green doesn’t stick to the bottom of the pan.
- Once the greens looked soft and cooked add liquid aminos to them. Stir well and cover the saucepan with a lid for another 2 mins.
- After 2 mins, turn off the heat under the saucepan.
- Take a salad bowl of your choice. In the center of the bowl put cooked rice and quinoa blend. On the sides of the bowl, add tofu, Brussel sprouts, and mustard greens.
- Sprinkle chia seeds, spread walnuts and drizzle sriracha sauce on the top of the salad bowl. Enjoy!!
