Adding to my cookbook obsession is the recent release of The Sprouted Kitchen Bowl + Spoon by high profile food blogger, Sara Forte of The Sprouted Kitchen. Sara’s specialty is creating recipes using simple whole foods that are in season and fresh. She uses as much produce as possible in her dishes and this allows for what she calls “wiggle room” for indulgence if desired. I resonate with Sara’s style of cooking because she doesn’t subscribe to one particular diet or food group. She believes in balance, simple not complicated and she loves cooking with whole foods…just like me! I like her already.
Bowl + Spoon is a cookbook packed with recipes all created & eaten out of…….you guessed it….bowls. The table of contents is divided amongst Morning Bowls, Side Bowls, Big Bowls, Sweet Bowls and Dressing & Sauces.
“I have an affinity for seasonal vegetables and whole foods with bold dressings or sauces. I crave healthful, colorful foods that taste good. My specialty, per se, is food in a bowl – combinations of vegetables, whole grains, lean proteins, big salads – texture and flavor that go together to make a simple, nutritious, meal that makes sense composed in one vessel…ingredients nestled within each other, tangled to make most sense as a sum of their parts. I am using the bowl as a point of inspiration for the recipes shared here.”
The diversity of the recipes is impressive with dishes such as creamy mushroom pasta with frizzled leeks, smoky tortilla soup, cauliflower gratin, pumpkin pie steel-cut oats, homemade ricotta, tropical smoothie bowl and peach derby ice cream. Sara’s dishes are vibrant, full of quality ingredients, seasonal and pretty simple to make. She appeals to the every day home cook who wants to prepare and serve their families delicious, healthy meals.
In addition to the array of beautiful photos and recipes, Sara has detailed lists of essentials she needs to prepare, cook and serve the dishes that she makes. There are lists discussing how to build a stocked arsenal of legit kitchen tools, a fridge full of condiment & produce staples and a pantry of ingredients that will never steer you wrong. The thing I love about her lists is that everything is affordable and majority of everything can be found at a well-stocked grocery store, health food store such as Sprouts or Whole Foods or online at retailers such as Amazon and Thrive Market.
I bookmarked multiple recipes, but the one I made recently and wanted to share is Tahini Kale Slaw and Roasted Tamari Portobello Bowl! Portobello mushrooms are kind of my thing so when I paged across this recipe, I instantly read the entire thing top to bottom. Adding to the shrooms is kale, brown rice, pepitas, onions, carrots, avocado and delicious Tahini Citrus Miso Dressing. YUM!
- 2 large portobello mushrooms
- 2 tablespoons toasted sesame or grapeseed oil (I used sesame)
- Sea salt and fresh ground pepper
- 1 tablespoon tamari or low sodium soy sauce
- 1 bunch kale, stems removed
- 1 carrot, grated
- 3 green onions, white and green parts, chopped
- ½ cup sunflower sprouts or microgreens ( I used pepitas and no microgreens)
- 1 cup cooked brown rice
- 1 large avocado, peeled and diced
- ⅓ cup roasted and salted sunflower seeds
- ½ cup tahini
- 2 tablespoons white or yellow miso (I used white)
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons Sriracha or hot sauce
- 1 tablespoon rice wine vinegar
- Juice of 1 large orange (about ⅓ cup)
- Sea salt and freshly ground pepper
- Lemon juice, to taste
- Preheat the oven to 375F and line with parchment or foil. Remove the stems from the mushrooms and rub both sides with the oil and sprinkle of sea salt and pepper. Place them gill side up on the baking sheet and drizzle the tamari on top. Roast for 15 to 18 minutes until the mushrooms look soft and collapsed. Once cool, slice them thinly.
- While the mushrooms cook, prepare the slaw. Finely chop the kale. In a large mixing bowl, combine the kale, shredded carrots, green onions and dress and desired. Rub the dressing into the kale to soften it and then add the sprouts.
- To make the dressing – In a mixing bowl, whisk together the tahini, miso, honey, sesame oil, and Sriracha to combine. Whisk in the vinegar, orange juice, salt, and pepper to taste. Thin with water or lemon juice, 1 tablespoon at a time, if needed. Taste and adjust seasoning. The dressing will keep, covered, in the fridge for 2 weeks and it makes a lot.
- Serve each bowl, warm or col, with a good portion of the kale, scoop of rice, a mushroom, avocado, and a generous sprinkle of sunflower seeds.
Check out Bowl + Spoon for yourself and turn those farmers market goodies into something truly distinctive and tasty.
*I received this book from the Blogging for Books program in exchange for this review, but all opinions are my own.