Traveling always inspires me to make new dishes with fresh and local flavors. I was first introduced to a nourishing, vegetable bowl in California at Cafe Gratitude and recently on a trip to Boston I was reminded of how wonderful, filling and delicious these bowls could be when eating lunch at Life Alive in Cambridge.
It was a wonderful bowl, but what stood out the most was the dressing. Steaming and sautéing veggies is the easy part, but the savory, fresh, moreish dressing what left me wondering, how could I recreate this? I had a ginger and soy sauce based dressing that was so delightful, I could drink it, no judgements. My take away was to try and make something as satisfying at home and here I present a kitchen sink, veggie bowl with one of my go to dressings: homemade green goddess.
1 red onion, thinly sliced
Large handful of shiitake mushrooms, roughly chopped
1 can of black beans, rinsed and drained
Splash of rice vinegar
2 large handfuls of kale
1 cup of brown rice, *cheat alert* I used left over take out rice, a great go to for a weeknight meal!
Cook the rice according to the package if you are making your own
Steam the kale for 5-7 minutes
Meanwhile, gently sauté the onions in a nice glug of olive oil for about 7-10 minutes
Add the chopped shiitakes and continue to cook
Add a splash or two of rice vinegar until all vegetables are soft
Rinse and drain the black beans
Add the steamed kale to the plate, place the veggies on one side, black beans on another and rice on the next to form a triangle shape
For the dressing:
Add to a blender: one avocado, handful of basil, 1/2 lemon, 1 clove of garlic, 1/4 cup olive oil, 1/4 cup rice vinegar, salt to taste, and blend until smooth. Add water if needed.
Add a few spoonfuls of dressing on top of the veggies and rice, mix well and enjoy!
This can be made with any veggies, protein, grains, sauce or dressing, try it out and let me know what you make, I would love to hear. Comment below.