One of the best aspects to traveling is the food inspiration you can gain. To me, there's nothing like exploring new places and finding a local spot to order something you don't typically see on menus at home. This gets the wheels turning and makes me want to head straight for the kitchen upon returning home and create something similar.
About a month ago, I went to Phoenix for a conference and on the last day, I decided at the last minute to walk and grab lunch somewhere. I stumbled upon Phoenix Public Market Cafe, an open air eatery with locally sourced ingredients and a well-crafted menu. Since I'd walked a mile in dry desert heat, I gravitated toward the Leafy Greens and Vegetables portion of the menu. The Superfood Salad sounded light and refreshing, not to mention portable, which was key as I was headed to catch a flight.
Admittedly, even when I haven't walked thru the desert, this type of dish is the sort of thing I crave. Simple, quality ingredients thrown together make the most wonderful meals (just ask the Italians), and this tends to be how I prepare food in my own kitchen. The versatility is endless: pick a grain, a green, some sort of protein, and mix with a roasted vegetable or two, toss with a vinaigrette, and you have countless meal options. Most of the time, these meals end up being served from in a bowl which, for some reason, just feels more nurturing and approachable. The combined flavors and textures are satisfying, especially with the added crunch of a roasted almond.
I flew home on a Saturday night and, come Sunday, bought sweet potatoes, quinoa, and the other smorgasbord of ingredients to create my own version of the grain bowl. Since then, it's been on repeat, so I figured I'd share a little taste of Phoenix with you.
Admittedly, even when I haven't walked thru the desert, this type of dish is the sort of thing I crave. Simple, quality ingredients thrown together make the most wonderful meals (just ask the Italians), and this tends to be how I prepare food in my own kitchen. The versatility is endless: pick a grain, a green, some sort of protein, and mix with a roasted vegetable or two, toss with a vinaigrette, and you have countless meal options. Most of the time, these meals end up being served from in a bowl which, for some reason, just feels more nurturing and approachable. The combined flavors and textures are satisfying, especially with the added crunch of a roasted almond.
I flew home on a Saturday night and, come Sunday, bought sweet potatoes, quinoa, and the other smorgasbord of ingredients to create my own version of the grain bowl. Since then, it's been on repeat, so I figured I'd share a little taste of Phoenix with you.
Superfood Bowl
Ingredients:
BOWL
1 large sweet potato, washed and sliced in 1/2" thick medallions
2 cups broccoli florets, washed
2 cups cooked quinoa
One whole roasted chicken
2-3 cups roughly chopped almonds
freshly ground pepper to taste
3-4 cups fresh greens (spring mix, tuscan kale, and arugula are my favorites)
VINAIGRETTE
1 clove garlic
1 small shallot
1/4 cup apple cider vinegar (champagne, sherry or red wine are nice substitutes)
1 tablespoon coarse grain mustard
2/3 cup canola oil (avocado or grapeseed oil would also work)
1/2 teaspoon salt
freshly ground pepper to taste
1 tablespoon fresh thyme (*optional)
Method:
BOWL
1 large sweet potato, washed and sliced in 1/2" thick medallions
2 cups broccoli florets, washed
2 cups cooked quinoa
One whole roasted chicken
2-3 cups roughly chopped almonds
freshly ground pepper to taste
3-4 cups fresh greens (spring mix, tuscan kale, and arugula are my favorites)
VINAIGRETTE
1 clove garlic
1 small shallot
1/4 cup apple cider vinegar (champagne, sherry or red wine are nice substitutes)
1 tablespoon coarse grain mustard
2/3 cup canola oil (avocado or grapeseed oil would also work)
1/2 teaspoon salt
freshly ground pepper to taste
1 tablespoon fresh thyme (*optional)
Method:
- Preheat oven to 415°F.
- On a roasting pan, drizzle sweet potatoes with olive oil, salt and pepper, and roast about 25 minutes — turning once about halfway thru — or until golden brown on both sides.
- Steam broccoli in a microwave-safe bowl with 2 tablespoons water for about 1-2 minutes or until it can be pierced with a fork.
- Meanwhile, spread almonds on another roasting pan and place in oven, stirring occasionally until color has deepened (roasted nuts are typically ready when the nutty aroma hits the air).
- Blend together vinaigrette ingredients in a processor or blender; set aside.
- Divide greens, quinoa, chicken, sweet potato, and broccoli among four bowls; top with a sprinkling of roasted almonds and drizzle with vinaigrette. Enjoy!
KITCHEN HACK
Roast more almonds than you'll use and store the leftovers in jars. Roasted nuts and seeds add great crunch to salads, soups, and wraps, and having them on hand makes it simple to add an extra depth of flavor and texture to meals in no time.