photo credit: Clark Brewer
Spring is in the air and there is nothing like a cool bowl inspired dish you can have for lunch or dinner. Private chef Simoni Kigweba shares his tasty spring grain bowl recipe that will leave you wanting more. Check it out and tag us in your photos when you make it!
Ingredients (Yields 3-4 grain bowls)
Grain bowl:
1 cup quinoa (cooked)
1 cup farro (cooked)
3 stalks of Green Garlic (cut into 1/4 inch half-moon pieces)
1/2 a head of broccoli (cut into florets)
4 Radishes (sliced into a disc on a mandoline)
1/2 a bunch of Kale (rough chop)
Garnish:
8 oz Brassica flowers, sunflower sprouts, micro broccoli greens.
Tip: find a great local herb or microgreen to accommodate your bowl
Roasted Pepitas
Cotija
Salsa Verde:
1/2 avocado
5 tomatillos (quartered)
1 tbsp honey
10 sprigs cilantro
10 sprigs parsley
1/2 white onion (diced)
1 serrano chile (deseeded)
2 tbsp apple cider vinegar
1/2 lime (juiced)
Instructions:
- Place a medium-large pot of water with 1/4 cup of salt and set to heat high enough for a rolling boil
- For salsa: Place all ingredients in a blender and puree until smooth.
- With an ice bath and spider strainer nearby, proceed to blanch your vegetables, excluding the radishes.
- Assemble your bowl by placing a healthy dollop of salsa verde in the bottom of the bowl. Mix grains and vegetables in a large mixing bowl and season with lemon juice, salt, olive oil, and pepper. Place 8 oz of the mixture in a shallow flat bowl and garnish with cotija, micros, and pepitas.
To get more guides and stories of the people behind the culture and soul of Nashville, subscribe to our weekly newsletter HERE.
