Most of us are familiar with the concept of grain bowls by now, and everyone has their own preferences, so we love to make a mix of things and let everyone choose what goes in their own bowl! Spring brings sorrel, a unique green that has a strong lemony flavor which lends itself beautifully to soups and makes a delightful pairing with salmon or chicken. We’ve included a little template of ideas for the components here, but hope you’ll have fun building your own combinations too!
Category
Bowl
Author:
Signe Quitsland
Ingredients
1 clove garlic or 1 tablespoon sliced green garlic
- ⅓ cup olive oil
- 1 cup sorrel, washed and roughly chopped
- ½ cup spinach or parsley, washed and roughly chopped
- 1 tablespoon water
- 2 tablespoons lemon juice
- ½ teaspoon salt
1 tablespoon olive oil
- 2 tablespoons thinly sliced green garlic (or 2 cloves garlic, minced or thinly sliced)
- 2 cups cooked grains of your choice
- Salt
½ shallot or red onion, thinly sliced
- 1 cup shaved vegetables (i.e. radish, fennel, carrot ribbons, celery, asparagus, etc)
- Pinch of salt
- 1 tablespoon lemon juice
2 cups or a 15 ounce can of cooked chickpeas
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ - ½ teaspoon black pepper
- ¼ teaspoon sumac (optional)
7 ounces (about 2 ½ cups) mushrooms, cut or torn into ¼” thick pieces
- 2 tablespoons olive oil
- 2 cloves garlic, grated
- 1 small shallot, thinly sliced
- Salt
- 2 teaspoons sherry vinegar
- 1 tablespoon parsley, minced
For the Sorrel Sauce (makes about 1 cup)
For your Grains
Simple Raw Vegetable Salad (makes about 1 ½ cups)
Crispy Roasted Chickpeas (makes about 2 cups)
Roasted & Marinated Mushrooms (makes about 1 ½ cups)
Directions
For the Sorrel Sauce (makes about 1 cup)
In the base of a blender or food processor, combine garlic, olive oil, and salt. Process until smooth. Add your sorrel and spinach or parsley, and process until finely chopped, scraping down the sides of the bowl as needed. Add water and lemon juice and blend until smooth. Season to taste with additional salt as needed. Store leftovers in the fridge, and use within 1-2 days.
For your Grains
In a small skillet heat olive oil over medium heat, and add your garlic and a pinch of salt. Sauté for a 2-3 minutes or until the garlic has softened. Transfer to a bowl with the grains and mix to combine. Season to taste with salt as needed.
For Assembly
In each bowl, put a big scoop of the grains, a handful of greens, and a combination of the vegetables you’ve chosen (roasted and/or raw!). Add any proteins or other additional add ins as you’d like, and drizzle some of the sorrel sauce over everything. Enjoy!
Simple Raw Vegetable Salad
Combine shallot or red onion with shaved vegetables in a bowl. Add a pinch of salt and toss with the lemon juice. Let sit for 10 minutes before serving.
Crispy Roasted Chickpeas
Preheat oven to 450º F and line a baking sheet (a rimmed one if you’ve got it!) with parchment paper.
- Drain chickpeas of their liquid and rinse, then dry them as best as possible by rolling them on a towel. Toss chickpeas with oil, salt, pepper, and sumac in a bowl, and pour onto prepared baking sheet. Bake for 10 minutes, toss and turn the chickpeas, then bake for an additional 10 minutes until golden brown and crispy. Set aside to cool for 5-10 minutes before eating.
Roasted & Marinated Mushrooms
Preheat oven to 450º F, and line a baking sheet with parchment paper.
- In a large bowl, combine mushrooms, olive oil, garlic, shallot, and two big pinches of salt. Massage gently with your hands to coat the mushrooms. Transfer to prepared baking sheet and spread mushrooms out evenly so there is some space between them (this will give them crispy edges and prevent the mushrooms from steaming). Roast for 20-25 minutes, or until golden brown and crispy on the edges. Transfer to a bowl and let cool for 5 minutes. Add sherry vinegar and parsley, toss to combine, and season with additional salt to taste.