Kramer’s Dynamite Summer Veggie Bowl


THIS RECIPE WAS unashamedly adapted from one I found online while checking out the motivational pages on The Berry. Yeah yeah, let’s move on to the food instead of asking why I frequent such a girly website.

The photo of the Black Quinoa + Roasted Vegetable Bowl from Pixels + Crumbs looked so good, I resolved to make something like it soon, and after today’s killer workout, I arrived home ready to eat everything in the fridge and perhaps the fridge too. However, with supreme self-control, I fired up the Mac to get the recipe and kicked the stove into life while reaching for one of my trusty knives.

DrF-SummerSaladI just used what I had on hand, making a few substitutions here and there to add more post-workout carbs or to compensate for a missing ingredient, but the end result is delicious. All the different flavours and textures combine beautifully, even the coolness of the tomato makes for a luscious contrast against the warmth of the kale and the quinoa. As the original recipe points out, you could make as many changes as you liked and still end up with a tasty dish, but I’d keep the quinoa and kale in there because they work so well together. Feel free to ditch the canned ingredients and go with fresh cooked but I was starving.

This is what I did, with amounts and portions perfect for two (or one hungry Kramer):

Sautéed Kale

1 bunch of organic kale

Half a big red onion

2 garlic cloves

1 tablespoon olive oil

Tear or cut the kale leaves from the stems (I discarded the stems because they can be quite bitter and can take a while to cook). The leaves can be left in pieces as large as 6 to 8 cm around. Finely chop the onion and garlic. In a large frying pan heat the olive oil, then add the garlic and onion and cook for a minute till the onion is soft and browning slightly. Add the kale leaves and cook with a lid on so the steam gets to them, stirring occasionally. Cook for a few minutes till the leaves are wilted. Set aside.

Potato And Chick Pea Salad

Half a can of chick peas

Half a can of Edgell’s Tiny Taters (little canned potatoes that are a great standby in the pantry)

1 tablespoon good olive oil

Dash of soy sauce

Dash of balsamic vinegar

A big handful of fresh parsley

Salt and black pepper

Cut the taters into fine slices, toss them with the chick peas and the olive oil, soy sauce and vinegar. Add the parsley and a bit of salt and fresh ground black pepper. Refrigerate until ready to serve.

Roasted Capsicums

These are obviously super easy – just roast some capsicum chunks in a pan over a medium-high heat with some olive oil or do them under the grill. Slice up and set aside.

Black Quinoa

The black quinoa I used is organic and it’s delicious by itself, let alone mixed into all this goodness – just prepare it according to your method of choice. The web is filled with ways to get perfect quinoa but I’m not fussed about proportions here, I just cover the quinoa with boiling water and boil it without a lid till it softens and opens up. Taste test every few minutes and you’ll know when it’s ready. Drain using a fine mesh colander.

Place all the finished items into a bowl. Add in a sliced tomato, perhaps some raw red onion for a bit of kick if that’s your thing and serve with the kale and quinoa warm. Mix it up and enjoy!  Some fresh ciabatta or sourdough on the side won’t go amiss.

I didn’t bother with a dressing for the whole bowl as per the original recipe because the individual flavours seemed so perfectly suited to each other, but if you prefer, here’s the dressing of choice:

Garlic Ginger Dressing

1 tablespoon fresh grated ginger

1 clove of garlic minced

1/2 lemon juiced

1/3 cup olive oil

Fresh ground black pepper

Whisk together ginger, garlic, black pepper and lemon juice, slowly add olive oil until emulsified.

 

 

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