Plant Bowl

Name: Plant Bowl
Yield: Serves 4–6
Ingredients: 4 cups filtered water; 2 cups white quinoa, rinsed; 1 tablespoon sea salt; 4 bay leaves; 1 fresno pepper; ½ teaspoon sea salt; ½ cup almonds, toasted; 1 cup piquillo peppers, coarsely chopped, from jar or can, reserving the liquid; ½ cup cold water; 1 cup tahini; 1 preserved lemon skin; ¼ cup lemon juice; 1 serrano chile; 2 cups black lentils; Filtered water; 1 large kabocha squash, peeled, seeded, and cut into 2-inch pieces; ¼ cup extra-virgin olive oil; ½ teaspoon smoked paprika; ¼ cup sherry vinegar; 1 garlic cloves, chopped; 1 bunch Tuscan kale, de-stemmed and ripped into bite-size pieces; ¼ sliced avocado; ¼ cup mustard frill; Edible flowers; 2 tablespoons olive oil; 1 large pinch sea salt; 2 tablespoons lemon juice; 1 pinch of sea salt

Quinoa. Preserved Lemon Tahini. Piquillo Romesco. Sprouted Lentils. Roasted Kabocha Squash. Kale

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Quinoa

2 cups white quinoa, rinsed
4 cups filtered water
4

Main course
Preserve
Vegan

Method

Quinoa

Place all ingredients in a saucepot and bring to a boil. Reduce to a simmer and cover for 20 minutes. Remove from the heat and spread in an even layer on a rimmed baking sheet to cool. Remove and discard bay leaves.

Preserved Lemon Tahini

Whisk together all ingredients in a medium mixing bowl and