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

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

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.