St. Catherines Power Bowl

Name: St. Catherines Power Bowl
Cuisine: Canadian
Ingredients: ½ oz Arugula Leaves; 1½ oz Broccoli Rabe - blanched; ½ oz Parsley, Italian; ½ oz Parmesan Cheese, grated; 1 tbsp Pine nuts, raw; 2 tsp Pumpkin Seeds, toasted; Kosher Salt, to taste; White pepper, fresh ground, to taste; White pepper, fresh ground, to taste; ¾ cup Baby kale leaf; 12 oz Quinoa brown rice, cooked; Splash of EVOO + Lemon juice; 20 each Chick Peas; 40 oz Sweet Potato, 24 slices; 32 Shaved Radish, slices; ½ cup Toasted Pepitas; 32 each Shimeji mushrooms (3 oz); 4 oz cooked Lobster Meat sliced-tail; 2 Avocados, halved, sliced shingled into rose; 2 Avocados, halved, sliced shingled into rose; 1¾ tbsp Walnuts, toasted; ½ tsp Garlic, minced; 1 tbsp Quinoa Flakes, white, 1 tbsp soaked water; 1 tbsp Quinoa Flakes, white, 1 tbsp soaked water; 1 tbsp Quinoa Flakes, white, 1 tbsp soaked water; 1¾ tbsp Tahini; 1½ tbsp Lemon juice; 4 tsp Olive Oil; Salt, to taste; ¼ tsp Sumac

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Broccoli Rabe Pesto

½ oz Arugula Leaves
1½ oz Broccoli Rabe - blanched
½

Americas
Canada
Fish course
Pescatarian
Gluten-free

Method

Prepare Pesto - In a blender bowl start to puree the garlic, nuts, seeds & cheese, adding the oil slowly until smooth. Add in the arugula, parsley, broccoli rabe & more oil as needed. Season with S/P, to taste. Store in airtight container & chili the pesto to retain the bright green color.

Prepare Tahini Dressing - Blend together the walnuts, garlic, quinoa Flakes, tahini, l