HOME/MADE: How To Make a Hippie Bowl

I'm obsessed with breakfast grain bowls, those meals-in-a-bowl that have an air of West Coast hippie and are more about foraging in the fridge than actual cooking. Once you master the basic formula, you'll never ask yourself "what's for breakfast" (or lunch) again.  Now it's just a bowl with everything you love in it.

 

1. CHOOSE YOUR GRAIN

Just use leftover grains/beans/legumes from last night's dinner, or make a big batch on the weekend to feed off of all week long. If you've been curious about a new grain variety, look at the grain bowl as an opportunity to try it. Hearty, flavorful grains like quinoa, sorghum, amaranth, millet, or black rice are all great here. As are beans and lentils. You can always cook your grains (and beans/lentils) in lightly salted water, but you can also add more flavor by simmering it in chicken or vegetable broth. 

2. USE A RAINBOW OF RAW AND COOKED VEG

Load up your grain bowl with your favorite raw, roasted, steamed, or even leftover vegetables—the more the merrier. Think about texture here - you want a good balance of crunchy raw vegetables (I love radish) and some heartier roasted fare (roasted root vegetables are my go-to). Greens, raw or sautéed, are always a great addition. Think about color, too—you'll get the most nutritious bowl with a rainbow of vegetables.

3. PUT AN EGG ON IT

Unlike most dishes, meat isn’t the star here. Grain bowls don't need a ton of protein to be completely satisfying. Usually, an egg is the only extra protein you need. Poached, sunny-side up, or soft-boiled—they all pair well with grain bowls, thanks to that luscious runny yolk.

4. USE LOTS OF SAUCE

Be generous with your sauce - it’s truly what holds your grain bowl together.  Douse your bowl anything from tamari soy sauce or tahini to straight up sriracha or hot sauce (which always pairs perfectly with an egg). Don’t underestimate the potential of adding salsa, hummus, guacamole (or anything you might dip a chip into). And another crazy idea? Mix a couple of your sauces together—sometimes, they just taste better that way.

5. FINISH WITH SOMETHING TANGY AND CRUNCHY

Just one or two final ingredients really help your grain bowl pop. I usually go for something with a bit of acid and some kind of crunch. That can be anything from feta and kimchee to sprouts and roasted seeds to crunchy seaweed sheets and a squeeze of lime. Let your intuition steer the way here—no breakfast bowl can ever be wrong (no matter how weird).

This post was originally created for EPICURIOUS - see the feature here!

SK Updates!

For those of you who haven't checked it out yet, I'm nominated for a SAVEUR Food Blog Award along with many other awesome, talented ladies.  I'm so excited to be featured (and noticed) for the Special Diets category ie. being gluten-free (in my case).  I'm honored to be included with so many fellow bloggers like Laura, Anya, Sarah, Kelsey and Shelly.  Special diets FTW ;) !

Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Lots of new weekly recipes lately on Clementine Daily!  We post new recipes every week for ON THE MENU:

Spring Steamed Mussels with Butter, White Wine & Dill

Spring Steamed Mussels with Butter, White Wine & Dill

Raw Kale Salad with Roasted Herb Vegetables

Raw Kale Salad with Roasted Herb Vegetables

Spicy Tamari Tofu with Scallions & Lime

Spicy Tamari Tofu with Scallions & Lime

Tarragon Oil Baked Fish with Kale Pesto Quinoa

Tarragon Oil Baked Fish with Kale Pesto Quinoa

Last, but not least: My friend and fellow editor @ Clementine conducted this interview with me  for their "MEET THE EDITOR" series.  Thanks again, dear Amanda!