Healthy eating doesn’t have to be green juices and kale galore. Award-winning food blogger and author Sara Forte looked to sprouts, sunflower seeds, tofu and avocado — “the original health food trends” — for the Hippie Bowl in her new book, “The Sprouted Kitchen: Bowl + Spoon.”
Besides the fact that it’s a one-bowl dish you can easily eat on the couch, this recipe is a great one for your repertoire because it works well with substitutions, meaning throw in anything lying around in your fridge. Read more from Forte below and get the recipe.
"I use the word hippie with utmost endearment. I feel like sprouts, sunflower seeds, tofu, and avocado are all items that came from the original health food trends, and we are embracing them here in this light bowl meal. You can replace the millet with brown rice or the tofu for another protein if you prefer—this recipe takes well to substitutions. I’ll also note that this meal packs well for plane trips and long car rides—nothing terribly perishable and it fills you up with all its fiber and crunch.It’s Hugh’s favorite bowl and his other favorite food is cheeseburgers, so that’s enough for me."
2 (14-ounce) extra packages firm tofu¼ cup coconut sugar
3 tablespoons low-sodium soy sauce
or tamari3 tablespoons sambal oelek (chile paste)1½ tablespoons apple cider vinegar3 tablespoons toasted sesame oil—SPICED SUNFLOW ER SEEDS¾ cup raw sunflower seeds¼ teaspoon sea salt¼ teaspoon cayenne1 tablespoon muscovado sugar—
1 cup millet2 cups low-sodium vegetable broth
2 tablespoons extra-virgin olive oil or
coconut oil3 cloves garlic, minced4 cups stemmed, chopped kale4 cups (about 5 ounces) baby spinachSea salt
Juice of ½ lemon
4 carrots, shaved into ribbons
1 cup sprouts (broccoli, pea, or micro
greens)2 avocados, peeled and quartered
“Reprinted with permission from Sprouted Kitchen Bowl + Spoon by Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Hugh Forte © 2015