Sheet Pan Chicken and Yam Bowl with Salsa Macha (with Tofu Variation)

SALSA MACHA RECIPE:

1 cup olive oil
1/2 cup raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds
4–6 cloves garlic- whole
1 shallot, sliced
4 dry Guajillo Peppers (1 ¼ ounces) or sub other dried mild to medium peppers.
2 teaspoons apple cider vinegar
1 teaspoon salt
1 teaspoon coriander ( optional)
1 teaspoon chipotle powder (optional, add to taste for heat)
1 tablespoon toasted sesame seeds ( optional)

SALSA MACHA BOWLS:

1 medium yam-diced into ½ inch thick cubes
1 red bell pepper- sliced into 1 inch thick wedges ( or use poblano peppers)
1/2 red onion- into 1/2 inch thick half moons
2 boneless chicken breasts or thighs, or use tofu filets
drizzle of olive oil, generous sprinkle salt, pepper and cumin

Optional Bowl Bases- Seasoned Black Beans, Black Rice, Cooked Rice, Cauliflower Rice, Greens

Bowl Toppings- avocado, sprouts, cilantro, lime, sesame seeds

Salsa Macha: (see notes)

Discard stems and seeds from chilies and break them into smaller one inch pieces.

In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.

Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.

Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
Pour into a jar, and stir in toasted sesame seeds.

To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.

To make the BOWLS

Pre heat oven to 425F

Place prepped yams, onions and peppers on a parchement-lined sheet pan.

Place chicken or tofu on the side of the sheet pan.

Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.

Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.

Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the Salsa Macha and sprinkle with sesame seeds.

notes

Salsa Macha Notes:
Feel free to use different chilies, or mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.

You can also make the Salsa Macha first and use it as the marinade – coating the chicken or tofu before baking. To save time, here I have you make this while the chicken/tofu is baking, then spoon it on after. It’s great either way!

Spring Sheet Pan Tarragon Chicken with Leeks and Asparagus (with Tofu Variation)

Marinade:
4 cloves garlic cloves
zest of one small lemon
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
1 teaspoon salt
1/2 teaspoon black pepper
generous pinch cayenne, chili flakes, or aleppo pepper
1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
——
Cucumber Yogurt Sauce:
3/4 cup plain yogurt
1 garlic clove- minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt, more to taste
1 cup finely diced cucumber
2–3 tablespoon fresh dill, parsley or mint, or a combination
pepper or chili flakes to taste
—–
Cauliflower Rice
1 tablespoon olive oil
1 large shallot ( or ½ cup finely diced onion )
2 cloves garlic, minced (or use 1 tsp granulated garlic)
3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
salt, pepper, cayenne to taste
optional- lemon zest, fresh herbs
——
Optional Bowl Additions:
1–2 cups diced cucumber
1–2 cups tomatoes- sliced in half or diced
1 avocado, sliced
fresh greens- arugula or fresh herbs

Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
Toasty Pita

Place marinade ingredients in a medium bowl and stir.

Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.

Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.

Pre heat grill to High heat. ( you can also sear or bake- see notes)

Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.

Start the Cauliflower Rice:

In a large skillet, heat oil over medium- high heat.

Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.

Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.

Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.

When cooked, slice chicken or portobellos and any other veggies you had grilling.

Assemble Bowls:
Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

Souvlaki Bowl with Cauliflower Rice

Marinade
4 cloves garlic cloves
zest of one small lemon
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
1 teaspoon salt
1/2 teaspoon black pepper
generous pinch cayenne, chili flakes, or aleppo pepper
1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
——
Cucumber Yogurt Sauce
¾ cup plain yogurt
1 garlic clove- minced
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon salt, more to taste
1 cup finely diced cucumber
2–3 tablespoon fresh dill, parsley or mint, or a combination
pepper or chili flakes to taste
—–
Cauliflower Rice
1 tablespoon olive oil
1 large shallot ( or ½ cup finely diced onion )
2 cloves garlic, minced (or use 1 tsp granulated garlic)
3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
salt, pepper, cayenne to taste
optional- lemon zest, fresh herbs
——
Optional Bowl Additions:
1–2 cups diced cucumber
1–2 cups tomatoes- sliced in half or diced
1 avocado, sliced
fresh greens- arugula or fresh herbs
Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
Toasty Pita

Place marinade ingredients in a medium bowl and stir.

Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.

Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.

Pre heat grill to High heat. ( you can also sear or bake- see notes)

Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.

Start the Cauliflower Rice:

In a large skillet, heat oil over medium- high heat.

Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.

Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.

Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.

When cooked, slice chicken or portobellos and any other veggies you had grilling.
Assemble Bowls:

Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

Sheet Pan Tandoori Chicken with Vegetable (with Tofu Variation)

Marinade:

1/2 cup plain yogurt whole milk yogurt
2 tablespoons olive oil
1 tablespoon lime juice
6 fat garlic cloves
1 tablespoon fresh ginger, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons garam masala
2 teaspoons paprika (not smoked)
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon pepper
——
1 1/2- 2 pounds chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick

1 layer of vegetables, sliced or diced 1/2 inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)

olive oil
salt
pepper

Garnish: cilantro, scallions.

Serve over: basmati rice, with Cucumber Raita and Indian Naan Bread.

Preheat oven to 425F.

Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken/ tofu aside.

Cut veggies to roughly 1/2 inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.

Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.

Bake 25 minutes in the middle of the oven.

Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.

notes

Serve over fluffy basmati rice, or with naan bread with a side of raita!

If using chicken breasts, cooking time will shorten- baste at 20 minutes, and these should be done at 25 mins depending on size.

Pressure Cooker Peanut Chicken

1 1/2 lbs chicken breast, cut into 1 inch cubes, sprinkled with pinch of salt
3 fat cloves garlic, rough chopped
1 tablespoon fresh ginger, chopped ( or use ginger paste)
1 teaspoon oil
13 ounce can coconut milk (liquid and solids) DIVIDED, (do not use light- too watery)
3 tablespoons soy sauce (or use GF liquid amino acids)
3 tablespoons honey (or coconut sugar or brown sugar)
2 tablespoons fresh lime juice, more to taste
1 tablespoon chili garlic paste (or sriracha, or sambal olek)
—–
1/2 cup peanut butter (or sub almond butter)
optional additions : 1 tablespoon lemongrass, 4-5 kefir lime leaves

Chili Cucumber Salad

3 Turkish cucumbers, cut into ½ inch thick, diagonal half-moons
2 tablespoon rice vinegar
1 tablespoon chili garlic paste
pinch salt and sugar (optional)
optional – basil ribbons, scallions, or cilantro

Serve over rice or a bed of spinach (either raw or wilted) or both, with the optional Chili Cucumber Salad

Sprinkle with the optional Peanut Chili Crunch, or even just roasted peanuts.

Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you’ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir. Drop the peanut butter in spoonfuls over top of the chicken (don’t stir it in).

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add more chili paste and lime. Sauce will thicken slightly as it cools.

(Alternately, if cooking on the stove top, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin, reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach – or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

notes

Stirring in the peanut butter after the chicken is cooked, or dropping it on the top of the chicken will prevent the sauce from getting too thick at the bottom of the instant pot which can cause a mild scorching. So drop it on top, or add it after you release the pressure.

The sauce will start off a bit watery, but will thicken as it cools.

This will become more and more delicious over the next couple days. When cooking chicken breast in a pressure cooker, the meat seems to “contract”. If you allow the pressure-cooked chicken time to “rest” (keeping in on the “warm” setting for a while) it will expand and absorb some of the sauce -the sauce will thicken and the chicken will relax a bit and become more tender and flavorful. That’s why dishes like this usually taste better the next day. A great one to make ahead!

If making or prepping ahead, I would just cook it ahead and refrigerate, allowing the flavors to meld.

To prep this ahead, and cook it later- blend all sauce ingredients (except peanut butter) in a blender. Pour over the raw chicken (in a ziplock bag) and store in the fridge for up to 3 days. Then pour it in the Instant Pot. Drop peanut butter on the top of the chicken or stir it in after it is cooked. Follow the rest of the directions above.

Chicken Breast cooking Times:
6-ounce chicken breasts- 6 minutes on high pressure for fresh ( 10 minutes on high pressure for frozen)
8 ounce chicken breasts -7 minutes on high pressure for fresh (11 minutes on high pressure for frozen)
10 ounce chicken breasts- 8 minutes on high pressure for fresh (12 minutes on high pressure for frozen)

Sheet Pan Chicken Shawarma Bowl with Cauliflower (with Tofu Variation)

1– 1 1/2 pounds chicken ( breast or thigh) or tofu or a mix of both
1 onion
1 red pepper- optional
1 cauliflower – optional see notes

Quick Shawarma Marinade:

1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic ( or two cloves, finely minced)
2 tablespoons olive oil

Wrap Options:

4 x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.

Caribbean Bowl with Sheet Pan Roasted Chicken (or Tofu)

16 ounces chicken breasts or tofu filets ( or use some of each)
1 diced yam ( 3/4 inch dice), or try sliced plantains!
1 sliced onion
1 red or yellow bell pepper -cut into one inch wedges
1/2-cabbage ( cut into wedges) or sub parsnips or carrots
1 can black beans ( or sub cooked grains)
1 ripe mango
1 lime
2 scallions, sliced

Caribbean Marinade:

1/4 cup olive oil
1/4 cup fresh orange juice, plus 1 teaspoon zest
2 teaspoons soy sauce or Gluten free Braggs Liquid Amino Acids
2 teaspoons honey, maple or agave
5 fat garlic cloves
1 teaspoon allspice
1/2 teaspoon salt, more to taste ( after)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove ( or sub nutmeg)
1/4 teaspoon cayenne or chili flakes or alleppo ( optional)

Preheat oven to 425 F.

Place marinade ingredients in a blender and blend until smooth.

Place tofu and/or chicken on a parchment lined sheet pan and season with salt and pepper. Pour some marinade over top, brushing and turning them over to get both sides coated well.

Prep the veggies and place on the sheet pan in a single layer alongside the tofu/ chicken ( or use another sheet pan) and either use any extra marinade to lightly coat the veggies, or season with salt, pepper and a drizzle of olive oil. You may have extra marinade depending on how many servings you make.

Place sheet pan in a hot oven and roast until the chicken is cooked through and veggies are tender, about 20-25 minutes. Give the veggies a quick toss after 15 minutes , for more even cooking.
Slice the mango and scallions and heat the beans in a small pot.

Season the beans with salt, pepper and a teaspoon of cumin.

Divide the seasoned warm beans among 2-4 bowls, arrange with the roasted veggies and tofu or chicken. Add sliced fresh mango, squeeze with lime and sprinkle with scallions.

Tandoori Bowl with Sheet Pan Roasted Cauliflower (with Chicken Variation)

1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
1 can chickpeas, drained, rinsed, patted dry
1–2 boneless, skinless, chicken breast (optional)
1/2 red onion, sliced into ½ inch thick rings or wedges
2–3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1 – 2 tablespoons Tandoori spice ( see below)

Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.

Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)

2 tablespoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon cayenne pepper ( optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

GREEN HARISSA SAUCE

Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma.

Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.

Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.

Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.

To make Green Harissa Sauce, see recipe.

notes

Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.

Sunshine Bowl with Tahini

4 cups hot cooked brown rice, quinoa or other whole grain
1 cup cubed extra-firm tofu
4 Cups fresh raw crunchy veggies, grated and/or sliced – grated beets, grated carrots, radish, daikon, kohlrabi, cucumber, jicama, peppers, tomatoes
2 cups packed leafy green–kale, spinach or arugula
2 T chives or scallions- chopped
2 T sunflower seeds
1 tsp Braggs Liquid Aminos ( or tamari or soy sauce)

Sunflower Seed Tahini Sauce:

1/4 cup sunflower seeds – roasted or raw
1/4 cup fresh orange juice ( half an orange)
2 tablespoons nutritional yeast flakes
2 tablespoons Bragg’s Liquid Amino’s or soy sauce
2 tablespoons apple cider vinegar
1/2 cup water
1–2 cloves garlic
1 tablespoon fresh ginger ( optional)
1 tsp toasted sesame oil
1 tsp bee pollen ( optional)

Cook grain or rice according to directions. Drizzle 1 teaspoon Braggs liquid amino over cubed tofu in a bowl and set aside, letting it marinate.

Prep all veggies (peel- then grate or slice).

Make sunflower tahini sauce– place all ingredients in a blender and blend until smooth.
When grain is cooked, divide among 4 bowls. Top with chopped kale. Arrange veggies and tofu overtop.
Drizzle with tahini sauce. Garnish with chopped chives ( or scallions ) and sunflower seeds.
Notes: you can also pan sear tofu ( blot dry after marinating and coat in cornstarch, sear in oil until crispy)

Tuna (or Tofu) Poke Bowl

BASE – 1-2 cups of your choice of:

cooked brown rice
soba noodles
kelp noodles or seaweed salad
cucumber or zucchini noodles
baby spinach or mixed greens
Shredded cabbage and carrots

Marinated Ahi Poke Recipe:

8 ounces ahi tuna ( or extra firm or baked tofu), cut into ¾ inch cubes
3 scallions, sliced thinly at a diagonal
1/2 cup chopped cilantro
1 garlic clove, finely minced ( use a garlic press)
1 teaspoon grated ginger, or use ginger paste
1 teaspoon toasted sesame seeds
2 tablespoon shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
1 tablespoon toasted sesame oil
2 teaspoons honey or agave
1–2 tablespoon hijiki seaweed (optional)
for spicy, add a teaspoon garlic chili paste, or chili flakes.

Optional BOWL TOPPINGS: avocado, sprouts, edamame, roe, grated carrots, grated beets, cucumber, fresh sliced, mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake (Japanese sesame seaweed spice mix), kimchi, chili threads, Sriracha

QUICK PONZU SAUCE ( optional- make this if making the whole bowl)

1 1/2 teaspoons rice wine vinegar
1/8 cup mirin
1/8 cup soy sauce or GF Braggs Liquid Aminos
1/8 cup fresh squeezed orange juice (half an orange)
1 tablespoon fresh lime juice

If cooking rice or noodles,start and cook according to directions on the stove.

Cut fish (or tofu- blotting extra well first) into 1/2 inch cubes. Place in a bowl. Add scallions, garlic, ginger and sesame seeds.

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Make the quick ponzu sauce, combining ingredients in a small bowl.

Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc).

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Serve with chop sticks and Sriracha.

notes

You can simply just make the poke itself ( with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the ponzu sauce

Poke Bowl

Pick a base for the bowl:

brown rice or try jade rice
kelp noodles or seaweed salad
zucchini noodles
kale, baby spinach or mixed greens
shredded cabbage, jicama or carrots
Pick a Protein:

ahi tuna
wild salmon
albacore tuna
scallops or cooked shrimp
tofu

Pick “mix-ins”:

scallions, red onions, pickled onions
cilantro, dill, basil, shiso
toasted sesame seeds
kimchi
nuts- almonds, macadamia, cashew, peanuts, pine nuts
seaweed- like hijiki
fresh chilies
fresh ginger

Pick Bowl Toppings:

avocado
sprouts
edamame
roe
grated carrots, beets
cucumber
fresh mango
radishes
crispy shallots
shredded cabbage
nori
pickled ginger
shiso leaves
pomegranate
furikake seasoning
kimchi
chili threads

Oaxacan Bowl with Sheet Pan Roasted Peppers and Sweet Potatoes

Spice Rub

2 teaspoons cumin
1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
1/2 teaspoon kosher salt

Sheet Pan ingredients

1/2 a red onion, cut in ½ inch wedges
1 medium yam or sweet potato- diced into ¾ inch cubes ( leave skin on)
8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
½ cup pecans
2 teaspoons maple syrup
1 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)
Garnish: Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce

Quick Cabbage Slaw

1/2 of a a red cabbage, shredded
1 tablespoon olive oil
1/4 cup chopped cilantro or scallions or both
1 teaspoon coriander
1/8 teaspoon kosher salt
1 tablespoon lime juice
instructions
Preheat oven to 400F

Mix cumin, chipotle and salt together in a small bowl.

Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or 2/3 of the spice.

Place in the oven for 20-30 minutes, tossing halfway through.

On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup and 1 teaspoon of the spice mix. Place in the oven (on a lower rack) for 10-12 minutes, or until lightly browned. When you pull it out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.

Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.

Slice the avocado.

When the veggies are fork tender, assemble the bowls. Divide the beans among 2-3 bowls. Divide all the veggies, placing them over the beans, and top with slaw and add the avocado.

Serve with the Chipotle Mayo ( vegan-adaptable) or Vegan Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. ?

Noodle Bowl with Seared Ahi and Ponzu (with Tofu Variation)

4 ounces dry soba noodles ( or rice, rice noodles, GF noodles, or cooked zucchini noodles)
6 ounces ahi tuna or tofu ( see notes)
1–2 tablespoons coconut or high temp cooking oil
2 radishes ( watermelon radishes are pretty)
1 Turkish cucumber, sliced ( or carrot, shredded)
1/2 avocado, sliced
garnish- scallions, chives, chive blossoms
handful sprouts- sunflower or daikon are nice
other options: grated veggies like carrots, cabbage, kohlrabi, beets, snow or snap peas, edamame, fresh peas, daikon, baby spinach or greens.
Sesame crust

2 teaspoons sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon granulated onion or garlic
1/4 teaspoon sugar ( optional, helps caramelize)
1/4 teaspoon chili flakes

Ponzu Dressing:

1/4 cup orange juice ( juice from 1/2 an orange)
1/8 cup soy sauce or GF Liquid Aminos or coconut aminos. ( Smoked shoyu is nice too)
1/4 cup mirin ( or sub a mix of 2 teaspoons honey and 3 tablespoons water)
1 tablespoon rice wine vinegar
1/8 cup toasted sesame oil
1/4 teaspoon hondashi granules ( optional- adds a nice smoky depth, but not vegan)
pinch salt and pepper

Cook noodles according to directions, drain and set aside.

While noodles are cooking, pat dry tuna. Mix the Sesame Crust ingredients together on a small plate and coat all sides of tuna, pressing it firmly into the flesh. See notes for tofu.

Make the dressing, set aside.

Heat the oil in a cast iron skillet until smoking hot. You want the pan to be very hot- in order to create the golden crust, without cooking the ahi all the way through. Sear all sides of the tuna for 45-60 seconds on each side, or until the crust is golden. Remove from heat and place on paper towel. Let stand 5 minutes. With a sharp chefs knife, slice across grain into 6-8 thin pieces. The goal is to have the inside nice and rare and but the outside seared and crispy. The secret is the very hot pan.

Divide the noodles among two bowls. Divide the ahi, cucumber, radishes, avocado and sprouts among the two bowls. Sprinkle veggies and noodles with a little salt. Top with scallions or chives or chive blossoms.

Spoon a generous amount of Ponzu dressing over top and serve ( you most likely won’t need all the dressing)

notes

If keeping this vegan, serve it up with Sesame Ginger Baked Tofu or simple pan-seared tofu, seasoned with salt and pepper.

Bahn Mi Noodle Bowl with Tofu (Bun Chay)

2 ounces dry rice noodles (or use zucchini noodles)
Boiling water

Quick pickled veggies:

1/3 cup rice wine vinegar
1/3 cup water
1 cup matchstick carrots (or grated)
1/2 cup sliced radishes (or try daikon or watermelon radish-like in the photos)
1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
1/4 teaspoon salt

Creamy Sriracha Dressing:

4 tablespoons Veganaise or vegan mayo (or use regular)
1 tablespoon water
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)
1 teaspoon sugar or alternative sweetener
1/4 teaspoon salt
1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce)

Bowl ingredients:

6 ounces tofu, patted dry, cut into 1/2 inch cubes (or chicken, see notes)
1 cup thinly sliced cucumber
1 cup thinly sliced cabbage
1/2 a red bell pepper, thinly sliced
1/4 cup fresh torn mint leaves
1/2 a jalapeno, very thinly sliced
lime wedges
optional additions- sprouts, avocado, daikon, grated beet, cilantro

Cook the Noodles: Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside. (I use a shallow baking dish for this)

Make the Pickles (don’t skip!) At the same time heat 1/3 cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill.

Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.

Make the Crispy Tofu: Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).

Assemble the Bowls: divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and Spoon the flavorful dressing overtop.
Garnish the bowls with fresh mint, jalapeño slices and lime wedges.

Bali Bowls with Sheet Pan Peanut Tofu

14 ounces tofu ( non gmo, organic and sprouted if possible- our use firm or extra firm)
1 large yam or sweet potato, cut into 3/4 inch cubes
drizzle of olive oil
3/4 cup uncooked black rice ( or other rice or grain- both optional)
Peanut Sauce Ingredients:

3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
1/4 cup peanut butter (or sub almond butter!)
1/4 cup fresh orange juice (roughly ½ an orange)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons maple syrup, honey, agave or sugar substitute
3 tablespoons toasted sesame oil
1/2 –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
3/4 teaspoon salt

Bowl Veggie Options:

1–2 cups shredded cabbage (or use a mandolin)
1–2 cups shredded carrots
1–2 cups shredded beets
1 cup sliced snap peas
1/2 cup thinly sliced radishes ( or watermelon radishes)
1 avocado
fresh sunflower sprouts

Preheat oven to 425 F.

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick). Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Cut the yam into 3/4 inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Make the peanut sauce, placing every thing in a blender, and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece. Place in the hot oven for 25-30 minutes.

Cook the rice like you would pasta – using this basmati rice method . See notes.

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

Notes:

This would be a delicious meal prep option for healthy lunches. Totally fine served cold!
Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let stand in strainer for five minutes. Fluff with fork. See Basmati Rice method – very similar to cooking pasta.

Sheet Pan Smoky Cauliflower with Chimichurri (for Bowls or Tacos)

Smoky Roasted Cauliflower:

one head cauliflower, cut into small florets
red bell pepper, cut in half
3 tablespoons olive oil
1 teaspoon salt
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground chipotle (optional)
1/2 teaspoon garlic powder

Seasoned Black beans:

1 x 14-ounce can black beans ( serves 2-3, feel free to double) rinsed, drained
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
drizzle olive oil

2 cups cooked rice (optional, or sub quinoa or black rice)

Mexican Slaw (or sub shredded cabbage or radishes)

Chimichurri Sauce

Other toppings: sliced avocado, pickled red onions, cilantro, sprouts.

Heat oven to 425F.

If making rice or quinoa, cook it according to directions first.

Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans (you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.

Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions.

Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.

Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.
notes

Repurpose these into tacos. Fold the warm cauliflower into warm tortillas, add chimichurri sauce, Mexican Slaw, avocado, seasoned black beans if you like, and your favorite hot sauce! Yum!!!

These also taste great as a wrap or burrito.

Pressure Cooker Teiyaki Chicken

Teriyaki Sauce:

1/2 cup low sodium soy sauce or Braggs Liquid Aminos
1/4 cup rice vinegar
1/4 cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.

1/4 cup cold water
3 tablespoons cornstarch
Optional additions: quick cooking veggies- broccolini, asparagus, snow peas, green beans, bell pepper, etc.

Garnish: scallions, sesame seeds, chives, cashews, etc.

Serve with: rice, black rice, in tortillas with Asian Slaw (see related recipe) in a Pineapple

Place Teriyaki Sauce ingredients in the Instant Pot: Soy Sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger and red pepper flakes.

Place chicken thighs in the pot (either cubed or whole).

Close and seal the instant pot, set to HIGH pressure for 10 minutes. ( 9 minutes if cubed).
Let pressure release naturally for 5 minutes, then vent. If shredding, remove chicken and shred the using two forks and place back into the pot. If cubed, leave chicken in the pot. Set the instant pot to SAUTE. Add veggies if you like and saute until tender, about 3-5 minutes.

In a small bowl, mix ¼ cup of water with 3 tablespoons of cornstarch and when veggies are tender, whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.

Serve over rice, or in tortillas with Asian Slaw, garnish with sesame seeds and scallions.

Make the Teriyaki Sauce and set aside.

Make the cornstarch slurry and set aside i a separate bowl.

In a wok or large skillet, heat 1-2 tablespoons high heat oil and sear cubed chicken on all sides over medium heat, until nice and golden and slightly crispy. Take your time here.
Pour the teriyaki sauce over the browned chicken and lower heat letting the chicken cook all the way through.

Once the chicken is cooked through, stir in the cornstarch slurry. Stir until thickened and turn off heat.

Leftovers will keep 3-4 days in the fridge. This recipe can easily be doubled in a 6 quart instant pot.

Sheet Pan Chicken with Zaatar, Carrots, and Avocado

2 pounds boneless, skinless chicken thighs
1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal
1/2 large red onion, sliced 1/4-inch thick
2 tablespoons za’atar
1 lemon, zest and juice reserved
1 pinch kosher salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
2 teaspoons honey
4 tablespoons plus 2 teaspoons olive oil, divided
2 ounces feta, crumbled or thinly sliced
1/4 cup pistachios, finely chopped/crushed into irregular pieces with a knife
1 teaspoon sumac (optional)
1 cup watercress, arugula, or spinach
1 large ripe avocado, sliced

Heat oven to 425 degrees Fahrenheit. Place a parchment-lined sheet pan in the oven while it heats.
In a large bowl, combine chicken, carrots, onions, za’atar, lemon zest, 2 teaspoons kosher salt, pepper, honey, and 4 tablespoons olive oil. Toss well with hands to evenly coat the chicken and vegetables in the olive oil and seasonings. (This step can be done 6 to 8 hours in advance; cover and refrigerate until ready to use.)

Working quickly, empty the contents of the bowl on the hot sheet pan, then arrange the ingredients in a single, even layer. (Careful, the pan will be hot!)
Roast for 12 minutes, then flip the chicken and stir the carrots. Roast for another 8 to 10 minutes, or until the chicken is cooked through (internal temperature should be 165 degrees Fahrenheit in the thickest piece). Remove from oven.

Meanwhile, in a small bowl, mix together the feta, pistachios, and 2 teaspoons of olive oil. Set aside.

Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the chicken and carrots for 1 to 2 minutes, or until they’re starting to brown and crisp around the edges.
Immediately out of the oven, squeeze the juice from half the lemon, and sprinkle the sumac (if using) over the entire dish.

Let cool for about 5 minutes, then toss in the watercress, feta and pistachios, and avocado. Serve warm.

Tarter Sauce

1/3 cup mayonnaise
3 tablespoons roughly chopped cornichon pickles
2 tablespoons roughly chopped capers
1 tablespoon finely chopped dill
2 tablespoons freshly squeezed lemon juice or white wine vinegar

Combine all of the ingredients in a small bowl or jar. Store in an airtight container in the fridge for up to 6 months.

Streusel Topping

250 grams (2 cups) all-purpose flour
250 grams (2 1/2 cups) hazelnut flour
250 grams (1 1/4 cups) granulated sugar
6 grams (1 1/2 teaspoons) fleur de sel
250 grams (2 1/4 sticks) unsalted butter, at room temperature

Preheat the oven: Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.
Make the streusel dough: In a stand mixer fitted with the paddle attachment (or in a large bowl using a spatula), combine the all-purpose flour, hazelnut flour, sugar, and fleur de sel. Add the butter and mix to combine. Using your fingers, break up the streusel dough into pieces about the size of marbles. (Alternatively, push the dough through the holes of a wire rack to get pieces of a more uniform size.)

Bake the streusel: Spread the streusel over the prepared pan and bake until golden, 10 to 12 minutes. The edges should be crunchy and the inside still soft. Let cool completely.

If you can’t find hazelnut flour, pulse 250 grams (3 cups) whole hazelnuts in a food processor or blender until finely ground. You can also substitute almond, pistachio, or walnut flour.