Food bowls are a thing. They appear on menus of many restaurants these days. I have recently experienced two very good ones; one called a Philosophy bowl and the other was called a Harvest Pasta bowl. I decided to try to make my own version and created a hybrid of these two bowls.
My bowl creation has a base of brown rice and the toppings include roasted vegetables of Brussels sprouts, tomatoes, and butternut squash then sprinkled with roasted pumpkin seeds, dried cranberries, and crumbled goat cheese. A dollop of hummus and a drizzle of lemon-tahini dressing completes the dish. I have included the recipe I use for the lemon-tahini dressing.
This may not be the prettiest of all lunches, but it is packed with a depth of flavors and a variety of textures. It is also a nutritious meal that is quite fulfilling.
Lemon Tahini Dressing
In bowl, whisk together 8 Tbsp sesame tahini, 1/4 cup each of lemon juice and extra-virgin olive oil, 2 Tbsp each of water and finely chopped flat leaf parsley, 2 tsp minced garlic, 1/2 tsp kosher salt, and 1/8 tsp cayenne.
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