Baby Dragon Bowl with Carrot Ginger Sauce

Baby Dragon Bowl with Carrot Ginger Sauce

Serves 2-4

1 C Dried Black Beans
1/2 Kobocha squash (can sub butternut, acorn, or sweet potatoes)
1 C Brown Rice
1/8 C dried seaweed
1 small bunch Kale

  1. Soak legumes overnight (add a handful of dried seaweed or Kombu).
  2. Steam Brown rice (or any whole grain you love).
  3. Hydrate a dried seaweed for 15 min in clean water (Hijiki or Wakame).
  4. Drain beans and then cover with clean salted water.  Bring to boil then reduce to simmer until soft. (can be made ahead and keep in fridge for 2 days)
  5. Take your kobocha squash and wash well.  Cut in half and remove seeds. Keep the skin on and cut into slices, then down to bite sized pieces. Toss in coconut oil and salt and bake in oven for 30 mins at 375 degrees. (can be made ahead and served chilled)
  6. Shred some carrots (2 big/4 small) with a food processor or cheese grater. (set aside)
  7. By this time your grains, beans, and squash should be done.
  8. Wash Kale and chop to bite sized pieces, then sauté in coconut oil.  Steam it with a splash of water to get it tender.

For the Sauce ( can be made ahead and keep in fridge for a week)

1/4 C Apple Cider Vinegar
1 C shredded carrots
juice of a lemon
1/4 C chopped dill or parsley
2 T sesame oil
1 T fresh ginger (mince or use microplane)
Salt to taste
1/4-1/2 olive oil

Add all ingredients to a blender starting with liquids.

Finish by drizzling olive oil slowly to emulsify. 

To plate:
Use the grain as the base.  Then add a big scoop of beans to one side, squash and kale on the other, then a little space for your seaweed.  Drizzle the top with the carrot sauce and finish with some toasted sesame seeds.  You can also add some tofu or a fried egg on top for extra protein and texture.

Chase Elder1 Comment