It’s spring here in Ottawa (which is lovely AND disconcerting, as it’s only mid-March and we’re usually still snowed in at this point), which has given me a burst of energy. It also has me craving lots of fresh, green things, and this dish hits the spot.
If you’re ever in Toronto, you need to try out Fresh. I was introduced to these restaurants a few years ago by a friend and now no Toronto trip is complete without a meal there. My favourite items on their menu are their bowls: you get either noodles or rice with different toppings (vegetables, grilled tofu, etc.) and dressings and sauces. Every one I’ve tried has been delicious, but the Green Goddess bowl is my favourite. So much so that I bought one of their cookbooks, Refresh, so that I could make it at home. You should too!
Green Goddess Bowl
For the Tahini Sauce
- 2 cloves garlic, minced
- 1/2 cup chopped parsley
- 1/2 tsp sea salt
- 2 tbsp lemon juice
- 2/3 cup filtered water
- 1/2 cup tahini (sesame butter)
For the Simple Sauce
- 1/2 cup tamari
- 3 tbsp sesame oil
- 1 1/2 inches ginger root, peeled and minced
- 4 tbsp lemon juice
For everything else
- 1 head broccoli, cut into florets
- 1 head bok choy, torn (I don’t usually use this and the dish hasn’t suffered)
- 1 bunch green kale, torn
- 1 bunch swiss chard, torn
- 6 cups cooked brown rice OR cooked noodles of your choice (I’ve had the bet results with spinach quinoa noodles!)
- 2 sheets nori, torn
- 1/3 cup sunflower seeds, toasted (sesame seeds are also a delicious substitution)
- 1/2 cup white pickled ginger (which I also don’t usually use)
- To make the tahini sauce: Put the garlic, parsley, salt and lemon juice in a blender or food process and pulse a few times. Add the water and sesame butter, and run until smooth.
- To make the simple sauce: Put all the ingredients in a saucepan and bring to a boil. Let simmer for 10 minutes. Remove from heat and let cool.
- Steam broccoli and greens until they are tender and bright green.
- Put 1 cup rice/noodles in a large bowl. Drizzle with 2 tbsp tahini sauce. Place nori pieces on top.
- Arrange the steamed greens and broccoli on the rice/noddles and sprinkle toasted sunflower seeds on top. Drizzle with 2 tbsp of simple sauce.
- Garnish with a pinch of pickled ginger if you’re so inclined.
- Serve and enjoy!