Autumn Hallelujah Bowl
This recipe is 100% gluten free
- In a covered medium saucepan, bring broth and quinoa to a boil.
- Reduce heat to medium, crack lid, and simmer until all of the liquid has been absorbed.
- Splash Ume plum vinegar over cooked quinoa, and stir it in.
- Preheat oven to 400 degrees.
- Toss potato slices in coconut oil and salt and pepper, and spread evenly on a baking sheet.
- Roast for 30 minutes, turning halfway through.
- In a deep sauté pan, heat vegetable broth over medium heat.
- Add garlic and tamari, and simmer for 1-2 minutes.
- Add greens, stir, and cover for 2 minutes.
- Add lemon juice, stir, and cook for one more minute.
- Taste for seasoning, and remove from heat.
- In a sauté pan, heat coconut oil over medium heat.
- Add shallots and mushrooms, and sauté for 2-3 minutes.
- Add vinegar, tamari, and maple syrup, and cook for another 4-5 minutes.
- Remove from heat.
- Add all ingredients to a Vitamix or other high speed blender, and blend until smooth.
- Build your bowl however you like, but I recommend starting with some quinoa, and then top it with the mushrooms, greens, and sweet potato slices.
- Drizzle the tahini sauce over top, and garnish with some fresh chopped parsley.
- Bon appetite.
I’ve made this a couple of times and just loved it. It’s a bit complicated but well worth the effort. The second time I made it I took a few short cuts, and it still tasted great. Chef Reyes has really added a new dimension to Hallelujah cooking – so unusual, new, and tasty.