Once I was done juicing I found myself craving food. And by food I mean non-raw, non-vegan, warm actual food, preferable with protein. At the same time, I did not want to throw off the momentum I developed during my cleanse. And thus this recipe was born.
What I love about this bowl is that I already had most of the ingredients in my fridge, I was able to put my newfound ginger peeling skills to use, and it is both healthy but hearty enough to ward off the inescapable D.C. chill of late.
A note about the dressing: It’s not going to be super saucy (unlike your blogging host, ba dum dum!). If you are looking for a heavier sauce you can make more. I include a little bit of water because I wanted it a bit more liquidy, but you can adjust based on your preference. If you want a kick, a heavy hand with the red pepper flakes will serve you well.
Ginger Tahini Dressing
1 clove garlic
1/4 inch piece of ginger, peeled and sliced
1/2 tablespoon tahini
1/2 tablespoon water
Juice of 1/2 lemon
Few grinds of salt and pepper
Red pepper flakes to taste
Grain of your choice (rice, brown rice, quinoa, etc.)
1/4 red onion, thinly sliced
1 handful broccoli flowerets
1 handful cauliflower flowerets
5 mushrooms, sliced
1 serving boneless, skinless chicken cut into 1 inch pieces
Begin cooking your grain base.
Combine all dressing ingredients in a food processor, and pulse until well mixed. Set aside.
Heat a skillet over medium heat. Add a dash of oil and saute the red onion and garlic until tender. Add the broccoli and cauliflower flowerets and cook until slightly tender. Add the mushrooms and saute a few minutes more. Remove the vegetables from the skillet.
Add the chicken pieces to the skillet and season with salt and pepper. Cook the chicken. Return vegetables to skillet to reheat slightly (about two minutes should do it). At this point your grain should be done cooking and in a bowl. Add the chicken and vegetables to the bowl and drizzle the dressing on top. Top with bean sprouts and congratulate yourself on eating well.