My Homemade Brassica Bowl – The Foodietitian

If you live in Columbus, Ohio and you haven’t been to Brassica Sandwiches + Salads yet…. Boy oh boy are you missing out. Think of the concept being Chipotle options with high-end restaurant quality and the best flavor combinations that your taste buds didn’t even know existed.

Naturally, I like to support this local business. However, the holidays were a bit of a doozy for my bank account, and I’ve challenged myself to participate in “Save-Dat-Money-January” (…and February… and… well, we’ll see how long this lasts).  💸 This, coupled with my love of cooking, made me wonder if there was a way to recreate this meal in my own home.

Since Brassica keeps their ingredients and recipes under
wraps (for good reason), I had to create my own spin on my favorite flavors
from this restaurant.

So, I bring you: The Foodietitian’s Mediterranean Bowl of Yumminess.

** Side note, I fed this to MJ and got rave reviews. Not
trying to toot my own horn, but consider trying it! Some of the ingredients may
seem a bit weird, but it all comes together wonderfully!!

** Disclaimer: the prep is a bit time consuming, but once you have everything cooked/chopped, you’ll be happy you put in the work!

Makes 6 servings

The Meat:

            Ingredients:

            1# chicken
breast

            3 Tbsp dry
rub – including the following ingredients: brown sugar, garlic powder, onion
powder, chile powder, paprika, mustard seed, and soy sauce

            1 cup chicken
broth

            Directions:

1. Coat raw chicken breasts with dry rub, making
   sure to cover all sides of the chicken. Place in the crock pot, making sure not
   to overlap. Top chicken with chicken broth.
2. Set crockpot to high heat for 3 hours. Once
   cooked, shred chicken with a fork and set aside.

The Base:

            Ingredients:

            1 cup pearled
barley

            2 ½ cups
chicken broth

            ½ cup green
lentils

            1 cup water

            Directions:

1. Add pearled barley and chicken broth to a medium
   sauce pan. Heat to a boil, then lower heat to simmer for 30-40 minutes or until
   liquid is completely absorbed. While barley is cooking, heat green lentils and
   water in a smaller sauce pan to a boil, then reduce heat to simmer for 20-25
   minutes.
2. Once barley and lentils are both cooked, combine
   together and set aside.

The Sauce:

            Ingredients:

            15-20
cloves garlic, fresh

1 tsp sea salt

            ½ – 1 cup canola
oil

            Juice from
1 lemon

            Directions:

1. In a food processor, puree garlic and salt,
   scraping the sides of the bowl from time to time to ensure all garlic gets to the
   blades.
2. Slowly begin adding oil, about 2 Tbsp at a time
   through the opening in the top of the food processor. Add 1 Tbsp of lemon juice
   at a time to thicken the sauce. The sauce is done once it reaches a
   mayonnaise-type consistency.
3. Spoon out of food processor into a bowl. Set
   aside.

The Veggies:

            SPICY ROASTED CAULIFLOWER

            Ingredients:

            1 head
cauliflower, cut into florets

            2 Tbsp
olive oil

            2 Tbsp champagne
vinegar

            ½ tsp salt

            1 jalapeno,
diced

            Directions:

1. Preheat oven to 425 degrees F. Line a large baking
   sheet with foil or parchment paper. In a medium bowl, toss cauliflower with oil,
   vinegar, and salt. Spread cauliflower out evenly on baking sheet. Sprinkle with
   diced jalapeno.
2. Bake for 30-35 minutes, until cauliflower starts
   to brown on the edges. Once cooked, remove from oven and set aside.

HONEY ROASTED SPICY CARROTS

Ingredients:

Cooking spray

5 large carrots, sliced into discs

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp minced garlic

½ tsp Chipotle chile powder

Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees F. Line a medium
   baking sheet with foil or parchment paper and lightly spray with cooking spray.
2. In a medium bowl, toss carrots with oil,
   vinegar, honey, garlic, chile powder, and salt and pepper. Spread out evenly on
   baking sheet and roast for 20-25 minutes. When cooked, remove from oven and set
   aside.

CRISPY ONIONS

Ingredients:

1 Tbsp olive oil

½ sweet onion, sliced

1 Tbsp corn starch

Directions:

1. Add olive oil to a small skillet and heat over
   medium-high heat. In a small bowl, mix onion and cornstarch together.
2. Once oil is hot and glistening, add onion to skillet
   and cook, about 5-6 minutes, or until onion browns and turns crispy. Remove
   from heat and set aside.

Other Ingredients and Toppings:

• Mini cucumbers, sliced
• Store-bought hummus, original flavor (or you
  could make this yourself!)
• Kale, torn into bite-sized pieces and massaged
  with ½ Tbsp olive oil
• Store-bought pickled red cabbage
• Pita chips, crushed into small pieces

To build your bowl:

1. Start with a spoonful of the barley-lentil mixture. Top with a hearty handful of kale, then add shredded chicken and desired amounts of veggies and pita chips. Top with equal amounts of the prepared sauce and hummus. Enjoy!!

What do you think of this meal? Would you like to see me try
to imitate other menu items from your favorite restaurants? Leave a comment
below and let me know!

Bon apetit!

Susan

Like this:

Like Loading…

Related

 

source https://betterweightloss.info/my-homemade-brassica-bowl-the-foodietitian/