Spicy Ancient Grain Thai Bowls
ErewhonSpicy Ancient Grain Thai Bowls
Ingredients
For the Ancient Grain Blend
- 1/2 cup organic farro
- 1/2 cup organic quinoa
- 1/2 cup organic forbidden rice
- 3 cups filtered water
- 1/2 teaspoon pink Himalayan salt
For the Spicy Peanut Dressing
- 1/2 cup organic creamy peanut butter, unsweetened
- 1/4 cup organic tamari, or coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon organic maple syrup, grade A
- 1 tablespoon organic rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1 teaspoon sriracha, or more, to taste
- 2 tablespoons filtered water, or more, to thin
For the Bowl Assembly
- 14 ounces organic extra-firm tofu, pressed and cubed
- 2 tablespoons organic avocado oil
- 2 cups organic broccoli florets
- 1 organic red bell pepper, thinly sliced
- 2 organic carrots, julienned or shredded
- 1/2 organic cucumber, thinly sliced
- 1/2 cup organic microgreens, for garnish
- 1/4 cup organic dry roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Rinse the farro, quinoa, and forbidden rice thoroughly under cold water. Combine the rinsed grains, filtered water, and pink Himalayan salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the water is absorbed and grains are tender. Fluff with a fork and set aside.
⏱️ 30 min
- 2
While the grains are cooking, prepare the Spicy Peanut Dressing. In a small bowl, whisk together the organic creamy peanut butter, organic tamari, fresh lime juice, organic maple syrup, organic rice vinegar, grated fresh ginger, minced garlic, and sriracha until smooth. Gradually whisk in the filtered water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasonings as needed, adding more sriracha for extra heat or maple syrup for sweetness.
⏱️ 10 min
- 3
Heat the organic avocado oil in a large skillet or wok over medium-high heat. Add the cubed organic extra-firm tofu and cook, stirring occasionally, for 5-7 minutes until golden brown and slightly crispy. Remove tofu from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet, add the organic broccoli florets and organic red bell pepper. Sauté for 5-7 minutes, until vegetables are tender-crisp. You can add a splash of water if needed to prevent sticking.
⏱️ 7 min
- 5
To assemble the bowls, divide the cooked ancient grain blend among 4 serving bowls. Arrange the cooked tofu, sautéed broccoli and red bell pepper, julienned organic carrots, and sliced organic cucumber artfully over the grains.
⏱️ 5 min
- 6
Drizzle generously with the Spicy Peanut Dressing. Garnish each bowl with organic microgreens, chopped organic dry roasted peanuts, and fresh cilantro. Serve immediately with a lime wedge on the side for an extra burst of freshness.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonSpicy Ancient Grain Thai Bowls
Ingredients
For the Ancient Grain Blend
- 1/2 cup organic farro
- 1/2 cup organic quinoa
- 1/2 cup organic forbidden rice
- 3 cups filtered water
- 1/2 teaspoon pink Himalayan salt
For the Spicy Peanut Dressing
- 1/2 cup organic creamy peanut butter, unsweetened
- 1/4 cup organic tamari, or coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon organic maple syrup, grade A
- 1 tablespoon organic rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1 teaspoon sriracha, or more, to taste
- 2 tablespoons filtered water, or more, to thin
For the Bowl Assembly
- 14 ounces organic extra-firm tofu, pressed and cubed
- 2 tablespoons organic avocado oil
- 2 cups organic broccoli florets
- 1 organic red bell pepper, thinly sliced
- 2 organic carrots, julienned or shredded
- 1/2 organic cucumber, thinly sliced
- 1/2 cup organic microgreens, for garnish
- 1/4 cup organic dry roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Rinse the farro, quinoa, and forbidden rice thoroughly under cold water. Combine the rinsed grains, filtered water, and pink Himalayan salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the water is absorbed and grains are tender. Fluff with a fork and set aside.
⏱️ 30 min - 2
While the grains are cooking, prepare the Spicy Peanut Dressing. In a small bowl, whisk together the organic creamy peanut butter, organic tamari, fresh lime juice, organic maple syrup, organic rice vinegar, grated fresh ginger, minced garlic, and sriracha until smooth. Gradually whisk in the filtered water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasonings as needed, adding more sriracha for extra heat or maple syrup for sweetness.
⏱️ 10 min - 3
Heat the organic avocado oil in a large skillet or wok over medium-high heat. Add the cubed organic extra-firm tofu and cook, stirring occasionally, for 5-7 minutes until golden brown and slightly crispy. Remove tofu from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet, add the organic broccoli florets and organic red bell pepper. Sauté for 5-7 minutes, until vegetables are tender-crisp. You can add a splash of water if needed to prevent sticking.
⏱️ 7 min - 5
To assemble the bowls, divide the cooked ancient grain blend among 4 serving bowls. Arrange the cooked tofu, sautéed broccoli and red bell pepper, julienned organic carrots, and sliced organic cucumber artfully over the grains.
⏱️ 5 min - 6
Drizzle generously with the Spicy Peanut Dressing. Garnish each bowl with organic microgreens, chopped organic dry roasted peanuts, and fresh cilantro. Serve immediately with a lime wedge on the side for an extra burst of freshness.
⏱️ 3 min