One of my favorite ways to eat recently, which I've said before, is in "buddha bowl" style. I'll cook 5 or 6 different vegetables up at the beginning of the week and 1 or 2 proteins along with a grain and just build different bowls all week if I know my family is going to be busy.
This is the bowl we made this week and it's delicious! In our cast iron grill we made pineapple, red peppers and Korean bbq steak. Then we sautéed sesame kale, fluffed up quinoa and used a unique pickle we canned up in the kitchen as a topper as well! The pickle is a Korean style broccoli with soy, rice wine and ginger! To top it all off we also made a sweet and sour sauce using our Apple Garlic + Jalapeno Jam!
So I'll break it all down for you if you'd like to try it at home!
To build the bowl you need:
- 1 package of protein, we used sirloin steak cut into fajita strips
- Cooked quinoa, follow package instructions
- 1 medium red pepper
- 1/2 pineapple cut into fat wedges
- 1 head of kale or purple cabbage
- Sesame oil
- Sesame seeds
- Olive oil
- Salt + pepper to taste
For the sweet and sour sauce:
- 1/4 C Apple Garlic + Jalapeno Jam
- 1/4 C Soy sauce
- 1 TB Mirin
- 1 TB Chili paste
- 1 TB Honey
- 1 TS Ground ginger
Blended all together in a small sauce pan and heat until melted together.
For the Korean BBQ sauce:
- 1/2 C Ketchup, we used home made ketchup (we'll share the recipe soon!)
- 5 TB Soy sauce
- 2 TB Miso
- 1 TS Sriracha, we used our house fermented Sriracha available in our tasting room
Blended all together with a whisk.
The pickled broccoli is absolutely yummy! We made it at the beginning of this week and we'll be bringing it out to the farmer's markets with us this weekend! It is a refrigerator pickle and we used organic broccoli that we procured from Little Pond Farm last weekend during the storm. It's pickled in a brine with soy, rice wine vinegar, ginger, garlic and chili. Because we didn't process it in the canner it's super crunchy!
To cook the kale, protein, pineapple and red peppers here's what we did. The quinoa we cooked following the instructions on the bag.
- First I cooked quinoa following instructions on bag. I also at that time made the bbq sauce recipe above and the sweet and sauce sauce recipe listed above.
- Then I heated up my grill pan on medium. After it heated up I brushed it with olive oil to coat it.
- While I was waiting for the pan to heat up I coated my protein in the bbq sauce I had whisked together and set it aside.
- After the pan was heated and brushed with oil I grilled up the pineapple wedges and red peppers until they had a nice grill mark on either side. After they were done I set them aside.
- Next I grilled the steak the same way.
- In a larger skillet while the steak was grilling I added 1 TS sesame oil, 1 TB olive oil and the kale, then I sautéed it with salt and pepper until it lightly wilted. Then I added sesame seeds and stirred.
- I also diced up some scallions during that time.
- After the steak was done it was all ready!
I always like to transfer everything into smaller bowls across our table so that we can all build the bowl the way we want to. It's fun to do it that way also, and it gives my kid the illusion that she's the boss of her dinner! Wink wink. Let me know if you guys have any questions! Enjoy!