This weekend was the first time I actually felt the warmth of the sun and the hope of all the things that come with it like farm stands, strawberries, peas, lemonade, clafoutis, longer days, bike rides and grass. It’s the prelude to my favorite time of year.
Today’s recipe is not really a recipe at all, but more of a demonstration of some of bowls I’ve been throwing together lately in the mornings before work or on a weekend when I’m on my way out the door and don’t have the time to make these double chocolate waffles, which really distinguish the weekends for me. You can make all parts beforehand to create a grab and go situation or all at once.
It being Passover and all this past week, most of my go-to breakfasts have been kind of off limits so I’ve been sussing out meals from all of my favorite vegetables and grains that are not really grains, like quinoa, which is more like a berry and not actually a grain at all. Sauces and pickled sides are helpful enhancements, but not necessary. I’ve been accenting this bowl with homemade almond milk ricotta (recipe to come) and my favorite cashew sour cream.
This bowl is a testament to the extraordinary alchemy of simplicity. It’s a reminder then when you don’t have the time to get creative in the kitchen (or in my case and I suspect some of yours too– you are getting creative, but don’t have time or the light to photograph it), it’s okay. Nature actually has you covered. I didn’t realize that potatoes or sweet potatoes actually contain nearly every nutrient you need to survive, with very few exceptions (folate and B12). Andrew “Spud Fit” Taylor ate nothing but potatoes for a full year and changed his life for the better in doing so. He not only survived, but he thrived. His story really inspired me when I heard it. It’s an extreme example of minimalism, but it kind of made me realize that simplicity can be courageous and life-changing. And that while we eat varied and beautiful foods, there exist some perfect foods that will sustain us even if we opt out of the world of choice and the conventional paradigm.
My focus these days is on creativity though, and learning how to navigate my love of food through the lens of plant-based creations, but in a pinch– this is it. 3 ingredients, 3 method choices (boil, steam or saute) and you’re golden. Simplicity is powerful and worthy of celebration.
EASY SWEET POTATO, QUINOA, SPINACH BOWL
- 1 sweet potato
- 1 bunch spinach (about 2 cups)
- 1 cup quinoa
Bring two pots of water to a boil (one for the quinoa and one for the sweet potato). Cook the quinoa according to instructions in one pot. I usually use 2.5 cups water for 1 cup quinoa. Drop the sweet potato in the other pot and let boil until you can poke a fork into it without effort (about 15 to 20 mins depending on size). Meanwhile in a saute pan over medium heat, fill with a little water to cover the bottom of the pan in some places. Drop the spinach in and let wilt to desired level.
When all elements are done cooking combine in a bowl, top with whatever you wish or leave plain. I like topping with tahini, or miso tahini dressing, or cashew sour cream and pickled onions (recipe to come).