Bowls continue to be a popular trend. Probably the most popular bowl is a smoothie bowl, but bowls aren’t just for breakfast, as the cookbook Great Bowls of Food – Grain Bowls, Buddha Bowls, Broth Bowls, and More by Robin Asbell amply demonstrates. Recipes like Creamy Pistachio Oats with Cherries and Chocolate can do triple duty as breakfast, a breakfast for dinner Weekday Supper or a dessert. Enter the lucky draw below to win your copy!
The recipes in this collection are worldly and by that I mean many world cuisines are represented. Some of the influences are Indonesian, Italian, Greek and Japanese, to name a few.
What is a “bowl” you ask? Basically, they are comprised of a base which includes ingredients like brown rice or zucchini noodles, a protein such as fish or chickpeas, produce like avocados or kiwi, a sauce, and even garnishes like pickled onions. The beautiful thing about bowls is you can add your favorite ingredients to customize them to your tastes.
To get you started, Great Bowls of Food offers a nice variety of recipes. For breakfast, whip up a matcha oats island in a strawberry smoothie moat, picky kid’s brown rice with peaches and peanut butter-honey topping or the deluxe oat bowl with berries, cottage cheese, shredded carrots and granola.
For lunch or dinner, choices include sardine sushi bowl with mango, cucumber and pickled ginger; Indonesian noodle bowl with boiled eggs and creamy cashew dressing; pizza bowl with soft polenta, spinach and mozzarella or grits with spicy collards, shrimp, roasted red peppers and aioli drizzle.
Dessert is not left out. Surprise your family or guests with sweet purple rice with pineapple and crushed cashews or banana pudding and red rice trifle. And don’t forget the recipe I’m sharing today, Creamy Pistachio Oats with Cherries and Shaved Chocolate! While these may not seem like conventional desserts, they would be impressive, none the less.
Once you try some of the bowl recipes in this cookbook, you will most likely be inspired to create some of your own combinations. They are fun and easy with endless possibilities.
- 10 ounces frozen Bing cherries
- 1 tablespoon sugar
- ¼ teaspoon almond extract
- ½ cup shelled pistachios
- 2 tablespoons honey
- ¼ cup cream
- 3 cups cooked steel-cut or whole oats
- 1 ounce dark chocolate
- In a 1-quart pot, warm the cherries, add the sugar and almond extract and bring to a boil. Cook until the juices are slightly thickened, about 5 minutes.
- In a food processor, grind the pistachios to a fine powder. Add the honey and cream and process until smooth.
- Warm the oats in another pot.
- Stir the pistachio mixture into the oats. Divide the oat mixture between each of four bowls. Top with ¼ of the cherries and juice, then use a swivel peeler to shave chocolate over each bowl. Serve warm.
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Great Bowls of Food – Grain Bowls, Buddha Bowls, Broth Bowls, and More. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
Many thanks to the publisher, Countryman Press, who is sponsoring one copy of this wonderful cookbook for a giveaway, open to US residents only. Please leave a comment on the post – What combo of ingredients would you add to create your favorite bowl? – to enter. The rafflecopter has several options for earning more chances to win! The more you do, the better your chances. No purchase necessary. The winner will be notified by email. If the winner does not respond in 48 hours, an alternate winner will be selected.
Enter the Giveaway!
a Rafflecopter giveaway
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.