I did a bit of napkin math and calculated that there are 192,928,253,578 possible bowls you can build at Beefsteak. Freedom may be delicious but also dizzying. Of course, you could always opt for one of the classic bowls we offer—Kimchi Wa, Frida Kale—but most people exercise their right to choose. So I’m not going to give you not a bowl recipe but a bowl blueprint, the keys to a million memorable meals. Start by thinking vertically. A bowl is a geologic construction of layers, each of which needs to be carefully considered. After thousands of tests we determined the best order: Grain, Sauce, Vegetable, Sauce, Topping. Beyond that, there are no rules.
GRAINS & LEGUMES
2 CUPS
Start with a sturdy structure. Mix a grain with a legume for a powerful foundation. Pair lentils with white rice, quinoa with chickpeas, farro with couscous.
FARRO
QUINOA
COUSCOUS
STEAMED RICE
LENTILS
CHICKPEAS
BLACK BEANS
SAUCE
¼ CUP
The sauce component should hit at least two layers of flavor: sweet and spicy, creamy and acidic. You can do that with one layered sauce like Green Goddess Dressing; or mix and match different sauces, like a savory Miso Dressing with an acidic Ladolemono, layering one below the vegetables and another above for better coverage. (All sauces can be found in the “Sides, Sauces, Dips, and Dressings” section.)
GREEN GODDESS DRESSING
ROASTED GARLIC YOGURT
ROMESCO
VEGAN ALLIOLI
MISO DRESSING
LADOLEMONO
RED WINE VINAIGRETTE
TOMATILLO–CHILE DE ÁRBOL SALSA
VEGETABLES
2 CUPS
Choose a variety of vegetables—four to five for a mix of colors, flavors, and textures to give this layer a feeling of heartiness and abundance. Think contrast: raw and roasted, shredded and sliced. Pair big florets of broccoli with slim slices of radish and matchstick carrots, starchy sweet potato with leafy kale.
RAW: Carrot, radish, cherry tomatoes, avocado, lettuce
BLANCHED: Asparagus, sugar snap peas, green beans, kale, chard
ROASTED: Beets, broccoli, cauliflower, sweet potato, Brussels sprouts, mushrooms
BOTTLED: Kimchi, roasted peppers, marinated artichoke hearts, olives
TOPPINGS
(As much as you’d like)
Finish strong. Dig deep into your pantry, looking for those last accent markers: crunch (nuts, seeds), richness (goat cheese, feta), and a final hit of freshness from soft herbs like basil or dill.
FRESH HERBS
TOASTED NUTS
CRUMBLED CHEESE
PICKLED RED ONION or other pickles
FURIKAKE
POWER BOWLS
Steamed Rice + Black Beans + Green Goddess + Roasted Sweet Potato + Cherry Tomatoes + Avocado + Cilantro
Quinoa + Chickpeas + Miso Dressing + Snap Peas + Cherry Tomatoes + Kimchi + Furikake
Lentils + Farro + Red Wine Vinaigrette + Roasted Garlic Yogurt + Roasted Peppers + Marinated Artichoke Hearts + Goat Cheese + Toasted Walnuts
Couscous + Chickpeas + Vegan Allioli + Romesco + Shredded Carrot + Roasted Cauliflower + Chives