We were looking for a fun, filling, nutritious grain bowl to eat while watching a Bills game a few weeks ago, and we decided to pull in concepts from our Buffalo Tofu Tacos (Version 2) and our Buffalo Brussels Sprouts to make it happen!
FIguring those two components would deliver the bulk of our bowls, we set about picking our grain and other components to round out the meal. For the grain, we picked spelt berries because my wife had bought a 5 lb bag to make lunch grain bowls with, so we had plenty on hand…and they are delicious! From there, we opted to dice up some fresh tomatoes from our garden and slice an avocado (not from our garden) to add some temperature and texture contrast. Lastly, we crumbled some blue cheese over everything before drizzling a little blue cheese dressing atop the bowl for good measure!
This one was delicious and filling. If you’re looking for a vegetarian treat for your next game-day experience, give this one a shot!
Time: 60 Minutes
Ingredients:
- Ancient Grain of your choosing. We used Spelt Berries, but Barley, Farro, or even Quinoa would work.
- Firm Tofu
- Brussels Sprouts
- Avocado
- Tomato
- Buffalo Sauce
- Crumbled Blue Cheese
- Blue Cheese Dressing
Method:
- Add your spelt berries to a pot (go with ~1/4 cup per serving). Then, add water to the pot (1 cup per serving), and bring to a simmer. Allow to cook until all the water is absorbed. This will take around 45 minutes.
- Preheat your oven to 350 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
- As your spelt cooks, drain your tofu water, and wrap the tofu in a towel or some paper towels to absorb excess moisture. Then, unwrap, and cut your tofu into cubes. Place the cubes atop your foil lined baking sheet, and give them another spray on top. Stash in the oven for around 25 minutes, rotating them halfway through.
- As your tofu bakes, turn your attention to your sprouts! Cut the ends off them, and discard. Then, cut the Brussels sprouts in half from top to bottom. Steam until they begin to soften (we did this in a steaming basket in the microwave for around 5 minutes).
- Melt some butter in a large pan, and add your sprouts into the pan to sear.
- As your tofu, sprouts, and spelt cook, dice your tomatoes, and peel and slice your avocado. Set those aside for plating later.
- When your tofu is done, pour it into a large mixing bowl, and toss it in your Buffalo Sauce.
- When your brussels sprouts are done, add them to a different mixing bowl, and toss in Buffalo Sauce.
- Scoop your cooked spelt berries into the bottom of your eating bowl, and then scoop your brussels sprouts and tofu atop.
- Arrange your avocado and tomatoes in the bowl as well, and then crumble in your blue cheese before topping with your blue cheese dressing.
- Devour, and enjoy!
