Eat Slow Bowl

Owner/Chef Jonathan Rollo
Greenleaf Chopshop, Venice

Easy, healthy and infinitely adaptable, grain and vegetable bowls like this one make for a delicious meal anytime of the day!

Ingredients

2 cups shredded green kale
2 cups shredded violet kale
2 tbsp. cooked farro
2 tbsp. cooked quinoa
1/4 cup Caesar dressing
1/4 cup diced cucumber
1/4 cup corn kernels (for added flavor, grill corn before cutting kernels off the cob)
1/4 cup halved grape tomatoes
1/4 cup garbanzo beans
1/4 cup cubed avocado or grilled asparagus
1 tsp. bee pollen granules
Your favorite balsamic reduction (optional)

Directions

Place kale, farro and quinoa in a mixing bowl and toss with dressing. Transfer to a serving bowl. Using the same mixing bowl, combine cucumber, corn, tomatoes and garbanzos, and toss. Spread this mixture on top of the greens in the serving bowl. Stack avocado/asparagus in the center and sprinkle bee pollen on top. For added flavor, drizzle a balsamic reduction over the salad.

Serves 1