In this video, I share how I make the sauce for my favorite “Grateful Bowl,” inspired by Cafe Gratitude.
This is a recipe that I’ve been eating lately, for lunch and dinner, every day. I love it.
As you’ll see in the video, the Grateful Bowl consists of:
- Brown rice (or quinoa) – I use 3/4 cup
- Garbanzo beans (or black beans or lentils) – I use 3/4 cup
- Lots of greens (spinach, kale, broccoli, anything you like)
- The Grateful Sauce (see recipe below) – I use about 1 Tbsp, though 1.5-2 Tbsp would be tastier
But it’s a very versatile bowl — you can use any kind of protein (meat, fish, tempeh, tofu, beans), any kind of veggies, add some avocado for some delicious richness, use any kind of starch (include brown, red or sweet potatoes if you want). And then top with the sauce.
OK, here’s the sauce recipe:
3/4 cup coconut milk
1/2 cup tahini
1/4 cup white miso
1/4 cup almond butter
1 1/2 tbsp minced garlic
1/4 cup of almond butter
3 tbsp lemon juice (fresh or from a bottle)
1/2 tsp cayenne pepper
Blend it all together until smooth.
I keep it in a jar in the fridge for up to a week, even longer, and just heat up a tablespoon full with some beans in the microwave, then add my brown rice and fresh greens and mix together.