Customers Also Bought
The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award nominated book "The Sprouted" "Kitchen," cooks every day creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-01-19
- Reviewer: Staff
What could be more comforting and convenient than a dish served in a bowl? That’s the thinking behind Sprouted Kitchen blogger Sara Forte’s collection of easy-to-prepare one-vessel meals that draw heavily on the familiar. The roughly 80 produce-heavy recipes, all crafted to be eaten in a curved dish, include breakfast foods, salads, soups, pastas, grains, seafood, and sweets. The collection is loosely organized by the type of meal and course to be served. There are Morning Bowls (cereals, fruits, and egg dishes, some laced with cream or cheese), Side Bowls (tempting salads such as the wonderfully and morbidly named Last Meal Salad), Big Bowls (a mashup of mains such as soups or beans and a protein such as fish or tempeh), and Sweet Bowls (simple desserts such as double-chocolate pudding). There’s also a short list of dressings and sauces. But the bowl conceit is not always a convincing one—even to the author herself, who concedes in the book’s forward that “the naysayer could argue a number of these recipes could also be served on a plate and I wouldn’t disagree.” Though some dishes, such as smoky black-bean chili, appear perfectly suited to a curved dish, others, such as turkey meatballs in tomato sauce, cry out to be served on a plate with a fork and knife. Still, there are plenty of recipes, illustrated in color, to entice those searching for a somewhat different take on the usual comfort-food presentation. (Mar.)