The SuperBowl
12:00 AM
This month has been full of sweet and spicy combos for me. I love it when the two meet. Today's recipe is more on the sweet, spicy and buttery side though.
This spicy, creamy, crunchy and buffalo sauce inspired SuperBowl is loaded with healthy vegetables and turmeric infused quinoa, and kicked up a notch with a "buffalo chickn" topping. Nope, not real chicken, but also NOT fakemeat. Allow me to introduce my new favourite one ingredient chicken substitute -- artichoke bottoms.
I know what you're thinking. Artichoke Bottoms? I must be insane. But I'm not insane, this bowl tastes insane.
I found frozen artichoke bottoms, not to be confused with artichoke hearts, at a Greek Variety store near my house. I tested them out by steaming them one night and noticed immediately that they had a surprisingly dense and almost "meaty" texture. They of course still taste like artichokes but dressed in a spicy and rich buffalo inspired sauce they really work well as a chicken substitute.
Here's why I think using artichoke bottoms instead of chicken is a great idea in this recipe:
- they're vegan
- they're GREAT for your liver
- they're light as a feather
- they're fat free
- they're soy free
- they're gluten free
Notice how I mention that artichoke bottoms are great for your liver. I challenge you to find another Superbowl recipe that can make such a claim. Bring it.
This bowl is...well its really delicious. It definitely will remind you of "buffalo" flavour without giving you a new spare tire.
- Spicy Turmeric Infused Quinoa
- Steamed Greens and Broccoli
- Spicy Carrot Slaw
- Buffalo Artichoke "chickn" bites
- Avocado Ranch Dressing
The SuperBowl
Quinoa Base
- 1-2 cups cooked quinoa
- 1 tbsp coconut oil
- 1 tsp evoo
- 1/2 small white onion, chopped small
- Garlic powder
- Turmeric powder
- Cinnamon
- Chili powder
- Pinch salt
Spicy Carrot Slaw:
-1 large carrot, grated with a cheese grater
-1-2 tsps soy-free vegenaise
-1/4 tsp garlic powder
-1 tsp Frank's Red Hot
Toss all slaw ingredients together in a bowl to coat the shredded carrot. Refrigerate until ready to serve.
Bowl Greens:
- Steamed kale and broccoli (as much as you want)
- Shredded cucumber (about 1 cup)
Avocado Ranch:
-1 ripe avocado
-1 tsp vegenaise
-garlic powder
-A little Water
-Pink salt
-Lemon juice
-Dried dill
-1/2 tsp maple syrup
-1 tsp vegenaise
-garlic powder
-A little Water
-Pink salt
-Lemon juice
-Dried dill
-1/2 tsp maple syrup
Puree all ingredients until super smooth.Refrigerate until ready to serve. Stir before dressing your bowl.
"Buffalo Chickn" (Buffalo Artichoke Bottoms)
- 6-8 large frozen artichoke bottoms (get at Greek or middle eastern grocery)
- Franks red hot
- 1 tbsp coconut oil
- Garlic powder
- Squeeze of lemon
- 1 tsp maple syrup
- 1/2 small onion, chopped small
- Pinch pink salt
Steam the artichoke bottoms until warm and not frozen. Chop the steamed bottoms into small bite size pieces. Add to a bowl and stir in 1/2 tsp garlic powder, 3 tsp hot sauce, and maple. Melt the coconut oil in a sauce pan. Add the lemon and another 1/2 tsp garlic powder. Add the onion and saute until translucent. Add the artichoke mixture plus 1/2 cup water and bring to a boil, stirring. Reduce liquid by half and reduce heat to low until ready to serve.Once all of your bowl components are ready to eat, grab a large plate or deep bowl and add everything in layers starting with quinoa, then buffalo chickn, then greens, then carrot slaw, then cucumber, then avocado ranch. Add extra Red Hot if you like and serve!
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