Community Bowl

Name: Community Bowl
Cuisine: American
Ingredients: ½ cup extra-virgin olive oil; Juice of 1 lemon; 2 tablespoons sunflower seeds, soaked for 2 hours, drained, and rinsed; 2 garlic cloves; 1½ tablespoons sesame tahini, raw is great if you can find it; ¼ teaspoon Himalayan sea salt; ¼ cup chopped fresh parsley; ¼ cup extra-virgin olive oil; 1 cup chopped yellow onion; 1 small jalapeño, seeded and finely chopped; 1 garlic clove, chopped; ¼ cup Compassionate Blend; 2 cups dried black beans, soaked overnight, drained, and rinsed (see Note); ½ teaspoon ground cumin; 1 dried bay or avocado leaf (see Notes); 2 teaspoons Himalayan sea salt, plus more to taste; 4 cups loosely packed chopped kale; 3 cups cooked grain of your choice, such as brown rice or quinoa; ½ cup Mexican Black Beans, or canned; 1 cup Garlic Tahini Dressing

5 steps

This signature bowl was conceived during the economic downturn of 2008, when a lot of people were really suffering financially. In exchange for a small donation, anyone could come in and enjoy an organic vegan meal, despite their economic situation. As we grew, we decided to charge a minimum fee and donate the proceeds to a nonprofit instead. Despite its philanthropic intentions, though, this bowl continues to be a top seller in the cafés because it’s so simple and delicious. It’s the perfect meal to prepare at home because of its well-rounded components and inexpensive ingredients. In a large serving bowl, combine the kale, cooked grains, black beans, and dressing. Toss thoroughly to combine.

Updated at: Thu, 17 Aug 2023 09:47:50 GMT

Nutrition balance score

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Ingredients

4 servings

GARLIC TAHINI DRESSING

½ cupextra-virgin olive oil

1juice of lemon

2 tablespoonssunflower seeds

soaked for 2 hours, drained, and rinsed

2garlic cloves

1 ½ tablespoonssesame tahini

raw is great if you can find it

¼ teaspoonHimalayan sea salt

¼ cupfresh parsley

chopped

For the Mexican Black Beans:

¼ cupextra-virgin olive oil

1 cupyellow onion

chopped

1jalapeño

small, seeded and finely chopped

1garlic clove

chopped

¼ cupCompassionate Blend

2 cupsdried black beans

soaked overnight, drained, and rinsed

½ teaspoonground cumin

1dried bay leaf

or avocado

2 teaspoonsHimalayan sea salt

plus more to taste

Community Bowl

4 cupskale

loosely packed, chopped

3 cupsgrain

cooked, such as brown rice or quinoa

½ cupBlack Beans

Mexican, or canned

1 cupGarlic Dressing

Instructions

GARLIC TAHINI DRESSING

Step 1

In a blender, combine the olive oil, lemon juice, sunflower seeds, garlic, tahini, salt, and 3 tablespoons of water and blend until smooth. Pour the dressing into a medium bowl and stir in the parsley. Store in the refrigerator for up to 3 days.

Step 2

One of our original dressings from the early days of Café Gratitude. We use raw tahini, so the flavor profile is slightly lighter and brighter than what you’d expect from a tahini dressing, and we make mountains of it every day because it’s one of those extremely versatile condiments that you can use in many ways other than on straight-up Mediterranean dishes. You’ll see the parsley is stirred in at the end to maintain nice flecks of fresh herbs versus a solid green result.

Step 3

MAKES 1½ CUPS

For the Mexican Black Beans:

Step 4

Make the Mexican black beans: In a large, heavy-bottomed pot over medium-high heat, heat the olive oil until shimmering. Add the onion, jalapeño, and garlic and sauté until the onion has softened, about 5 minutes. Add the compassionate blend and cook for another 2 minutes.

Step 5

Add the beans, cumin, and bay leaf and stir to combine, allowing the beans to warm through, about 1 minute. Add 8 cups of water and bring the beans to a boil. Reduce the heat to low and partially cover the pot, keeping the beans at a low simmer for 1 hour and 20 minutes. Add the salt and simmer for an additional 10 minutes. Taste and check for seasoning and doneness, adding more salt or simmering a few minutes longer, if necessary. Set aside.