Juicy Marbles

Caramelized Shallot, Roasted Cabbage & Farro Bowl

with Meaty Meat and Pickled Radishes

I never understood why we call these bowl-type dishes “Buddha bowls.” That’s cuz one of the “four noble truths” is that life is permeated with suffering, so it makes sense to crave a hearty bowl. However, the second noble truth is that suffering is caused by craving, so why should one indulge in such a bowl? Anywaaay, this dish is a complete meal that nourishes your body and soul. It is packed with fiber from nutty farro and proteins from Marbles, then topped with pickled radishes that balance the sweetness of roasted cabbage and shallots and make you mindfully shovel spoonfuls of this hearty dish into your mouth. This recipe is easy to cook and convenient to prepare ahead for all you meal-prep folks. Keep all the components separate and throw them in your favorite handmade bowl when you find yourself in dire need of a sacred feeding ceremony/Mystical eating ritual/meal prep Sunday.

Ingredients

Farro
160 g farro
500 ml water
1 stock cube

Pickled radishes
175g radishes
150 ml white distilled/alcohol vinegar
50 ml water
½ tsp salt
1 tsp sugar

Dressing
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp maple
2 tsp mustard
1 tsp garlic powder
2 tsp salt

Roasted vegetables and Marbles
280-300g red cabbage
100-120 g shallots (around 9 small shallots)
2 tbsp olive oil
½ tsp salt
1 Meaty meat
1 tbsp olive oil
Salt and pepper to taste

30-40 MIN / SERVES 1-2

preparation

Farro
1. Rinse farro under cold running water. Transfer to a pot, top with 500 ml water, and add a stock cube
2. Cook farro according to the instructions found on the packaging. It should take 30-40 minutes.
3. When cooked, drain and quickly rinse with water to remove starches.

Pickled radishes
1. Remove the radish tops (but don’t throw them away. They work great in pestos, green sauces, and soups). Clean the radishes and cut them into your desired shape (half, quarter, slice) before placing them into a sterilized jar.
2. Add 150 ml vinegar, 50 ml water, ½ tsp salt, and 1 tsp sugar to a pot and bring to a boil.
3. Pour the pickling liquid over the radishes and close the jar. Let them pickle for at least 6 hours before using.

Dressing
1. Add all dressing ingredients into a jar and shake it well to mix.

Roasted vegetables and Marbles
1. Preheat the oven to 180 degrees Celsius.
2. Peel and halve the shallots, and cut cabbage into 3x3 cm-sized pieces.
3. Season both with 2 tbsp olive, and ½ tsp salt and mix well. Spread on a parchment paper-lined baking tray.
4. Bake in the oven for 20-25 minutes, mixing in between to ensure even browning.
5. In the meantime, cut Meaty meat into chunks, season with salt and pepper, and pan-fry with 1 tbsp olive oil. Turn the chunks while cooking to ensure even browning on all sides.
6. To assemble the salad, mix together cooked farro, roasted shallots, and red cabbage. Transfer to a nice serving bowl, top with Meaty meat chunks, and pickled radishes, and garnish with fresh herbs of your choice.
7. Drizzle with the dressing before digging in.