Higher Learning Harvest Bowl
A vibrant, plant-based power bowl that channels the wit and resourcefulness of Jamal and Silas at Harvard. Featuring fluffy quinoa, earthy glazed 'magic' mushrooms, crispy spiced chickpeas, and a bright 'Green Genius' avocado-herb dressing, it's a dish designed to elevate your palate and your mind, proving you can ace it even without the supernatural smoke. Main ingredients include quinoa, oyster mushrooms, chickpeas, avocado, and fresh herbs.
Ingredients
- 1 cup (dry) Quinoa
- 2 cups Vegetable Broth or Water
- 200g, torn into 'buds' Oyster Mushrooms
- 1 can (400g), rinsed and drained Canned Chickpeas
- 2 cups Baby Spinach or Kale
- 1/4 cup, chopped Walnuts
- 3 tbsp, divided Olive Oil
- 1 tbsp Maple Syrup
- 1 tbsp Soy Sauce or Tamari
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cumin
- To taste Salt and Black Pepper
- 1 ripe Avocado (for dressing)
- 1/2 cup, packed Fresh Cilantro (for dressing)
- 1/4 cup, packed Fresh Parsley (for dressing)
- 2 tbsp Lime Juice (for dressing)
- 1 tbsp Nutritional Yeast (for dressing)
- 1 small Garlic Clove (for dressing)
- 1/4 cup (add more for thinner consistency) Water (for dressing)
Instructions
- **Prepare the Quinoa:** Rinse quinoa thoroughly under cold water. Combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
- **Roast the 'Magic' Mushrooms:** Preheat oven to 200°C (400°F). In a bowl, toss the torn oyster mushrooms with 1 tablespoon olive oil, maple syrup, soy sauce, and 1/4 teaspoon garlic powder. Spread in a single layer on a baking sheet. Roast for 15-20 minutes, flipping halfway, until tender and slightly caramelized/sticky. Remove and set aside.
- **Crispy Spiced Chickpeas:** On the same baking sheet, or a separate one, toss the drained chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, remaining 1/4 teaspoon garlic powder, salt, and pepper. Roast for 20-25 minutes, or until crispy and slightly browned. Remove and set aside.
- **Wilt the Greens:** In a large pan or skillet, heat 1 tablespoon olive oil over medium heat. Add the spinach or kale and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper. Set aside.
- **Make the Green Genius Dressing:** In a blender, combine the avocado, cilantro, parsley, lime juice, nutritional yeast, garlic clove, and 1/4 cup water. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
- **Assemble the Bowls:** Divide the cooked quinoa among four bowls. Top each with a generous portion of wilted greens, roasted 'magic' mushrooms, and crispy spiced chickpeas. Garnish with chopped walnuts.
- **Serve:** Drizzle generously with the Green Genius Dressing. Enjoy your brain-boosting, Harvard-inspired feast!
Inspiration
This recipe draws heavily from 'How High' by personifying the journey of Jamal and Silas at Harvard. The quinoa base represents the academic foundation and 'brain food' needed for Ivy League studies. The glazed oyster mushrooms are our 'magic buds,' providing an earthy, slightly 'sticky' texture and umami that alludes to the source of their initial genius. Crispy spiced chickpeas add to this 'nugget-like' texture. The vibrant 'Green Genius' avocado-herb dressing signifies their unexpected intelligence and the verdant glow often associated with the film's 'supernatural smoke,' elevating simple ingredients into something extraordinary and insightful, just like their transformation at university. The whole dish is a 'Higher Learning Harvest' — resourceful, wholesome, and ultimately triumphant.