When I was in Toronto in November, the bff and I went to Fresh, a restaurant originally discovered by our mutual friend Ka. It’s a gourmet vegetarian / vegan restaurant, and while I love meat, this was a great change for a night. I ordered the Warrior Bowl and devoured it.
About a month ago I attempted this dish, without instruction (strictly memory and imagination), and it turned out quite nice (keep in mind it’s not really a Warrior Bowl, but we’ll call it A.Co’s version). Tonight I was craving it (especially since I knew I had a fresh blueberry pie waiting for me for dessert!) and wanted something healthy. Here’s the how-to:
You will need:
Chickpeas (I used kidney beans last time in a pinch)
1. Cook your rice (I used about 1 cup)
2. When the rice is almost ready, saute the spinach (I used 4 big handfuls) and chickpeas (1 can) in a wok
3. Spoon in 2-3 heaping spoonfuls of peanut sauce into the wok
4. Mix in the rice
5. Add pepper to taste (I also added curry powder – be creative!) & enjoy
I only had about a large spoonful of peanut sauce so I improvised
and added two large spoonfuls of peanut butter – it works!