Chef Tom Driscoll
University of Oregon
For this Mediterranean-influenced bowl served at University of Oregon, chef Driscoll sources a blend of brown rice, quinoa, lentils, red rice and wild rice from a local vendor. Kale, black beans and avocado slices go on top of the cooked grain mix, accented by a zesty housemade salsa and creamy avocado cilantro lime dressing. The plant-based dish offers balanced nutrition, with the lentils, beans and quinoa providing protein, and the rice, veggies and salsa adding essential vitamins.
2 cups diced tomatoes
1½ cups peeled, diced cucumber
½ cup diced green bell pepper
¾ cup diced red onion
½ cup chopped fresh basil
1 tbsp. capers
1 ½ tsp. chopped parsley
1 ½ tsp. lemon juice
1 tsp. ground black pepper
½ tsp. salt
Creamy avocado cilantro lime dressing
4 cups cilantro leaves and stems, roughly chopped
2 large avocados, pureed (2 cups)
2 cups water
1 cup Greek yogurt
2 tbsp. chopped garlic
2 tbsp. lime juice
2 tsp. kosher salt
6 cups cooked grain and lentil medley
18 cups cut-up kale, in 1-in. pieces
4 cups cooked black beans
4 cups Mediterranean salsa
3 avocados, peeled, pitted and sliced
1½ cups creamy avocado cilantro lime dressing
1. Prepare salsa: In large bowl, combine all ingredients. Let stand 1 hour. Refrigerate until ready to use.
2. Prepare dressing: In food processor or blender, combine all ingredients; process or blend until smooth. Cover and refrigerate.
3. Per order, place ½ cup grain mixture in bottom of each of 12 bowls. Arrange 1 ½ cups packed kale, 1/3 cup black beans, 1/3 cup Mediterranean salsa and avocado slices over grains. Top with 2 tablespoons creamy avocado cilantro lime dressing.
Photo courtesy of California Avocado Commission