It’s now trendy to call them “bowls,” but in most instances, we’re talking about leftovers. I had to smile when I started seeing the “bowls” trend cropping up on food blogs. Didn’t know that my penchant for leftover meats, vegetables and grains from prior meals tossed in a bowl was cutting edge material.
There is a new constant in my food world. I’ve become a huge fan of quinoa. It falls into the leftover category in that I make a batch of it in the rice cooker and keep it in the refrigerator. It looks like a grain; tastes like a grain, but is, in fact, a plant based source of protein.
I’ll often just drizzle some balsamic or a squeeze of lemon on my collection of leftovers, but I remembered a peanut butter based sauce that I made last year, and made it again this week.
1 1/2 TBS smooth peanut butter
3 TBS apple cider vinegar
1 TBS real maple syrup
1 TBS olive oil
1/4 tsp. salt
1 TBS water
1. Whisk ingredients together. Or, better yet, shake in a small jar.
2. Drizzle a small amount over contents of bowl.
3. Keeps well in the refrigerator for a few days.
$. Adding a few drops of Sriracha spices things up nicely.