Dinner diary: Black bean and freekeh bowl with vegetables

I mentioned a few posts back that I’m “in training” for my first half marathon. While I’m not doing a crazy high mileage training schedule, I am now having a couple of evenings each week dominated by running. So, no time to cook, but a definite need to do some post-workout recovery eating.

My latest solution to this challenge is to prep ingredients for some kind of dinner bowls on the weekends for reheating and assembly during the week. When a running evening rolls around, it’s just a matter of how fast I get myself through the shower before sitting down to eat. Since we’re in the middle of a drought, the shower part is fast 🙂

This particular bowl was inspired by the beautiful bibimbap bowls you can get at most (okay, probably all) Korean restaurants. My take uses a mix of freekeh, black beans, and sauteed cabbage as the base, which I realize is not at all the same as the usual base of rice. An array of vegetable toppings rounds out the upper layer of the bowl. I like to get in a few different colors and a mix of cooked and raw vegetables to keep things interesting: zucchini and eggplant stir-fried with ginger, garlic, and tamari; blanched broccoli, a little raw carrot, and a few bean sprouts. For some extra protein, I also added a a sliced up egg pancake, but you could also use tempeh or a few fried tofu cubes for vegan alternatives. A handful of scallion slices, a sprinkling of black sesame seeds, and a nice dollop of my thai basil sauce finish things off and makes it all look (and in the cast of the pesto, taste) a little less “I threw this together while wearing a towel” and a little more “this is a legitimately awesome dinner, thank you”.

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