Chances are you’ve tried kraut on hot dogs, burgers, or a reuben… but don’t stop there! These Kraut Bowls form Cadence Kitchen are out of this world and just in time for grilling season. They are a great way to satisfy a group with diverse pallets and mix in a clean probiotic flare.
Ingredients: ~4 bowls
+ 1 cup Raw Cashews – soaked overnight/ rinse/ drain
+ 2 tbsp Sweet White Miso
+ 2 tbsp Nutritional Yeast
+ 1 tsp Sesame Oil
+ 1/2 cup Cold Water
+ 2 cloves Garlic
+ Juice 1/2 Lemon
+ 1 pound Red Meat (I prefer tri tip/ flank/ teres major)
+ Korean Chili Flakes
+ Garlic Powder
+ Ginger Powder
+ 2 cups Quinoa, cooked
+ 1 head Broccoli
+ 1 large Red Bell Pepper
+ 1 Avocado
+ 1 pint Cherry Tomatoes, halved
+ 2 tbsp Olive Oil
+ 1 jar Classic Caraway Cleveland Kraut
Toss all sauce ingredients in a blender. Blend until smooth and creamy. Store in refrigerator until ready to serve.
Meanwhile, prep you veggies (trim/cut) and toss the pepper + broccoli with olive oil. Run your choice of red meat with all the spices/seasonings. Use as much as you’d like to taste, I prefer a bold rub! Heat your grill to low and grill the pepper + broccoli until tender and slightly charred. Turn the heat up and grill your meat until cooked to your preferred doneness.
Divvy the quinoa, veggies, avo, and meat into bowls. Top with a heaping spoonful (okay who are you kidding – SPOONFULS) of the kraut and a bit of the sauce to taste. Devour immediately.