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September is Organic Harvest Month, so Bibigo USA asked me to create something for this theme using their Organic Potstickers range. I decided I wanted to put together a bowl that embodied the joy of a good farmers market haul and this is what I came up with. I find it to be such a feast for the eyes when I enter a farmers market or a very well stocked produce aisle and all the piles of leafy greens and fruits are just waiting to be taken home. I wanted to capture that in bowl form. I was also inspired by falafel buddha bowls, and thought that swapping out the falafel for Bibigo Vegetable Organic Potstickers would be a fun twist.

The recipe below is just a guideline, or a place to get you started with this concept. I encourage you to go to your local farmers markets and organic independent grocers and select the greens that really appeal to you. Just keep in mind a variety of textures—that’s what makes for a good grain bowl like this. Try to have soft leafy greens (like watercress), hardier greens (like kale), something crisp/crunchy (cucumber). I also recommend including something that feels creamy and satisfying, like the avocado, but you could also include more potstickers instead!

Ingredients

10 Bibigo Vegetable Organic Potstickers
2 tbsp cooking oil
1/2 cup quinoa, washed
1 cup water
1/4 cup parsley, finely chopped
2 tsp lemon juice
3 tbsp extra virgin olive oil, divided
1/2 bunch watercress
1 cup baby kale leaves
1/4 cucumber, sliced
1 avocado, pitted and sliced
Salt, to taste
Tahini, to taste
Black sesame seeds
Edible flowers (optional)

Procedure

To prepare the potstickers, heat a large nonstick pan over medium-high heat and add cooking oil. Once oil is hot, place potstickers into pan. When bottoms are golden brown, add a small amount of water into the pan and immediately cover. (Be careful, as oil can splatter.) Allow potstickers to steam until water has evaporated and potstickers are heated through, about 2 minutes.

To cook quinoa, pour raw quinoa in a small pot and heat on medium until slightly toasted. Add 1 cup water and pinch of salt. Bring to a boil, then reduce to a simmer and continue to cook uncovered until the water appears to be absorbed, about 15–20 minutes. Cover, turn off the heat, and allow to steam for 5 minutes.

Combine 1 tablespoon olive oil with baby kale and massage the oil onto the leaves until glossy. Set aside.

Combine parsley, lemon juice, 2 tablespoons olive oil, and 2 pinches of salt in a small bowl and whisk together.

When quinoa is ready, add half of the herb dressing and toss to combine.

Divide baby kale, watercress, cucumber, and avocado between two bowls. Add prepared quinoa and top with potstickers. Drizzle remaining herb dressing over the bowls and drizzle tahini to taste. Top with black sesame seeds.

Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!