Eye-catching title, isn’t it? Yep, the Bowl of Crazy. Also known as the bomb a** bowl of deliciousness.
Remember last summer when I went to Colorado and had the most taste-gasmic experience of my life at Blooming Beets in Boulder?! Spoiler alert: the entire recipe is paleo-friendly, meaning no gluten, no dairy, no grains/beans/any crappy stuff. Meaning I can eat whatever I want in the entire restaurant without having to worry about being glutened (dying on the inside for at least a week). Now, most people would think, okay so it’s gluten/dairy/whatever else-free…doesn’t that mean it tastes like nothing? WRONG, my friend.
Just check out the Bacon-Wrapped Dates with Cashew Herb Butter Stuffing or the Paleo Chocolate Lava Cake which may or may not be the best dessert I’ve ever had in my life. What?! You haven’t tried that recipe yet?! JEEZ LOUISE please go do so. Now. Yesterday. As soon as freaking possible, you will not regret it. Or, you know, just go visit the restaurant and order literally anything on the menu because as far as I can tell, it’s impossible to have anything less than mind-blowingly amazing.
But today, this recipe is inspired by one of the other insanely amazing dishes on the Blooming Beets menu: the Bowl of Crazy. Because I live halfway across the country from this food maven, and as much as I would like to spend the whole day flying back and forth just to have this dish, that might get a tiiiiiny bit expensive. Maybe. So naturally, I had to recreate this one myself. Here’s the dish from the restaurant. Just LOOK at all those layers of delicious. My mouth is watering just looking at it.
Know what else is great about this bowl? You can make it entirely from leftovers of all the components, and all the effort you need to make for this totally bomb a** delicious concoction is to whip up a super quick sauce, heat everything up, and faceplant into it. What? You don’t faceplant into your food? Weirdos.
Let’s get down with all the ingredients here. For the base: super simple and cauliflower rice. Which you know is going to soak up all the flavors from all the other ingredients and become even more delicious than usual. Up next: rainbow chard and carrot hash, or whatever sautéed greens you have on hand. Chard is great, kale works well here too. On to the ginger-garlic roasted sweet potatoes. Top it all off with some Smoky Slow Cooker BBQ Pulled Pork, because…do you really need a reason to pulled pork on anything? Answer: NO. Because it’s good on anything and everything.
The restaurant’s version has some insane grass-fed pulled brisket on there. But to be honest, 1) I have no idea how to make a great brisket and 2) I’m more of a pulled pork girl. So pig it is for today.
Finally, you’ve got the smoky, spicy aioli to tie it all together. This SAUCE you guys. I usually make a double batch so I can have leftovers and put it on everthing from roasted brussels sprouts and sweet potatoes to my Zucchini, Bacon & Sweet Potato Pancakes. Ughhhhh so good. Last, don’t forget some sliced avocado on top of your bowl, because have you met me? Avocado goes on everything. Sorry not sorry, avocado haters (is there such a thing??).
Boom. drop the mic and leave. (But don’t actually leave, because there is a 100% chance that as soon as you step out the kitchen someone will steal and eat this whole bowl before you get back.)
- Oven roasted cauliflower rice
- Rainbow chard & carrot hash
- Roasted sweet potatoes
- Smoky Slow Cooker BBQ Pulled pork
- 2 Tbsp homemade mayonnaise (or Primal Kitchen Foods)
- 1 Tbsp Tessemae’s Southwest Ranch dressing
- 1 tsphot sauce
- For serving: avocado slices
- Heads up! I highly recommend making all these things in advance so you can have them on hand to assemble the bowl super quickly. But you could totally put your pulled pork in the slow cooker in the morning, then roast the cauliflower rice and sweet potatoes, and make the chard hash when you’re ready to eat. Up to you!
- Use about a handful (seriously, a handful) of each ingredient per bowl. You can make a bunch of bowls at one time for the week too!
- Heat up all the components separately. While you’re doing so, make the aioli: combine 2 Tbsp mayonnaise, 1 Tbsp southwest ranch, and 1 tsp hot sauce, and stir until the ingredients are well incorporated. This will make a few servings so you can have leftovers!
- Once your ingredients are heated up and ready to go, it’s layering time! Start with the cauliflower rice, then the chard and carrot hash, then the sweet potatoes, and finally the pork. Top it all off with some avocado slices and the smoky aioli! Or, you know, in whatever order suits your fancy.
- Devour!
