We salute you, teachers! 

So, we made you a bowl! Meet the "I Heart Teachers" Bowl.

We love and appreciate teachers, and we recognize that for as many hurdles and obstacles as teachers always have to jump over and through, this year has been one like none other. We are in awe of the stewards that are learning, growing, and reaching to new heights to accommodate students and communities through these tough times. 

In honor of your service, we offer teachers 20% off at della bowls at The Doral Yard. Don't forget to bring your school ID. 

We also want to recognize the many organizations that support our county's teachers, offering supplemental programming, education, resources, and even moments to just unwind and enjoy a moment of fun. 

The Education Fund

The Education Fund, a long time community partner of della bowls, is one of the awesome organizations that supports our teachers in a myriad of ways. Learn more about The Education Fund here. 

In February, we were able to get together for a virtual cooking class with Miami-Dade teachers to cook together, and have a moment of fun and enjoyment outside the classroom. What a joy to see teachers in their own home kitchens, cooking with their families, in della bowls healthy-and-happy style!  

The "I Heart Teachers" bowl we made together was customized for just for teachers in a way that they could enjoy at home, but also with selected ingredients that they would be able to use in school settings to share with their students. This bowl is nut-free and very simple to make. 

Each component can be prepared and served on its own or in different ways, such as the beet hummus. Consider serving it with veggies or crackers as an alternate use for this tasty snack. 

 

This bowl also utilizes produce that is grown on these teachers' school campuses in food forests that were installed and are maintained by The Education Fund. The food forest and gardening program comes full circle when teachers and students are able to learn recipes using the foods they grow and then eat delicious meals together that they've created from the ground up! 

We wanted to share this bowl with all teachers of all sorts everywhere, and that probably includes YOU! Enjoy!

Recipe: Make The “I Heart Teachers” Bowl 

Quinoa, chickpeas, marinated greens, avocado, Green Sauce (basil-spinach), beet hummus, toasted sunflower seeds

Serves 4

Bowl Ingredients

• 1 ½ cups uncooked tri-color quinoa (or white or red will work too)
• Sea salt
• 1 bunch curly kale and/or other fresh greens
• extra virgin olive oil
• 3 lemons
• ground pepper 
• 2 large red beets
• 4 cups chickpeas, cooked
• tahini
• sumac or cumin 
• 1 large bunch basil, stems trimmed (or parsley works too!)
• sunflower seeds
• 1 head garlic
• handful of spinach
• oat milk or other milk alternative
• dash of maple syrup
• 2 avocado

 

Tri Colored Quinoa

INGREDIENTS

• 1 ½ cups uncooked tri-color quinoa (or white or red will work too)
• 3 cups water
• ¼ teaspoon salt

 PROCEDURE

• Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
• Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. 
• Cover with a top. 
• Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). 
• Reduce heat as time goes on to maintain a gentle simmer.
• Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. 
• Remove the lid and fluff the quinoa with a fork. Season with salt, to taste.

 

Chickpeas

INGREDIENTS

• 1 can chickpeas, drained

PROCEDURE

This is the easiest protein to add to your build-at-home bowl! You can simply open the can of garbanzo beans, drain and rinse. They can be added at room temperature or heated in a skillet with a little water. 

 

Marinated Greens

INGREDIENTS

• 1 bunch curly kale and other fresh greens (garden harvested, if possible!)
• ¼ cup extra virgin olive oil
• ¼ cup lemon Juice
• 1 teaspoon sea salt
• 1 teaspoon ground pepper 

PROCEDURE

• Remove stems from kale, then wash, dry and tear in small pieces. Place in a large mixing bowl
• Whisk together the oil, lemon, salt and pepper.
• Pour the dressing over the kale and begin to massage the kale by hand. Continue until the kale is tender and evenly coated with the dressing.

 

Beet Hummus  

INGREDIENTS

• 2 cup red beets, boiled, peeled, large dice
• 2 cups chickpeas, cooked
• 1/3 cups tahini
• ½ cup water
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 teaspoon sumac  (or cumin)

 PROCEDURE

Place the beets and chickpeas in a blender and process on low speed to break them down

Add the remaining ingredients and blend until the hummus reaches the proper consistency, stopping a few times to scrape the bowl down. 

 

Green Sauce 

INGREDIENTS

• 1 large bunch basil, stems trimmed (or parsley works too!)
• handful sunflower seeds
• a few cloves of garlic
• handful of spinach
• dash of fresh squeezed lemon juice
• about a cup of extra virgin olive oil
• generous dash of oat milk
• pinch of salt
• dash of maple syrup

PROCEDURE:

• Combine all ingredients in a blender. Blend well.
• Adjust seasoning with salt and lemon juice.

 

Avocado

INGREDIENTS

• 1 avocado
• 1 lemon

PROCEDURE

• Cut avocado into quarters and remove peel. 
• Squeeze lemon juice over to reduce browning. 

 

Toasted Sunflower Seeds

• ½ cup sunflower seeds

 

To assemble bowl, put in color wheel format: 

• 6 ounces quinoa
• 6 ounces chickpeas
• Generous handful of marinated greens
• Generous scoop of beet hummus
• 1 quarter of an avocado

Drizzle generously with green sauce

Top with toasted sunflower seeds