The mighty Piko Bowl! Not just a salad bowl, Piko Bowls are nutrient-dense, flavour rich, satiating, colourful, multi-textured, easily adaptable meals. We believe a Piko Bowl should speak to all of your senses. It should loosely adhere to the trifecta of carb, protein and fat to nourish you. A delicious bowl can be a simple, quick bite; or a slow, complex affair. It’s not rocket science, and it’s a great invitation to dive in and experience new foods. Available in the summer months.
Building a Piko Bowl
A base of grain gives you an awesome complex carbohydrate to fill you up and fuel your busy day. Carbs are an awesome and necessary part of a balanced diet. If you’re gluten-free the Piko Bowl is ideal because they are always gluten and dairy free. Using gluten free grains such as; brown, black or red rice; quinoa; millet; sorghum; buckwheat, amaranth.
Beans, legumes, and pulses are affordable and delicious. Chickpeas, black beans, pinto beans, kidney beans, a myriad of lentils, adzuki, mung, peas... endless options. Soak (activate) and cook up big pots of beans at a time, to use throughout the week in various dishes.
Seasonal, local, and organic with contrasting colours. Sometimes as simple as grated carrot, sliced cucumber, shredded cabbage and fresh greens for a quick and easy bite. Or more creative with broccoli-sunflower-seed salad; sprouted peas, currants and rocket with garlic; massaged lemony kale and apple; carrot-parsley-sultana salad. Combinations are endless. Salads offer so much flavour and texture.
Certain foods are destined to be cooked, whether roasted, grilled, sautéed, steamed or blanched. We use seasonal vegetables here too. Your body wants those warm hug like cooked components. Sometimes roasted beetroot, sautéed cabbage, grill capsicum.
Texture is another integral part of the Piko Bowl. Toasted sunflower and pumpkin seeds or nuts, roasted chickpeas, crushed peanuts and seaweed. We use different spices; coating them in turmeric and coconut oil; tamari and a touch of maple syrup; paprika and cumin; sea salt and vinegar.
We add: fermented vegetables, fresh herbs, fruits, edible flowers, nutritional yeast, seaweeds depending on the chef’s inclination of the day.