The Superfood Bowl Recipe Chic New Yorkers Are Obsessing Over

This recipe is giving us life.

coco & Cru green bowl recipe
Image via Coco & Cru

I have to admit that my reason for sharing this recipe is entirely selfish. Ever since the buzzy Australian cafe, Coco & Cru, opened in New York this May, I’ve been relying on their healthy, superfood-charged menu for my brunch fix most weekend. Now, it’s time to DIY some of the cafe’s greatest creations.

Located in NoHo, Coco & Cru is the latest Australian brunch destination offering a menu that’s both health-conscious and Instagram-friendly. Yes, there’s #avocadotoast available (topped with pumpkin seeds for a twist), but one of my favorite dishes is the green bowl, packed with leafy vegetables and tasty, homemade sauces. The best thing about this particular meal, is that it’s easy to make at home, and the creators have just shared the recipe with us. So if you can’t make it to NoHo this weekend, just hit Whole Foods, and then follow the steps below.

Coco & Cru Green Bowl (serves one)

Ingredients 

6 oz white quinoa
2 – 3 cups kale
1 – 2 cups basil
½ cup (120g) fresh ricotta
2 teaspoons extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, crushed

Method

Start by creating the kale pesto. Take two cups of blanched kale, cooled, and one cup of blanched basil, also cooled. Add a tablespoon of roasted garlic, one zested lemon, and combine all the ingredients in a blender, adding salt, pepper, and olive oil to your taste as you blend. Toss the cooked quinoa through the kale pesto

Next, make kale chips by washing pieces of curly kale, and then tossing with salt and olive oil. Roast the kale at 300 degrees Fahrenheit for 20 – 25 minutes. Now you should get started on the broccoli purèe. Cut one head of broccoli into the same size pieces, and blanch in boiling water for about one minute. Directly transfer the blanched broccoli into a blender, and blend on high while about a tablespoon of olive oil. To make sure the broccoli keeps its bright green color, cool the mixture immediately in the fridge.

Finally, rinse and then sauté the spinach in roasted garlic and olive oil for about one minute. Combine all the ingredients in a bowl, add one-quarter of an avocado and a poached egg, and enjoy! In case you’re unsure what the final product should look like, just take a look at @cococruloves, because this recipe is basically Insta-famous.

A photo posted by Coco & Cru (@cocolovescru) on

A photo posted by Coco & Cru (@cocolovescru) on