Boke Bowl’s Finest

Brussel Sprout Salad
Brussel Sprout Salad

Boke Bowl is one of my favorite lunch spots.  I often go there alone or with friends and always enjoy a solid meal there.  I try to order other things on the menu (and have from time to time) but I always go back to the Brussel Sprout salad that is over the top delicious.  And so nutritious!

The cruciferous family is amply represented here with roasted brussels and cauliflower taking center stage.  Citrus slices play a supporting role. Throw a little fish sauce vinaigrette on top (you can make it vegan by omitting the fish sauce by using tamari or ponzu sauce) and it pulls the whole dish together.  I probably ate a pound of it last night when I made it at home.

That’s the best part.  YOU can make it at home too now because Boke Bowl has released its coveted recipe to the masses in this month’s Portland Monthly. I am including it below.

A few reasons to try this dish besides it being completely delicious.  Brussel sprouts and cauliflower lower cholesterol, are anti-inflammatory, are good for your heart, are high in anti oxidants, have been linked to significant reduction in cancer and are amazing for digestion.  How you can beat that!?

Here’s the recipe.  Enjoy.

3/4 pound brussel sprouts (about 15), some outer leaves removed before slicing into wedges
2 cups diced cauliflower
1 to 2 tablespoons extra virgin olive oil (for roasting veggies)
1 large blood orange (or regular orange), segmented (cut into pieces)
kosher salt and ground black pepper

1/2 cup of fish sauce, 1/4 cup of water, 1/4 cup of rice vinegar, 3 limes, 2 garlic cloves, a thai or serrano chili, raw honey to taste (optional).


Pop the veggies into a hot oven (425 degrees) for about 15 minutes, until golden brown and slightly charred. Remove from oven and set aside to cool.

Peel and slice one large blood orange (over a small bowl to catch drippings). Cut pieces in half and set aside. Squeeze remaining membrane over bowl to release additional juice. Do the same with all the peelings from the orange to gather as much juice as you can. Ideally you’ll want about two tablespoons.

Mix all the ingredients for the dressing together (sub the tamari for the fish sauce if making it vegan). Season with just a touch of kosher salt and ground black pepper, to taste.

Combine roasted veggies, blanched leaves, and blood orange slices. Dress with vinaigrette and serve.

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