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BLAT Bowl
This hearty grain bowl deconstructs the classic bacon, lettuce, avocado, and tomato sandwich into a fresh, colorful meal. Crispy pancetta replaces traditional bacon, adding a rich, salty crunch alongside fresh romaine and peppery arugula. Thick slices of ripe tomato and creamy avocado sit over a warm bed of brown rice. A bright pesto and white wine vinegar dressing ties the ingredients together with a sharp, herbaceous finish. It makes a satisfying lunch or a quick weeknight dinner.
Ingredients
- 1½ teaspoons kosher salt
- 1 cup (190 g) brown rice, rinsed
- 2 tablespoons extra-virgin olive oil
- ½ cup (60 g) chopped pancetta
- ¼ cup (70 g) Spicy Arugula and Almond Pesto or store-bought pesto
- 2 tablespoons white wine vinegar
- 1 romaine heart, thinly sliced (115 g)
- 2 loosely packed cups (80 g) arugula leaves
- 2 medium avocados, sliced
- 2 medium or 3 small tomatoes (9 ounces/ 260 g), sliced ½ inch (1.25 cm) thick
- ¼ cup (2 ounces/60 g) crumbled goat cheese
Instructions
- 1Measure out up to 2 tablespoons of water to use later for thinning the dressing.
- 2Prepare freshly ground black pepper to season the finished dish.
- 3Toast the whole-grain bread so it is ready to serve alongside the bowls.
- 4Bring a medium pot of water seasoned with 1 teaspoon of salt to a rolling boil. Stir in the brown rice and boil uncovered for 28 to 35 minutes until the grains are tender but still chewy.
- 5Drain the cooked rice in a colander and return it to the pot. Cover with a lid and set it off the heat while assembling the rest of the ingredients.
- 6Warm 1 tablespoon of olive oil in a small skillet over low heat. Cook the chopped pancetta for 3 to 5 minutes, stirring occasionally, until it becomes crisp and golden brown. Move the pancetta to a paper towel-lined plate to drain.
- 7Whisk the pesto, white wine vinegar, 1 tablespoon of water, and the remaining 1 tablespoon of olive oil in a small bowl. Stir in up to 1 more tablespoon of water if the dressing needs to be thinned to a pourable consistency.
- 8Toss the sliced romaine and arugula with half of the prepared pesto dressing in a large mixing bowl. Portion the warm brown rice into serving bowls, then arrange the dressed greens, sliced avocado, and tomatoes on top.
- 9Drizzle the remaining dressing over the bowls and scatter the crumbled goat cheese and crispy pancetta on top. Season with black pepper and serve immediately with the toasted whole-grain bread.