RECIPE: Three Sisters Veggie Bowl (Neowi Ototeemetiaki Otaatopakooni)
A signature of Kickapoo chef Crystal Wahpepah’s and a mainstay of her eponymous restaurant Wahpepah’s Kitchen in Oakland, this hearty yet light bowl is anchored by squash, hominy, and tepary beans, a climate-ready legume indigenous to the Sonora Desert, where it evolved to take drought in stride. You can easily make substitutes in this recipe according to what’s in season, like strawberries in spring, blueberries or peaches in summer, or marinated hibiscus flowers and pomegranate seeds in winter.
- Servings: 4
Source: Bluedot Living
Ingredients
- white tepary beans
- tsps salt, divided
- small Buffalo Creek squash, peeled, seeded, and cubed
- tsps olive oil, divided
- freshly ground black pepper
- dried yellow or white hominy
- tricolor quinoa
- kale
- large red onion, chopped
- fresh blueberries and raspberries
- raw sunflower seeds
- chopped raw walnuts
- puffed amaranth, for garnish
- Maple Oil, for serving
- Chili Oil, for serving