Copycat Pacific Catch Vegan West Coast Bowl

# Copycat Pacific Catch Vegan West Coast Bowl

A homemade version of the **Vegan West Coast Style Bowl** from Pacific Catch — built with a brown rice-quinoa base, grilled marinated tofu, roasted cauliflower, quick-pickled cucumbers, radish salad, cilantro-pepita pesto, soy-tahini drizzle, and avocado.

---

## Table of Contents
1. [Component Overview](#component-overview)
2. [Brown Rice–Quinoa Blend](#brown-ricequinoa-blend)
3. [Grilled Marinated Tofu](#grilled-marinated-tofu)
4. [Roasted Cauliflower](#roasted-cauliflower)
5. [Marinated Cucumber](#marinated-cucumber)
6. [Radish Salad](#radish-salad)
7. [Cilantro-Pepita Pesto](#cilantro-pepita-pesto)
8. [Soy-Tahini Drizzle](#soy-tahini-drizzle)
9. [Bowl Assembly](#bowl-assembly)
10. [Make-Ahead & Storage](#make-ahead--storage)

---

## Component Overview

| Component | Key Flavor Drivers |
|-----------|-------------------|
| **Brown Rice–Quinoa Blend** | Nutty, hearty base (50/50 ratio) |
| **Grilled Tofu** | Savory soy-sesame marinade, charred edges |
| **Roasted Cauliflower** | Caramelized, lightly spiced |
| **Marinated Cucumber** | Bright, tangy, crisp quick-pickle |
| **Radish Salad** | Peppery, thinly sliced, rice-vinegar kissed |
| **Cilantro-Pepita Pesto** | Herbaceous, nutty, slightly smoky |
| **Soy-Tahini Drizzle** | Creamy, umami-rich, tangy |
| **Avocado** | Creamy, rich counterbalance |
| **Mixed Greens** | Fresh, bitter crunch |

**Yield:** 4 hearty bowls  
**Total Time:** ~60 minutes (with overlap)

---

## Brown Rice–Quinoa Blend

Pacific Catch uses a ½ brown rice, ½ quinoa blend as the warm base.

### Ingredients
- ½ cup short-grain brown rice
- ½ cup white quinoa, rinsed
- 2 cups water (or vegetable broth)
- ¼ tsp kosher salt

### Instructions
1. **Rinse** quinoa under cold water until it runs clear.
2. In a small saucepan, combine brown rice, water, and salt. Bring to a boil, then reduce to low, cover, and simmer for **25 minutes**.
3. After 25 minutes, stir in the rinsed quinoa. Do not add extra liquid yet.
4. Cover and continue simmering on low for **15–18 minutes more**, until both grains are tender and the liquid is absorbed.
5. Remove from heat, keep covered, and let steam for **10 minutes**. Fluff with a fork.

> **Tip:** If the quinoa finishes before the rice, add 2–3 tablespoons of hot water and continue cooking until the rice is tender.

---

## Grilled Marinated Tofu

The restaurant uses extra-firm tofu, pressed and grilled with a light soy-sesame marinade.

### Ingredients
- 14 oz extra-firm tofu, drained
- 2 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp maple syrup or agave
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp neutral oil (for grilling)

### Instructions
1. **Press the tofu:** Wrap the block in a clean kitchen towel, place a heavy skillet or books on top, and press for **20–30 minutes**. Slice into ½-inch thick planks or triangles.
2. **Marinate:** Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger. Place tofu in a shallow dish, pour marinade over, and let sit for **15–20 minutes** (flip halfway through).
3. **Grill:** Heat a grill pan or cast-iron skillet over medium-high heat with neutral oil. Grill tofu for **3–4 minutes per side** until deep golden-brown char marks appear. Baste with any remaining marinade while cooking.
4. Transfer to a plate and set aside.

> **Tip:** For deeper flavor, marinate the tofu up to 4 hours in the refrigerator.

---

## Roasted Cauliflower

The cauliflower should be deeply golden — almost crispy at the edges — to stand up to the other bold flavors.

### Ingredients
- 1 medium head cauliflower, cut into small bite-sized florets
- 2 tbsp olive oil
- ½ tsp smoked paprika (optional, for color and depth)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper

### Instructions
1. Preheat oven to **425°F (220°C)**. Line a baking sheet with parchment.
2. Toss cauliflower florets with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Spread in a single layer, leaving space between florets (use two sheets if needed).
4. Roast for **25–30 minutes**, flipping once halfway through, until deeply caramelized and tender.

---

## Marinated Cucumber

A quick Asian-style pickle that adds essential acidity and crunch to cut through the rich tahini and pesto.

### Ingredients
- 2 Persian or English cucumbers, thinly sliced (about 2 cups)
- ½ tsp kosher salt
- ¼ cup rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup or agave
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 tbsp toasted sesame seeds (for garnish)

### Instructions
1. Place sliced cucumbers in a bowl, sprinkle with salt, and toss. Let sit for **15–20 minutes** to draw out moisture.
2. Drain the liquid (do not rinse).
3. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, ginger, garlic, and red pepper flakes.
4. Pour marinade over cucumbers and toss to coat. Let pickle at room temperature for **at least 30 minutes**, or refrigerate for deeper flavor.
5. Garnish with sesame seeds before serving.

---

## Radish Salad

Thinly sliced radishes — ideally watermelon radishes for the pink-and-white visual pop — lightly dressed to keep their peppery bite.

### Ingredients
- 6–8 radishes (watermelon, breakfast, or standard red), very thinly sliced
- 1 tbsp rice vinegar
- ½ tsp toasted sesame oil
- ¼ tsp kosher salt
- 1 scallion, thinly sliced (optional)

### Instructions
1. Using a mandoline or sharp knife, slice radishes paper-thin.
2. Toss with rice vinegar, sesame oil, and salt. Let sit for **10–15 minutes** to soften slightly and absorb flavor.
3. Stir in scallions just before serving.

---

## Cilantro-Pepita Pesto

This is the signature sauce of the bowl — bright green, nutty, and slightly smoky from toasted pepitas.

### Ingredients
- 1 large bunch fresh cilantro, roughly chopped (about 2 cups packed)
- ½ cup raw pepitas (pumpkin seeds), toasted
- 2 cloves garlic
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ cup extra-virgin olive oil
- 1 tbsp water (to thin)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Optional: ½ small jalapeño or a pinch of chipotle powder for subtle heat

### Instructions
1. **Toast the pepitas:** In a dry skillet over medium heat, toast pepitas for **3–4 minutes** until fragrant and slightly puffed. Let cool.
2. In a food processor, pulse garlic, toasted pepitas, and salt until finely chopped.
3. Add cilantro, lime juice, and pepper. Pulse until coarsely chopped.
4. With the processor running, stream in olive oil and water. Process until a thick, spoonable pesto forms. Scrape down sides as needed.
5. Taste and adjust — add more lime for brightness, salt for seasoning, or water to thin.

> **Tip:** The pesto should be thicker than a sauce but looser than traditional basil pesto. It needs to dollop nicely over the bowl.

---

## Soy-Tahini Drizzle

The creamy, umami-rich finishing drizzle that ties the whole bowl together.

### Ingredients
- ¼ cup tahini, well stirred
- 2 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- ½ tsp fresh ginger, grated
- 2–4 tbsp warm water (to thin)

### Instructions
1. In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.
2. Add warm water **1 tablespoon at a time**, whisking vigorously, until the drizzle is smooth and pourable — similar to a thin pancake batter.
3. Taste and adjust: more soy for salt/umami, more vinegar for tang, more maple for sweetness.

> **Storage:** Keeps in an airtight container in the refrigerator for up to 1 week. Stir before using; it will thicken when cold.

---

## Bowl Assembly

Build each bowl in this order for the best texture and visual presentation:

### Base
1. **½ brown rice-quinoa blend** (warm)
2. **½ mixed organic greens** (baby kale, arugula, spinach, or spring mix)

### Toppings (arranged in sections)
3. **Grilled tofu** — 2–3 pieces, sliced on the bias
4. **Roasted cauliflower** — a generous handful
5. **Marinated cucumber** — drained, about ¼ cup
6. **Radish salad** — about ¼ cup
7. **Avocado** — ½ ripe avocado, fanned or sliced

### Sauces (drizzled last)
8. **Cilantro-pepita pesto** — 2–3 tablespoons dolloped across the bowl
9. **Soy-tahini drizzle** — zigzagged lightly over everything

### Garnish
- Extra toasted pepitas
- Sesame seeds
- Fresh cilantro leaves
- Lime wedge on the side

---

## Make-Ahead & Storage

| Component | Make-Ahead | Storage |
|-----------|-----------|---------|
| Brown Rice–Quinoa Blend | Up to 4 days | Refrigerate; reheat with splash of water |
| Grilled Tofu | Up to 4 days | Refrigerate in airtight container; reheat in skillet |
| Roasted Cauliflower | Up to 4 days | Refrigerate; re-crisp in oven at 400°F for 5 min |
| Marinated Cucumber | Up to 4 days | Refrigerate in brine; gets better with time |
| Radish Salad | Up to 2 days | Refrigerate; may soften slightly |
| Cilantro-Pepita Pesto | Up to 5 days | Refrigerate with plastic wrap pressed on surface |
| Soy-Tahini Drizzle | Up to 1 week | Refrigerate; thin with water before using |

**Assembly Strategy:** Prep all components on Sunday. Store sauces separately. Assemble bowls throughout the week in 5 minutes.

---

## Notes & Substitutions

- **Gluten-Free:** Use tamari instead of soy sauce in all components.
- **Nut-Free:** This recipe is naturally nut-free (pepitas are seeds).
- **Oil-Free:** Omit sesame oil from the drizzle and use water-sautéed tofu; results will be less rich but still tasty.
- **Cauliflower Alternative:** The original salmon bowl uses roasted cauliflower even in the non-vegan version, so this is core to the flavor profile. Don’t skip it.
- **Watermelon Radishes:** If you can find them, they provide the beautiful pink-and-white color seen in the restaurant bowl. Standard red radishes work perfectly fine.

---

*Inspired by the Pacific Catch Vegan West Coast Bowl. Not affiliated with Pacific Catch.*