At Parakeet Café, wholesome food is anything but ordinary. Since opening its first spot in La Jolla in 2017, the Southern California favorite has expanded throughout the region, bringing its vibrant, ingredients-driven menu to Brentwood Town Center on San Vicente Boulevard. The beloved café takes a thoughtful approach to healthful eating, starting with carefully sourced ingredients and building layers of flavor through fresh herbs, spices and smart cooking techniques. “I think what makes Parakeet special is the intention behind everything we put on the plate,” says co-owner Carol Roizen. “It starts with the ingredients we source—from organic, pasture-raised eggs to organic produce—but it goes far beyond that.” Rather than relying on seed oils, artificial additives or unnecessary ingredients, the Parakeet team, led in the kitchen by Chef Miguel Arevalo, uses spices, herbs and thoughtful preparation to allow each ingredient to shine. “For us, food should be beautiful and delicious, but it should also nourish you,” she says. “Every ingredient should earn its place on the plate.” That philosophy comes together beautifully in the café’s Power Bowl. Inspired by Middle Eastern flavors, the hearty dish layers roasted vegetables with spicy labneh, sunny-side-up eggs, peppery arugula and za’atar oyster mushrooms. While it’s hard to beat enjoying the dish at the café, Arevalo shares the recipe for recreating this Parakeet favorite at home.
POWER BOWL
Yield: 1 serving
Ingredients
- ½ cup roasted cauliflower, roasted with olive oil and salt
- ½ cup Za’atar Oyster Mushrooms (recipe below)
- ½ cup roasted potatoes, cut into bite-size pieces
- 1 cup collard greens, roughly chopped
- 2 tablespoons roasted tomatoes
- 2 large eggs
- ½ cup Spicy Labneh (recipe below)
- 1 teaspoon finely chopped chives
- A few petite basil leaves, for garnish
- ½ cup arugula
- 1 teaspoon fresh lemon juice
- Extra-virgin olive oil, as needed
- Kosher salt and freshly ground black pepper, to taste
Directions
1. Warm the vegetables. Heat a large skillet over medium-high heat with a small drizzle of olive oil. Add the roasted cauliflower, Za’atar Oyster Mushrooms, potatoes, collard greens and roasted tomatoes. Cook until everything is warmed through and the greens are tender.
2. Cook the eggs. Heat a nonstick skillet over medium heat with a little olive oil. Crack in the eggs and cook sunny-side-up until the whites are set but the yolks remain soft and runny. Season lightly with salt and black pepper.
3. Build the bowl. Spread the Spicy Labneh across the bottom of a shallow serving bowl. Arrange the warm vegetables over the labneh and place the sunny-side-up eggs on top.
4. Add the herbs. Sprinkle the eggs with chopped chives and scatter the petite basil leaves around the vegetables.
5. Dress the greens. Lightly toss the arugula with lemon juice, a drizzle of extra-virgin olive oil, salt and black pepper.
6. Finish. Top the bowl with the dressed arugula and serve immediately.
SPICY LABNEH
Yield: Approximately 2 cups
The creamy, tangy base of the Power Bowl gets a subtle kick from chili powder and a hit of brightness from fresh lemon juice.
Ingredients
- 2 cups labneh
- 2 tablespoons chili powder
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt, or to taste
Directions
1. Place the labneh in a medium mixing bowl.
2. Add the chili powder, lemon juice and salt.
3. Stir until completely combined and the labneh has an even color and smooth consistency.
4. Taste and adjust the salt or lemon juice as desired. Keep refrigerated until ready to serve.
ZA’ATAR OYSTER MUSHROOMS
Yield: Approximately 4 cups
“Oyster mushrooms have a naturally meaty texture that becomes tender inside and lightly crisp around the edges when roasted,” says Arevalo. “Za’atar, olive oil and chili flakes give them an herbaceous, earthy flavor with a subtle smoky heat.”
Ingredients
- 14 ounces oyster mushrooms
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons za’atar
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of red pepper flakes
Directions
1. Preheat the oven. Heat oven to 425°F and line a large sheet pan with parchment paper.
2. Prepare the mushrooms. Gently tear the oyster mushrooms into large, bite-size pieces. Keeping some larger pieces gives them a meatier texture after roasting.
3. Season. Place the mushrooms in a large bowl and add the olive oil, za’atar, salt, black pepper and red pepper flakes. Toss gently until evenly coated.
4. Roast. Spread the mushrooms in a single layer on the prepared sheet pan, leaving a little space between them. Roast for 15 to 20 minutes, turning once halfway through, until tender and golden brown with lightly crisp edges.
5. Remove from the oven and serve warm or allow to cool before storing.
Chef’s Tip
“Avoid overcrowding the sheet pan,” says Arevalo. “Giving the mushrooms some space allows their moisture to evaporate as they roast, helping develop deeper flavor and those slightly crisp, caramelized edges.”
Parakeet Café
13050 San Vicente Blvd.
310-746-5828
parakeetcafe.com