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3 Whole Food Plant Based Balanced Bowls

Looking for a balanced, nutritious, easy to make meal? I present to you my 3 Balanced Bowls!

Exciting, flavorful, full of accessible ingredients. Saucy and delish Whole Food Plant Based Meal in one dish.


ROASTED VEG AND ARUGULA BOWL 🍲


Ingredients

Roasted Veggies:

• 1 large sweet potato, peeled and cubed

• 1 cup cauliflower florets

• 1/4 of a red onion, roughly sliced

• 15 oz. can of chickpeas, drained and rinsed

• 1/2 tsp garlic powder

• 1/2 tsp ground cumin

• 1/2 tsp paprika

• 1/2 tsp curry powder

• 2 tbsp water

• Salt and freshly cracked black pepper to taste

Tahini Lime Dressing:

• 2 tbsp lime juice

• 1 tbsp tahini

• 1 tsp maple syrup

• 1 garlic clove, crushed

• Water to thin as desired

• Salt and freshly cracked black pepper to taste

Your desired amount of the following for serving:

• Arugula

• Fresh parsley

• Sunflower Microgreens

• Avocado, sliced

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.


2. Chop your veggies. Add all chopped veggies to a large mixing bowl then add in the spices and chickpeas. Combine until coated. Spread the chickpea and vegetable mixture on the parchment paper lined baking sheet evenly so as not to overlap.


3. Bake for 45 minutes or until the sweet potatoes are tender and the chickpeas have a little crisp (they will crisp up even more once out of the oven).


4. While the veggies are roasting, make your dressing. To make the Tahini Lime Dressing, add all the dressing ingredients into a medium bowl and whisk together. Taste and adjust lime juice or water to your liking.


5. Assemble your bowl by adding your desired amount of arugula, roasted veggies, and Tahini Lime Dressing.


Note: This is a REALLY simple bowl to put together. Perfect for a busy weeknight. Use any leftovers for an easy cold lunch the next day.


CALI HUMMUS BOWL 🍲


Ingredients

Marinated Tempeh:

• 8 oz. packaged tempeh, cubed

• 3 tbsp soy sauce OR tamari OR coconut aminos

• 1 tbsp rice vinegar

• 1 tbsp maple syrup

• 1 tsp sriracha

• Freshly cracked black pepper


Dijon Hummus Dressing:

• 1/2 cup hummus, homemade or store bought, I used the hummus recipe from Eating Whole

• 1 tbsp dijon mustard

• Juice of 1/2 a lemon

• 2 to 4 tbsp water to thin to your liking


Your desired amount of the following for serving:

• Cooked quinoa

• Romaine lettuce

• Beet, grated

• Carrot, grated

• Red cabbage, thinly sliced


1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.


2. Cut the tempeh into cubes, then place in a medium mixing bowl. Add the rest of the marinated tempeh ingredients and coat. Let sit for 5 to 10 minutes. Then place the tempeh on to the baking sheet lined with parchment paper and bake for 15 to 20 minutes until a little crispy. Flip half way through to ensure even baking.


3. While the tempeh is in the oven make the Dijon Hummus Dressing by adding all the dressing ingredients into a medium bowl and whisk together. Taste and adjust the lemon or water to your desired consistency.


4. Assemble your bowl by adding your desired amount of tempeh, quinoa, romaine lettuce, beet, carrot, red cabbage. Pair with your desired amount of Dijon Hummus Dressing. Garnish with more sriracha if desired.

MUSHROOM MISO BOWL 🍲


Ingredients

• 6 baby Bella mushrooms, sliced

• 1/4 cup vegetable broth for sautéing, I used Better Than Boullion Vegetable Base


Coconut Miso Dressing:

• 1/4 cup canned coconut milk, light or full fat works

• 2 tbsp rice vinegar

• 1 tbsp miso paste of choice

• 2 tbsp soy sauce OR coconut aminos OR tamari

• 1 tbsp maple syrup

• 1 garlic clove

• 1 inch ginger root, peeled and minced

Your desired amount of the following for serving:

• Cooked brown rice

• Steamed edamame

• Carrots, grated

• Red cabbage, thinly sliced

• Swiss chard, torn or thinly sliced

• Green onion, thinly sliced

• Avocado, sliced


1. In a medium frying pan sauté the mushrooms in the broth until most of the liquid has evaporated stirring occasionally for 3 to 5 minutes. Add salt and freshly cracked black pepper to taste. Set aside.

2. In a blender add all of the Miso Dressing ingredients and blend on high until well combined and smooth.


3. Assemble your bowl by adding your desired amount of brown rice, edamame, carrots, red cabbage, chard, green onion, and avocado. Garnish with sesame seeds if desired. Pour on your desired amount of Miso Dressing and enjoy!


Watch the full video here:


🍲 Check out this post for more even MORE BOWL recipes.


🌱 Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions


🌱 Do you want MORE easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!



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