Latest posts
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Autumn Harvest Grain Bowl
Roasted squash, farro or quinoa, cranberries, pecans, and apple-cider dressing. Ingredients (serves 4) 2 cups cooked farro or quinoa 3 cups cubed squash 1/4 cup dried cranberries 1/4 cup pecans 3 tbsp olive oil + 1 tbsp apple cider vinegar + 1 tsp maple Greens, salt, pepper Instructions Roast squash at 425°F until caramelized, 25…
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Coconut Chickpea Curry Bowl
Creamy coconut curry chickpeas over rice with greens. Ingredients (serves 4) 2 cans chickpeas 1 can coconut milk 2 tbsp curry paste or powder 1 onion, diced 3 cups cooked rice 2 cups spinach Oil, salt, lime, cilantro Instructions Saute onion in oil; add curry paste 1 minute. Add coconut milk and chickpeas; simmer 10…
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Vegan Sushi Bowl
Deconstructed sushi: seasoned rice, cucumber, avocado, edamame, and nori. Ingredients (serves 4) 3 cups sushi rice, seasoned with rice vinegar 1 cucumber, sliced 1 avocado 1 cup edamame Nori strips, soy sauce, sesame seeds Optional: pickled ginger, sriracha mayo (vegan) Instructions Season warm rice with vinegar, sugar, and salt. Divide rice into bowls. Arrange cucumber,…
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Spicy Peanut Noodle Bowl
Cold or warm noodles in a spicy peanut sauce with crunchy veg. Ingredients (serves 4) 12 oz noodles 1/3 cup peanut butter 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp chili sauce 2 cups shredded cabbage and carrots Lime, cilantro, crushed peanuts Instructions Cook noodles; rinse if serving cold. Whisk peanut butter, soy,…
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Roasted Sweet Potato Kale Bowl
Roasted sweet potato, massaged kale, lentils, and maple-mustard dressing. Ingredients (serves 4) 2 sweet potatoes, cubed 1 bunch kale, chopped 2 cups cooked lentils 2 tbsp maple + 1 tbsp mustard + 3 tbsp olive oil Salt, pepper, pumpkin seeds Instructions Roast sweet potatoes at 425°F for 25 minutes. Massage kale with a pinch of…
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Mediterranean Falafel Bowl
Falafel, cucumber-tomato salad, hummus, and greens over grains. Ingredients (serves 4) 12 falafel (homemade or store-bought) 2 cups cooked couscous or quinoa 1 cucumber, diced 1 cup tomatoes 1/2 cup hummus Olives, lemon, olive oil, parsley Instructions Bake or pan-fry falafel until crisp. Toss cucumber and tomatoes with oil, lemon, and salt. Build bowls with…
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Teriyaki Tofu Rice Bowl
Crispy tofu glazed in teriyaki over rice with steamed veggies. Ingredients (serves 4) 14 oz extra-firm tofu, cubed 3 cups cooked rice 2 cups broccoli or snap peas 1/3 cup teriyaki sauce 2 tbsp cornstarch 2 tbsp oil Sesame seeds, green onions Instructions Toss tofu with cornstarch; pan-fry until golden. Add teriyaki sauce; toss until…
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Pesto Quinoa Veggie Bowl
Herby vegan pesto tossed with quinoa, tomatoes, and broccoli. Ingredients (serves 4) 2 cups cooked quinoa 2 cups broccoli florets 1 cup cherry tomatoes 1/2 cup vegan pesto 2 cups greens Lemon, salt, olive oil Instructions Steam or roast broccoli until tender-crisp. Toss warm quinoa with pesto and lemon. Add tomatoes, broccoli, and greens. Season…
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Smoky Black Bean Burrito Bowl
Rice, smoky black beans, corn, salsa, and avocado — all the burrito flavor, no wrap. Ingredients (serves 4) 3 cups cooked rice 2 cans black beans, rinsed 1 cup corn 1 cup pico de gallo 1 avocado 1 tsp cumin + 1 tsp smoked paprika Lime, cilantro, salt, olive oil Instructions Warm beans with cumin,…
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Rainbow Chickpea Buddha Bowl
A colorful plant-based bowl with quinoa, roasted chickpeas, veggies, and a lemon-tahini drizzle. Ingredients (serves 4) 2 cups cooked quinoa 1 can chickpeas, drained and roasted 2 cups mixed roasted vegetables 1 avocado, sliced 1 cup shredded red cabbage 3 tbsp tahini + lemon juice + water Olive oil, salt, pepper, paprika Instructions Roast chickpeas…