Tag Archives: bowl

Butternut Squash Bowl!

Fall is approaching and with it all the squashes and pumpkins! Keeping it simple here with the old standby, creamy, vibrant, butternut squash. This bowl is SO satisfying, full of protein, healthy fats, and complex carbs. A great comfort feast for cooler nights and so so tasty!!

You need:

-1/2 large butternut squash roasted (cut in half and baked face down at 375 for 35 min)

-2 small yellow potatoes steamed

-Sweet brown rice cooked

-Green onion, chopped

-Romaine lettuce

-Black soybeans, cooked

-Tahini

-Sriracha sauce

-Sesame seeds garnish-not pictured 🙂  avocado and cilantro or fresh parsely would also make great garnishes!

Making the rice/beans and steaming/roasting the veggies is really all there is to this one. Otherwise simply assemble in a bowl, cutting squash and veggies into cubes and drizzling with the sauces, sprinkling with garnishes. I like to put everything in the romaine leaves and wrap them up like little tacos too 🙂 soooooo tasty!

Enjoy!

Warm Vegan Buddha Bowl

I gotta tell ya, hit it out of the park with this one, man it hits the spot! So creamy, so comforting, so necessary on a rainy winter day! I think I’m gonna make a bunch more so I can eat this every day! It is that beautiful and satisfying! And despite how indulgent it tastes, this is one that won’t give you a Buddah belly because it is clean whole vegan foods 😉

You need:
1 cup grain of choice, (i actually used 1 cup quinoa, 1/2 cup raw buckwheat groats
1/2 cup lentils, any kind, cooked
1 large stalk broccoli
1 cup raw baby carrots
Handful of mushrooms
1/6 large onion chopped
2 cloves garlic minced
handful fresh basil, chopped
large handful kale, chopped
coconut oil spray (always)
oregano and crushed red pepper

For garnish:
1 slice chopped large jalapeno
1/4 avocado
1 tbs sesame seeds

For creamy lemon sauce:
1/2 tsp vinegar
1 lemon juiced
1/4 cup raw cashews
1tbs tahini
Oregano, dash
Crushed red pepper, dash
1/8 cup water

Make quinoa/buckwheat in rice cooker, mix with lentils, keep warm.

Oven roast cut broccoli and whole mushrooms with coconut spray and oregano/rosemary/crushed red pepper flakes at 350 for 20-24 min.

You could also roast your carrots the same way, but I simply steamed mine in the rice cooker while my grains cooked.

Clean and tear kale. Sautée in hot skillet with garlic, onion, an basil for about 5 min, until slightly wilted.

To make your creamy lemon sauce, place ingredients in a high speed blender, adding more water if you prefer it thinner.

Place lentils/grains in bowl, top with shredded sauté.

Next arrange warm roasted veggies.

Top with fresh avocado, diced jalapeno, sesame seeds, and drizzle creamy sauce on top.

Enjoy hot and immediately, feeling comfort and well being from the inside out! SOOO nourishing and full of comfort feels and flavors. Be well!

Sauce makes 2-3 servings, store refrigerated.

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