Sentences with phrase «top with avocado bowl»

Top with avocado bowl.

Not exact matches

Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.

The base of this Buddha bowl is made with quinoa, and it is topped with some of my favorite vegetables, including bell pepper, radish, cauliflower, asparagus, carrots, kale and avocado.

She gave the traditional rice bowl a healthy makeover by laying a bed of super greens (a mix of baby red chard, baby tat soi, baby spinach, baby green Swiss chard, and baby arugula) and topping it with cooked Della rice, vine - ripened organic tomatoes, organic avocados, organic roasted red and green peppers, roasted onions, and grass - fed cooked ground beef flavored with taco seasoning.

Set aside for 15 minutes 5) When ready to serve, spread half the beet mixture onto a large plate or shallow bowl 6) Top with micro greens, chopped herbs, avocado, peas, and the more of the beet mixture.

And, like all chili, it required massive amounts of toppings; we topped off our steaming bowls with Parmesan cheese, flat - leaf parsley, a few chunks of avocado, and huge spoonfuls of plain Greek yogurt (my favorite substitute for sour cream).

In a medium sized bowl, start with a bed of cooked forbidden black rice, top with onions, kale, sliced avocado and tuna.

Quinoa bowls topped with sautéed garlic spinach scrambled eggs, tomatoes, avocado and caesar dressing.

To assemble the salad, start by filling your salad bowl with mixed baby greens and then adding the bacon crumbles, some diced avocado, fresh tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles in separate, small piles on top.

I love a good rice bowl, especially with avocado on top.

To serve, scoop a bit of rice into each bowl and top with the beets, mango, scallions, cucumber, and avocado.

Then, divide the rice between two bowls and top with the beets, mango, cucumber, scallions, and avocado.

I made a rice noodle bowl today with grilled avocado, yellow squash and sautéed shitake mushrooms (all coated in tamari and sesame) with that sauce drizzled on top.

To serve, spoon into bowls and top with everything you have — cashew - lime sour cream, cilantro, and avocado are not optional, but you might also want to add a little more jalapeño and some green onions.

Plus I'm always up for a bowl that can be topped off with half an avocado, any time of year.

Fill avocado bowl with beef and veggie mixture, top with a dollop of guacamole and red bell pepper garnish.

The soup will thicken as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like chopped cilantro, avocado, and lots of sour cream.

Top each bowl with heaps of toppings like avocado, jalapeno and cilantro and you've got yourself one delicious bowl of food.

To assemble the bowl add in the rocket (if using) top it with the tofu scramble, garlic roast sweet potatoes, spinach bites, vine tomatoes and the sliced avocado.

Divide the greens and the shrimp between the bowls and top with additional cilantro, green onion, sliced avocado, Sriracha and sesame seeds, if desired.

My first breakfast adventure was going to be this unique smoothie bowl featuring strawberries and avocado as the base, with granola, cucumber, and mint as toppings.

Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.

Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

Spoon into individual serving bowls or and top with fresh avocado.

We ended up eating it as a rice bowl, topped with avocado and some spinach sauteed in chili sesame oil — which was delicious nonetheless!

For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.

Arrange the green in the tortilla salad bowls and top with the lentils, tomatoes, black beans, olives, corn, and avocado.

Ladle the chili into a bowl and top with corn chips, cheese, avocados, a dollop of sour cream, and extra cilantro and lime juice.

In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.

Divide between 4 bowls, and top each bowl with 8 cubes of lemon pepper tofu, half an avocado (diced), 2 teaspoons of brazil nut parmesan, and an additional drizzle of dressing (if desired).

To the bowl, add about 3/8 cup blackened chickpeas (a fourth of the recipe); a big handful of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup of the avocado mixture.

This vegan Buddha bowl is built on a base of fragrant curried rice and chickpeas and topped off with coconut - glazed sweet potato, fresh juicy mango, creamy avocado and a...

Arrange the greens in a bowl with the corn, scallions, avocado, pepper, jalepeño, tomato, and cilantro artfully arranged on top.

To serve divide the rice between 4 bowls and top with the coconut sweet potato, mango, avocado, radish and a dollop of cilantro sauce.

Once they are set, you remove the skillet from the heat, sprinkle some chopped cilantro and grated Parmesan cheese over the top, then serve it in shallow bowls with a few slices of fresh avocado and thin slices of crusty baguette.

This vegan Buddha bowl is built on a base of fragrant curried rice and chickpeas and topped off with coconut - glazed sweet potato, fresh juicy mango, creamy avocado and a simple cilantro dressing.

Ladle into bowls and top with cilantro, scallions and / or avocado slices.

Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion.

Divide soup among 6 bowls; top evenly with radishes, avocado, tortilla strips, and pepper.

Topped with chunks of ripe avocado, crumbled Cotija cheese, toasty almonds, and a citrus - sparked yogurt sauce, this savory whole - grain breakfast bowl screams healthy (in the best way possible).

Divide soup among bowls, then top with toasted coconut, avocado, and cilantro.

These savory tofu breakfast (or lunch or dinner) bowls are made with spiced pinto beans and scrambled tofu served over a bed of rice and topped with salsa and creamy avocado slices.Over the holidays I had brunch with my family and my mom made...

But we also like to eat it in rice bowl form, with black beans, avocado slices, some fresh cilantro, and even a few pieces of sweet pineapple, and if you can find some chili - lime cashews those are pretty great sprinkled over the top too!

Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro - lime avocado dressing.

30 minutes prior large glass of water Papaya or bowl of strawberries with chopped veggies and hummus and maybe 4 - 6 corn cakes with smashed avocado, cucumbers, basil, tomato and sprouts on top.

To serve, pour the soup into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

vegan mayo, chipotle, salt, lime juice, red onion cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.

Divide the spinach between four bowls and top with the berries, cucumber, avocado, cashews, and hemp seeds.

Scoop into serving bowl, top with a little grapeseed or avocado oil, red pepper, crumbles bacon and Cilantro or scallions.

Ladle soup into individual serving bowls, and top with avocado, cheese, cilantro and serve with lime wedges.