Flavour packed wild rice
bowls with roasted sweet potatoes, spicy marinated tofu, lacinato kale, crisp apple, and crumbles of sharp cheese.
Assemble rice
bowls with roasted sweet potatoes, diced avocado, black beans, scallions and cheese.
Heather Christo brings us this awesome quinoa
bowl with roasted sweet potatoes, black beans, avocado, greens, and a spicy lemon cashew dressing.
Not exact matches
As absolutely everything was so delicious it's hard to recommend anything in particular but I did especially love their root vegetable mash
bowl topped
with roasted wild mushrooms, their curried
sweet potato and their
roasted cauliflower.
ROASTED SWEET POTATO CHICKPEA GRAIN BOWLS — Brown rice is topped off with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal
ROASTED SWEET POTATO CHICKPEA GRAIN BOWLS — Brown rice is topped off with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal op
SWEET POTATO CHICKPEA GRAIN
BOWLS — Brown rice is topped off
with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal
roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal op
sweet potatoes and chickpeas, then tossed
with a tangy sriracha lime dressing in this healthy meal option.
Butternut squash, pumpkin and
roasted sweet potato with spicy Mexican chipotle are just some of the flavours combined to create this spicy, cosy
bowl.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and
potatoes,
sweet or hot pepper if using / Stir together so that vegetables are coated
with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add
roasted asparagus to the
bowl / Spoon sauce over winter and spring veggies, sprinkle
with chives.
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.
The weekend was filled
with poolside plant based ice cream parties, diy facials, early morning walks, homemade chickpea pasta,
roasted sweet potato tacos, epic falafel
bowls with magic sauce, watermelon cilantro limeade and hibiscus iced tea, savory breakfast
bowls (recipe coming next week), hikes in Joshua Tree, yoga, and long talks about purpose, passion and how to make the world a better place.
And if you love these then I know you'll also love my vegan avocado quinoa pineapple salad,
sweet potato tofu burger,
sweet potato and chickpea salad, and my vegan quinoa
roasted veggie buddha
bowls with creamy pesto tahini sauce.
Vegan quinoa
bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dr
Roasted Veggies and Avocado Sauce is made
with oven
roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dr
roasted beets,
sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled
with a creamy and flavorful avocado dressing.
To put
bowls together, toss lettuce, mushrooms,
roasted sweet potatoes together and top
with fried egg + drizzle of tahini dressing.
Add the
roasted sweet potatoes to a
bowl with the goat cheese and chopped fresh sage.
Savory black beans and garlic
roasted sweet potatoes are dressed in lime juice and fresh cilantro and served
with spicy raspberry chipotle sauce in these
sweet & savory vegan
sweet potato burrito
bowls.
An easy vegan veggie
bowl with maple
roasted sweet potato wedges, couscous and spinach pilau, tomato salsa and an avocado rose.
But man, the delicata squash (although butternut or
sweet potatoes will do),
roasted at 400 degrees
with just a little olive oil, salt, pepper, and thyme is so delicious it's hard to save enough to even MAKE a
bowl.
Go Wild and customize your breakfast
bowl with roasted vegetables like
sweet potatoes or brussels sprouts, protein like fish or chicken, nuts, seeds, kimchi, sauerkraut, or any other veg you'd like!
Kale Salad Balance
Bowl with black beans, harissa
roasted sweet potatoes and
sweet tahini dressing for a balanced dinner in a
bowl!
Look no further than this vegan quinoa power
bowl with oven
roasted beets, cauliflower and
sweet potatoes, drizzled
with a tahini sauce and vegan basil pesto.
In her first published book you will find thai
roasted sweet potatoes, spicy bbq jackfruit sandwiches
with grilled pineapple, peanut butter and jelly granola bars, five ingredient peppermint patties, and 1 -
bowl tiramisu cake.
I'm particularly in love
with her Peruvian
roast chicken, bi bim bánh
bowl, and smoky
sweet potato latkes.
In a medium
bowl, toss
sweet potatoes with olive oil and pour in the bottom of
roasting / baking pan.
Baked eggs
with barley creamed greens and mustardy bread Cacao nib pavlovas
with mixed berries California quinoa Chickpea deli salad Chunky Mediterranean eggplant dip Coconut sorbet
with strawberry rhubarb sauce Curried
sweet potato soup
with crispy black lentils Golden quinoa breakfast
bowl Hippie
bowl with tahini citrus miso dressing and spiced sunflower seeds Kale Caesar salad
with cornbread bits Marrakesh carrot salad
Roasted asparagus salad Roasted zucchini and quinoa bowls with cilantro pepita pesto Smoky tortilla soup Strawberry millet tabbouleh Tahini kale slaw with roasted tamari portobello bowl Tropical smoothie bowl Winter fruit salad in a ginger - lim
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto Smoky tortilla soup Strawberry millet tabbouleh Tahini kale slaw with roasted tamari portobello bowl Tropical smoothie bowl Winter fruit salad in a ginger - lim
Roasted zucchini and quinoa
bowls with cilantro pepita pesto Smoky tortilla soup Strawberry millet tabbouleh Tahini kale slaw
with roasted tamari portobello bowl Tropical smoothie bowl Winter fruit salad in a ginger - lim
roasted tamari portobello
bowl Tropical smoothie
bowl Winter fruit salad in a ginger - lime syrup
What I get: Veggie fresh rolls from the sushi section OR the Hipster earth
bowl (
with quinoa,
roasted better, butternut squash,
sweet potatoes,
roasted brussels sprouts,
roasted carrots and a lemon dill dressing) OR the salad bar.
Main Dishes Aubergines baked in the oven
with ajvar and basil oil Pizza
with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto
with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza
with cauliflower crust Crispy chicken nuggets w. hot &
sweet potato fries Japanese rice
bowl w. teriyaki salmon and wakame Stuffed plaice on
roasted aubergine Rye galette
with caramelized fennel Poached egg on toast and
roasted asparagus Grilled zucchini rolls
with creamy spelt pearls Pita pizzas
with potato, tuna and avocado topping Beetroot and quinoa pot
with horseradish and bacon Meatballs in spicy curry
with cauliflower rice Broccoli pizza
with green and groovy topping Zucchini spaghetti
with walnut and chili pesto Cheesy cauliflower fritters
with semi-dried tomatoes Slow
roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad
with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko
with gruyere and veggies Zucchini Fritters
with feta Grain free hotdogs
with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin
with a golden cheese layer Middel eastern meatballs
with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous
with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes
with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin
with a golden cheese layer Middel eastern meatballs
with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls
with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich
with creamy chicken & apple salad + fried mushrooms
This
bowl is pretty versatile — see the recipe notes below
with suggestions for other veggies —
roasted sweet potatoes would be delicious here, as would pico de gallo or really whatever you like on your burrito
bowl!
With a highly flexible meal plan that's easy to personalize and completely original recipes like
roasted sweet potato breakfast
bowl and vegan clam chowder from two expert eaters, this book deserves a place on your shelf!»
Add cooked farro and lentils to the
bowl with kale, top
with roasted sweet potato and eggplant.
Assemble
bowl with a base of wilted garlicky greens and
roasted vegetables (like cauliflower) and top
with sweet potato balls and
roasted tomatoes.
Kale Salad Balance
Bowl with black beans, harissa
roasted sweet potatoes and
sweet tahini dressing for a balanced dinner in a
bowl!
But man, the delicata squash (although butternut or
sweet potatoes will do),
roasted at 400 degrees
with just a little olive oil, salt, pepper, and thyme is so delicious it's hard to save enough to even MAKE a
bowl.
What I get: Veggie fresh rolls from the sushi section OR the Hipster earth
bowl (
with quinoa,
roasted better, butternut squash,
sweet potatoes,
roasted brussels sprouts,
roasted carrots and a lemon dill dressing) OR the salad bar.
When the
sweet potatoes are done
roasting, place them into a serving
bowl with yogurt and persimmon.
I'm
roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha
bowl with any produce you'd like (butternut squash,
sweet potatoes, carrots, bussles sprouts, etc.).
Monday - turkey burgers, brocolli salad, salad
with watermelon, arugala, purple onoin & feta Tuesday - going to try carnitas in the crock pot, will use it to make burrito
bowls like Chipotle Wednesday - steak,
sweet potato fries,
roasted asparagus Thursday - leftover carnitas Friday - homemade pizza, going to try putting grown ups toppings on portabellos for a low carb option, ceasar salad Saturday - Date Night!