Not exact matches
Vegetarian sushi GF vegan chocolate peanut butter cookies
Quinoa salad Veggie tacos How to grow your own
sprouts Cheesy bread Making your own almond milk Veggie rice
bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
I've been trying to focus on my protein intake lately, and this is an easy recipe to slip more veggie protein into — I served my
bowl of curry over a
bowl of cooked
quinoa and put some
sprouted lentils into the curry.
For dinner I made a healthy
quinoa bowl with leftover Brussels
sprouts, sweet potato, and spinach.
In a large
bowl add the
quinoa, brussel
sprout leaves, sliced apricots, sliced endive, toasted almonds, and dressing.
Warm grain & vegetable
bowls with sesame ginger sauce, Tamari almonds,
sprouted legumes & a bed of brown rice with
quinoa with a side of the best miso soup I've ever had + a perfectly non-sweet green smoothie with avocado.
Tagged as brussel
sprouts, dijon maple vinaigrette, healthy meal,
quinoa,
quinoa bowl, roasted brussel
sprouts, roasted vegetables
Arrange
bowls with
quinoa, brussels
sprouts, kale, avocado, walnuts and drizzle with desired amount of pesto dressing.
More
quinoa breakfast bowl recipes: Sprouted Quinoa Breakfast Bowl Almost Instant Breakfast Quinoa from Eating Clean R
quinoa breakfast
bowl recipes:
Sprouted Quinoa Breakfast Bowl Almost Instant Breakfast Quinoa from Eating Clean R
Quinoa Breakfast
Bowl Almost Instant Breakfast
Quinoa from Eating Clean R
Quinoa from Eating Clean Recipes
building the
bowl 1 cup
quinoa, dry 2 cups water pinch of salt 1 bunch of kale 4 beets 1 — 15ounce package of extra firm tofu salt & pepper olive oil for cooking fresh broccoli
sprouts pomegranate seeds
This
quinoa bowl features kale, lentils, Brussels
sprouts, butternut squash, avocado and tahini - lemon dressing.
For his main dish, Matt went for the I Am Graceful
bowl:
quinoa with kale, tomato,
sprouts, and pesto sauce.
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.
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels
sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels
sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean
bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df
quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice
bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
For lunch yesterday, I drizzled this over a
bowl of brussel
sprouts, sweet potatoes, pears, and
quinoa (recipe coming soon!).
Layer
quinoa, cauliflower, brussel
sprouts, and pesta in
bowl.
We love it on a mixed green salad with chopped veggies, toasted almonds, and fresh
sprouts, but you could use it on a
quinoa or rice salad, in a veggie rice
bowl, or straight up as a veggie dip.
For his main dish, Matt went for the I Am Graceful
bowl:
quinoa with kale, tomato,
sprouts, and pesto sauce.
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.
These cozy
quinoa bowls feature some of my favorite fall produce, including roasted squash and brussels
sprouts, steamed kale, and spiced chickpeas, but can be easily customized based on the ingredients you have on hand.