These bowls will not only cater to your hip and edgy desires but also fill you up and keep your belly happy, which is exactly whey they’re my go-to dinner, lunch and breakfast. Bowls seem to be really popular right now because they are so easy to make and there are so many variations. We are here to show you some inspiration in the hopes that you try it out yourself.
In a “bowl” you start with a base of some sort, a grain to fill you up and give some added fiber and nutrients. Then you can add a ton of roasted, sautéed, raw, mixed, or mashed veggies. It doesn’t matter; whatever your heart desires. No need for measurements or a recipe, just layer anything you want and add any kind of sauce you like. I’ll be sharing five of my favorite veggie combinations but feel free to play with it and have fun!
Possible Vegetable Sides:
Sriracha-Lime Sweet Potatoes
- Peel sweet potato and put it into the microwave for a minute or so to soften it for easier cutting & peeling
- Once it is warm/hot to the touch, and a lot softer, slice it into 1cm thick pieces
- Cut each slice into quarters & throw it into a mixing bowl
- Squeeze in a good amount (¼ cup to ½ cup) of sriracha and half of a lime on to the sweet taters
- Add a pinch of salt, pepper, and chili powder
- Drizzle olive oil onto a baking tray and lay your wedges onto- spread it around
- Drain chickpeas and pour them into a bowl
- Add in a teaspoon or so of garam masala, cumin, and turmeric
- Add a pinch of salt and pepper and a drizzle of olive oil
- Place on a tray & bake!
Put pan with sweet potatoes and chickpeas into oven at 350. Every ten minutes, flip the veggies to ensure an even roast. After about 30 minutes they should look crisp and golden brown.
Red Pepper Flake-Garlic Skillet Broccoli
- Taking a head of broccoli, wash it and cut it down into small bite size florets (fancy word for little tree-like pieces)
- Mince up two pieces of garlic and put it into the bowl with your florets
- Next drizzle olive oil, a pinch of salt and pepper and then a teaspoon (or more) of red pepper flakes for a little bite
- Prepare a cast iron skillet with a little drizzle of oil (either olive oil or coconut oil) and set it to medium heat
- Pour in the broccoli and stir it around until it is tender and slightly darker (about 5-10 mins, depending on the size of your pieces)
- Transfer to a bowl or container of your choice
- Start by washing your kale under cold water to get all the dirt and gross things off
- Taking a big knife and holding each leaf at the base of the stem holding the tip of the leaf down toward the cutting board, run your knife down the spine, cutting of the leafy green goodness off of the thick stem that we don’t need
- Then roughly chop the kale into pieces
- Taking a lime, squeeze half of the juice over the kale
- Mince 1-2 cloves of garlic and add into the bowl and toss everything
- Add some oil to your cast iron skillet and then cook down the kale (you might need to do this in batches)
- Add kale to the pan and stir it around until it reduces in size and gets soft and sauteed and transfer to a bowl
- Taking the other half of the juice pour it over the cooked kale and toss
- Taking both the yellow and green zuchs, wash them and then cut off both ends
- Slice them into 1cm thick pieces (width wise…so circle shaped slices) and then cut them into quarters
- Pour some water into the base of a pot and bring it to a simmer over medium high heat
- Drop in whatever you use to steam ( i use a little metal plate like thing with holes in it, I think it’s called a steamer plate)
- As your zucchini is steaming, pan fry some minced garlic (1 clove) and onion (¼ of a big white onion) in some olive oil and set aside
- After 5-10 m of steaming, your zucchini should be soft but not mushy, remove from the pot and put into a bowl
- Add your onions and garlic to the zucchini and a pinch of salt and pepper
- I had some leftover pesto so I put a couple spoonfuls into the warm veggies and mixed to combine, you can also use store bought pesto if you want to cheat a little
- Pesto: basil, walnuts (optional), garlic, parmesan, olive oil → add to a food processor and blend until smooth
Otherwise known as that neutral grain you put at the bottom of your bowl to really fill you up because let’s be honest, will those veggies really hold you over until your next meal?
We used farro as our base because it was one that both of us had never tried and wanted to experiment with. Basically, all I did was washed the grain (1 cup) in cold water and added it to a pot. Then I poured in two cups of water and a pinch of salt and set it to medium high heat. Every couple of minutes I would stir the pot to ensure and even boil and that nothing was sticking to the bottom and simmered the farro down until the water had been absorbed and evaporated and the grain was tender (about 15 min). We really liked this base; it had some texture, a mildly earthy taste and added a slight saltiness that was needed in the bowl . It was very neutral, very easy to prepare and overall gets an A+ in my opinion.
This base is the most raved about and most popular in the crunch hipster subculture. It is prepared the same way as the farro, simmered until all the liquid has been absorbed or evaporated leaving a soft and slightly salty base. However, I decided to prepare this batch with vegetable stock to add a little boost and an added flavor. Quinoa is also a great go-to. Like farro, it is easy to prepare, tastes pretty good, and helps fill you up.
You can always opt for some rice as well. I think it would be fun to play with this and use a black rice or wild rice but you can always use the white or brown rice that is left over from your Chinese take out from several nights ago. Feel free to use fried rice or coconut rice to really make elevate your bowl- go big or go home right?
For ours we just did a simple guacamole but you can basically do anything or just keep it naked because there are already a lot of flavors going on! Here are some examples:
- Thai inspired coconut milk peanut dressing
- Chimichurri Sauce
- Hot Sauce
- Avocado Crema