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Green Rice Bowl & Marinated Tempeh Recipe

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I have been making and experimenting with a lot of rice/quinoa bowls recently. They are a good choice when you need a quick but nutritious meal. You may have seen the bowl recipe I posted last week, a carrot, chickpea and kale rice bowl. My original plan was to get this bowl posted for St-Patrick’s day since it is loaded with green ingredients, but I didn’t have time to get it up before Sunday. Although I missed the boat on St-Patty’s day, that’s no reason not to share this delicious green bowl!

The green ingredients I chose to create this bowl are kale, broccoli, avocado and pumpkin seeds, all served on a bed of rice. I used a mix of brown basmati rice and red rice. Delicious. If you are interested in creating your own bowls, I highly recommend making a big load of rice or quinoa at the beginning of the week and keeping it in the fridge. This way whenever you want a bowl you can assemble it quite quickly. I steamed the kale and broccoli which only takes a few minutes. I toasted the pumpkin seeds quickly in a frying pan to give them a nice flavour.

Another thing you can do ahead of time is marinate some tofu or tempeh slices. Then, when you are ready to eat your bowl, simply cook a couple of slices quickly in a frying pan while your veggies are steaming. I will share the marinade I used for the tempeh below. This bowl can be made with or without tempeh. Completely up to you.

Get creative when it comes to making bowls, and try out different ingredients. Some bowls focus more on raw ingredients and others more on lightly cooked ones. This one is mostly cooked except for the avocado.

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Kale, Chickpea, Carrot Rice Bowl


Rice Bowl with Carrots, Kale, and Chickpeas

Bowls like this one are great for a quick, nutritious and delicious meal. They are good for lunch/or supper. The different possibilities and combinations for a bowl like this are endless. So many different ingredients can be used in different ways. Then comes the different possibilities for dressings. This is my second bowl post, the first one was Amazing Vegan Bowl with nutritional Yeast Sauce.

They are especially quick if you think ahead and do some of the preparation ahead of time. By this I mean cooking a big pot of rice or quinoa at the begining of the week and keeping it in the fridge ready to go.Cooking rice is the longest part of the prep. Quinoa however can be cooked in about 12 minutes so it is perfect if you don’t have much time or you don’t have some in the fridge. Cooking a big pot of chickpeas ahead of time is also a great idea. I like to make a lot soIi can make some hummus as well! So if you haven’t had the chance to do this, simply open a can.

The dressing can also be made ahead of time and kept in the fridge. If you have your rice, chickpeas and dressing ready all you need to do is grate some carrots and steam some kale. This means you can have a beautiful bowl ready in less then 10 minutes! How do you feel about that? I feel pretty good about it.

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Amazing Vegan Bowl Recipe with Nutritional Yeast Sauce

Vegan bowls like this one are great for so many reasons.  They are healthy, easy to make, inexpensive, and filling.  There are an endless  number of different combinations possible.  Different vegetables, different grains, different greens, different sauces, different nuts and seeds.

In this vegan bowl I include cooked brown rice, baby spinach, shredded carrots, shredded beets, avocado, sunflower sprouts, and pumpkin seeds.  I chose to serve it with tempeh which was quickly marinated in soy sauce, orange juice, and chili flakes and then cooked in the pan.  Very simple and quick.

The delicious sauce is what pulls all these ingredients together and makes this bowl amazing.  The 2 main ingredients are nutritional yeast and tahini, injected with some serious flavour.  I am talking about garlic, ginger, soy sauce, cayenne pepper, apple cider vinegar, sesame oil and agave syrup.   I also added water to get the consistency I wanted for the bowl. Continue reading

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