While eating a whole food plant-based diet as I now do, I like to create easy suppers that are affordable, easy-to-prepare, and packed with protein. That’s why I love to create a supper bowl, based on the concept of a macrobiotic “macro” bowl. You can toss any veggies in there, but the key is to make sure you have the following elements:
- 1 or 2 protein rich foods: Quinoa, beans, tofu
- A starchy vegetable: butternut squash, yam, zucchini etc
- Leafy greens: kale, chard, spinach, etc
- A cruciferous veggie: cauliflower, Brussel Sprouts etc
- Toppings can include: toasted raw almonds, hemp seeds, Nutritional yeast, Gomasio
- Dressing: It’s the dressing that makes these bowls so tasty you want to eat them all the time. I make loads of creamy vegan dressings from silken tofu, cashew “cream”, and Tahini as a base.
This is the recipe for the bowl above:
Serves 2
Ingredients
- 1 tsp olive oil
- 2 cups brussel sprouts
- 2 cups yam, cubed
- 2 cups cooked Quinoa
- 2 cups steamed purple kale
- 1 cup steamed sugar snap peas
- 1 cup Great Northern beans
- Toppings: Toasted almonds, hemp seeds
Dressing:
- 1/2 cup culinary coconut milk, lite
- 2 tbsp almond butter
- 1 tbsp tahini
- 2 tbsp lemon juice
- 3 cloves garlic
- pinch of paprika
- Sea Salt and Pepper to taste
Toss the ingredients in a blender, and blend until smooth. Chill the dressing until ready to use.
The Bowl
Instructions:
- Pre-heat oven to 400 degrees F
- Massage the yams and sprouts with the oil. Lay them out on a baking sheet and place in the oven for 30- 40 minutes or until lightly browned and tender when pricked with a fork.
- Meanwhile, cook the quinoa according to directions on the packet
- Steam the greens, and peas for about 2 or 3 minutes (you want them to stay crisp).
- Warm up the beans.
- Assemble your bowl as above, top with dressing and nuts/seeds
There are over 50 simple and delicious plant-based recipes in my new book, Gorgeous For Good – 30 days to lasting beauty inside and out. Order your copy now!
