Follow the Creamy Avo Dressing recipe
This made enough for two large servings.
Follow the Creamy Avo Dressing recipe.
1. I like to roast my veggies, because I find this keeps the most nutrition and offers the best flavor. But, you can steam or fry your's if that's your preference. I roasted broccoli, brussel sprouts and carrots. Roasting takes about 40 minutes, so if you opt to roast- then start with that. Spice with paprika and sea salt.
2. We don't have a spiraler, so I just bought two bags of zucchini noddles (zoodles), which was probably about 3 C total.
3. You have the option to keep the zoodles raw, or cook them.
4. If you're cooking them, use sesame oil to cook. First, fry up 2 large cloves of garlic with sesame oil. Then add zoodles with a bit of sea salt. Option to include additional sesame seeds here for flavor and crunch.
5. Shred 1 large carrot (raw) with cheese grater.
6. Once zoodles are cooked (they cook quickly!) and veggies are roasted, then add fresh spinach to a bowl.
7. Mix together grated carrots and zoodles, and add on top of spinach.
8. Put roasted veggies around the outer edges of the bowl, and add a dollop of Creamy Avo Dressing to the center. Sprinkle slivered almonds, hemp seeds, and a handful of alfalfa sprouts.
9. Roll up as many nori sheets as you'd like to make your own sushi-esque bites. Or, just shred nori strips over the top.
Cauliflower Sticky Rice:
-Apple Cider Vinegar (ACV)
-Coconut milk (no sugar, unsweetened, no additional flavoring)
Other Sushi Bowl Components:
*or any greens of your choice
-Pickled red cabbage
*or any pickled veggies of your choice
*can be substituted with hemp seeds
-Cut sweet potato in chunks: set on a baking tray with olive oil, salt, and pepper.
*bake at 210 C for roughly 40 minutes, or until soft/to your liking
-Boil water for quinoa: put quinoa in water when ready
*serving size is up to you
-Once potatoes and quinoa are nearly ready, then pan fry cauliflower, broccoli, and asparagus with olive oil, salt, and pepper
*we like spice, so we added a dash of Cayenne Pepper here
-Let sweet potato, quinoa, and mixed veggies cool
-Put a bed of greens (your choice) as the base layer of your bowl
-Add sweet potatoes with a drizzle of tahini over the top
-Add mixed veggies over potatoes with a scoop of hummus on the side for dipping
*make your own hummus!
-Add avocado and sprouted alfalfa seeds
*we drizzled hot sauce here too
-Sprinkle shelled hemp seeds over the top
Soul Bowls are a well-rounded meal that are delicious and nutritious! With a healthy blend of fresh greens, you get plenty of iron. Quinoa is a great option for grains because it is gluten free, and a great source of protein and fiber. Sweet potatoes are also rich in fiber, as well as iron and calcium. Plus, they keep you full for long periods of time.
The mixed veggie blend offers a variety of vitamins, minerals, and supports digestion. Alfalfa sprouts offer a concentrated mix of vitamins and minerals such as Vitamin C, Vitamin K, and Calcium.
Avocados are a great source of healthy fats, which is literal brain food. Tahini is not only a great substitute for salad dressing, but it's also a wonderful option for supporting liver function (lots of Methionine).
Hummus offers additional protein and iron to the meal, and is also easier to digest than whole chickpeas. Shelled hemp seeds offer a great source of Omega 3, as well as healthy fats and amino acids.
A collection of simple, plant-based recipes that are nutritious and delicious.