California Build it Bowl
I am not one of those people that doesn't like the food on their plate to touch. Put it all in a bowl and I will eat it (Well, pretty much. I feel like that statement could get outta hand real quick.)
I think of Harvest Veggie Bowls as "gourmet healthy". I like the way the flavors intermingle and create something new. All you need is a base, veggies, protein, and the dressings and toppings.
Kiwi & Pecan Greek Yogurt
This Greek Yogurt bowl is a high protein customizable option for breakfasts and snacks... ok, lunches and dinners on occasion too. Plain Greek yogurt is healthy as long as you read the label and make sure it is low sugar, that's right, plain. In this bowl the applesauce, kiwi, and candied nuts are sweet enough. But I often use plain Greek Yogurt in the place of sour cream or cream cheese for a protein packed dip or dressing. The California Build-it-Bowl has a recipe for my Roasted Garlic & Dill Greek Yogurt dip/dressing.
Shrimp & Mashed Cauliflower "Grits"
Shrimp and Grits is a favorite of mine. Whenever I see it on a menu at a restaurant that’s what I order. Once a waitress at a diner on a road trip told me not to because it wasn’t that good. I still couldn’t resist and found my longing even stronger because I wanted to know why it was so bad. She was right; it was awful. Another delicious option is shrimp and polenta. The texture of the corn meal really adds to the dish and makes me feel a little more Italian.
Cannelloni Beans with Veggies & Quinoa
Cannelloni or white kidney beans have a nutty, earthy flavor, are tender and often used in Italian dishes like Minestrone. The are a great addition to salads, soups, stews, and chili. Using precooked microwavable quinoa saves time and is the base for this Italian inspired bowl.
Asian Style Chicken Veggie Soup
A fast Asian inspired veggie soup that takes advantage of the ease of a store-bought rotisserie chicken. I used zucchini, carrots, mushrooms, and bean sprouts, but you can use any veggies, cooked or raw that you like. Below are the details on my version. I made this for myself so this is one serving, adjust amounts as needed if you are sharing with friends.
Roasted Butternut & Cranberry Bowl
Roasted butternut is my favorite. Admittedly, I love all squashes. Which is thanks to The Hubby. He loves to take credit for that. He grew up in Western New York, apparently the capital of squash gardening. The mix of butternut, shallots, and cranberry is so good and always a hit at my dinners and events.
Originally from Argentina, chimichurri is a herb sauce commonly used on grilled meats. It is a favorite in our house. My version adds a vitamin boost by using spinach. It represents fresh-garlicky-tangy-love. I make this often just to keep on hand in the fridge. My husband trys to put it on top of everything! He is especially fond of using it to make “Green Eggs & Ham” for breakfast. Traditionally, I serve it on grilled skirt steak or grilled chicken thighs with street corn, black bean & corn salad, or my avocado salad and corn tortillas.