Let's Eat!
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.
Ingredients
Ingredients
It’s All About That Base:
1 cup cooked brown rice
1 handful spinach
Veggies:
1 sweet potato
Sprinkles of salt, pepper, and garlic powder
12 grape tomatoes sliced in half
1/2 avocado, sliced
Protein Options:
1- 2 hard boiled egg, sliced in half
4 oz smoked Wild Atlantic Salmon (or 3 oz cooked chicken or your choice protein)
1 cup cannelloni beans
1 cup blanched, steamed, or freeze dried edamame
Roasted Garlic & Dill Greek Yogurt
Combine and mix well:
1 Cup Plain Greek Yogurt, 1/4 cup fresh dill, 1/2 of a small onion chopped and sautéed, 4 oven roasted garlic cloves chopped and smooshed, salt and pepper to taste.
Lemon Dill Dressing
In a small mason jar combine the juice of 1/2 lemon, 1 cup olive oil or another oil you like, 1/4 cup fresh dill, 1 tsp dried oregano, one minced garlic clove, 1 TBSP dijon mustard, 1/2 cup veggie broth/stock, 1 tsp salt and black pepper each. Place the lid on the jar and shake it till you make it. Serving size is 2 TBSP. This can also be used to marinate meat and veggies.
Preparation
Directions
Preheat the oven to 400 degrees. Wash and chop your sweet potato into small cubes. Spread on a sheet pan and spray with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast potatoes in oven for 15-20 minuets.
While the potatoes roast, prep the rest of your ingredients. Build your bowl when ready. This recipe has two servings. You could share one with a friend or eat one now and build the second one in a to go container. Begin with the rice and/or spinach as your base, add half of the potatoes, tomatoes, avocado to each serving. Choose your protein and add to each bowl. Add a 1/4 cup of the Greek yogurt dressing to both bowls and drizzle 1-2 TBSP of the lemon dill dressing on top.
Get creative! If you have an idea, go for it.