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California Build it Bowl

Prep Time:

20 Min

Cook Time:

20 Min


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.



It’s All About That Base:

1 cup cooked brown rice

1 handful spinach


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.



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.

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