Dairy-Free, Entrée, Low Sugar, Meal Prep

Falling for Farro Bowls

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I really like farro. It’s a chewy grain that’s a nice break from my usual brown rice or gluten-free quinoa options. Farro is high in protein, fiber and vitamins, while low in natural sugar and fat. Plus, it counts as a whole grain. Chipotle has been pretty hit or miss here in Boston (emphasis on miss), and I’ve been craving the flavors of their cilantro lime rice. After making a run to the new Trader Joe’s, I picked up some farro, cilantro and limes and tossed it together for the grain base. I couldn’t decide if I wanted my usual, go-to sriracha topping, so I made one way with it and another with fresh strawberries for an end-of-summer touch. Either way, this Cilantro Lime Farro Bowls with Grilled Chicken are a fun summer take on Buddha bowls.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Vegan, Vegetarian

Amazing Almond Butter Tofu Bowls

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Happy meatless Monday! Look how beautiful my aunt and uncle’s kale is!? My parents just visited and flew me back some and it’s so tender and fresh. When they were gone, I kept their car and made a trip to Trader Joe’s. I picked up some creamy, no salt added almond butter (– their version is just made with nuts in their nut butters!), and it was begging to be used along with the a $2.99 whole pineapple and package of tofu (but chicken would be a great carnivore swap). Those paired with that gorgeous kale created Pineapple Almond Butter Tofu Buddha Bowls. They’re really easy to make if you prep the quinoa ahead of time and they’re deliciously different. Continue reading “Amazing Almond Butter Tofu Bowls”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish

One Pan Grilled Chicken Buddha Bowls

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I’m not even sure what I threw together last night, but this was a great impromptu dinner. Roasted some veggies, already had grilled chicken from Whole Foods, might as well grab an avocado . . . and Grilled Chicken Buddha Bowls with Roasted Veggies are born. Yesterday was a bit chilly and grey and using the oven didn’t sound like the worst idea, even though it’ll be July this weekend. I tossed sweet potatoes, chickpeas and kale in rosemary, garlic and paprika. After roasting in the oven, the sweet potatoes were tender, while the chickpeas and kale were crispy with a crunch. The kale was almost like kale chips, which is never a bad thing. Paired with that perfectly charred taste from the grilled chicken and creamy avocados, these bowls hit the spot. Although grain-free, I’m still calling this a buddha bowl since all these pieces came together in that perfectly assembled way.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Salad, Vegan, Vegetarian

The Most Colorful Detox Bowls

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So I’m finally testing out my inspiralizer from William Sonoma that I got for Christmas. First thing I tried? Purple cabbage. Ambitious, I know. While not perfectly spiralized, the cabbage came out in thinner strips than I would’ve been able to chop and much longer than if I used a food processor. The cabbage was mesmerizing and has the coolest designs, in case you were wondering because I know you were. Gimme Some Oven came out with this Detox Salad after New Years. While it is DELISH and I’m obsessed with the dressing, I made it a bit hardier so it would more of a meal and less of a side. The Carrot Ginger Dressing is sweet, tangy, sour and so flavorful. I’m in love with the red cabbage in the bowls. It’s much more tender and benign when spiralized. I’m also just extremely biased to chopped salads and this Rainbow Detox Veggie Bowl is no exception. It’s almost too pretty to eat. (But actually eat it because it’s delicious.)

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