This bowl was born out of a desire to eat all of my favorite foods at one time, and masquerade it as a grains + greens bowl. That means I get to eat avocado, hummus, and tortilla chips, and feel good about it. It’s a salad. It’s a grain bowl packed with vegetables. It’s vegan and gluten-free. And it’s also salty, crunchy, creamy, and perfect for lunch. Continue reading “Black bean + quinoa bowl with avocado, hummus, & veggies”
Here’s my approach to weekly lunch prep, which always includes a type of salad or “bowl”:
1) Choose a flavor profile (Mexican? Mediterranean? Thai?).
2) Stock up or assess where I’m at with ingredients (if it’s Mexican, I’m gonna need black beans and jalapenos, for example).
3) Cook or prep necessary components to throw together a salad/bowl every morning before work.
More often than not, I choose Mediterranean. Continue reading “Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh”