6 Easy Steps To Vegan Veggie Bowls
It’s spring! Finally! That means clean eating in our house. Our farmer’s market opens in a few weeks and lasts until November, so guess what I’ll be doing every Saturday at 8:00am!
A super easy way to make sure we’re getting a good variety of each your daily greens and beans…
Veggie bowls! Or Buddha bowls if ya wanna get all fancy.
We typically try to eat what’s in season. That’s easy at a farmer’s market. You can’t really go wrong with these bowls and you can make them as simple or complex as you’d like.
It’s good to get a little of everything while not eating too much. These are really well balanced if done right.
I normally start with a dark leafy green. But you can pick what works best for you. Typically, you start with a grain, but I’m not a huge grain lover, so I load up on the leaves.
Regular lettuce (although not much nutritional value)
If these greens are too bitter, you can always sauté them a bit.
Add a little coconut or olive oil to a pan with some garlic and cook the greens to your desired texture.
Like I said, I’m not big on grains unless it’s the winter, but they’re a wonderful way to get protein, fiber, vitamins. Take your pick!
There are so many to choose!
Next, I usually add beans.
Again, the list goes on!
So you have at this point:
How bout throwing in some veggies?
What’s in season? Bake them, sauté them, throw them in raw!
Now for MORE protein.
They’re all delicious and so versatile! They can become whatever you want them to be. Or cook em as simply as you’d like and wait to add the flavor at the end with a dressing over top.
Ok, so we now have:
Finally, the accessories!
Just to name a few…
Go crazy. Keep it simple. Bake it all. Eat it raw. Add more or add less. Make it what you want!