Watermelon Garden Bowl, with Watermelon Radish Garnish
Ingredients
- 1 ¼ cups cooked short-grain rice
- ⅓ cup watermelon, cubed
- ¼ cup organic tofu, cubed
- ¼ cup microgreens
- ¼ cup asparagus, boil or baked
- Toppings:
- Soy Sauce
- Sesame Seeds
- Watermelon Radish, sliced
Instructions
- Start with rice as the base, then top with the watermelon, tofu, and asparagus.
- Create watermelon radish garnish with radish slices and sesame seeds. Place in the bowl.
- Then a drizzle of soy sauce and microgreens!
- Dig in and enjoy!
Steak and Onion Blossom Bowl
Ingredients
- 4 pearl onions
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 ¼ cups cooked black rice
- 4oz. Grilled steak, sliced
- ¼ cup shredded purple cabbage
- ½ cup steamed broccoli florets
- Sesame Seeds
- microgreens
Instructions
- Preheat oven to 350°.
- Create onion blossoms. Drizzle pearl onions with oil and soy sauce. Bake for 12 minutes.
- In a serving bowl start with rice as the base, then top with the onion blossoms, microgreens, grilled steak, cabbage and broccoli florets.
- Top with sesame seeds and Enjoy!
Mediterranean Grain Bowl, with Cucumber Cups
Ingredients
- 1 ¼ cups cooked quinoa
- ⅓ cup cherry tomatoes, halved
- ¼ cup baby arugula
- ¼ cup canned chickpeas, drained and rinsed
- ¼ cup roasted eggplant
- 6 kalamata olives, pits removed
- 1 cucumber
- Toppings:
- Tahini
- Crumbled feta
Instructions
- Start with quinoa as the base
- Top with cherry tomatoes, arugula, chickpeas, eggplant, and olives
- Create cucumber cups and fill with tzatziki.
- Sprinkle with feta. Enjoy!
Purple Rice Bowl, with Cabbage Dyed Rice
Ingredients
- 1 cup, sushi rice, rinsed
- 1 ½ cups water
- 1 cup shredded purple cabbage
- ½ tbs avocado or coconut oil
- ½ tsp kosher salt
- 4oz. Baked salmon
- ¼ cup roasted cauliflower
- ¼ cup sauteed spinach
- Toppings:
- Lemon vinaigrette
- Pomegranate seeds
Instructions
- In a medium saucepan bring the rice water, salt and oil to boil.
- Lower the heat, cover and simmer for 10 min.
- Stir in purple cabbage and cook for 10-15 more minutes until rice is tender. Remove from heat and allow the rice to steam for an additional 8-10 minutes.
- Serve the rice in a small bowl topped with salmon, cauliflower, spinach, lemon vinaigrette, and pomegranate seeds. Enjoy!
Ingredients
- 1 ½ cups cooked couscous
- ¼ cup cherry tomatoes, halved
- ¼ cup diced, roasted sweet potato
- ¼ cup sliced, mini yellow bell pepper
- ¼ cup shelled edamame
- ¼ cup purple cabbage
- Toppings:
- Tzatziki
Instructions
- Start with couscous as the base, then top with tomatoes, sweet potato, bell pepper, purple cabbage, and edamame.
- Drizzle with tzatziki and serve!
Sunshine Bowl, with Yellow Saffron Dyed Rice
Ingredients
- 2 Tbsp boiling water
- 1 large pinch saffron threads
- 2 cups couscous
- 1 Tbsp coconut oil
- ½ teaspoon kosher salt
- 4oz shredded rotisserie chicken , warmed
- ¼ cup store bought tikka masala sauce
- ⅛ cup golden raisins
- ¼ cup yellow bell pepper
- 5 small lemon slices
- Toppings:
- chopped peanuts
Instructions
- In a small bowl add saffron threads to boiling water and allow to steep while you prepare the cauliflower rice.
- Prepare couscous.
- Add the saffron infused water and stir to combine.
- Toss rotisserie chicken in tikka masala sauce and place on top of 1 ½ cups of the cauliflower rice.
- Top with yellow bell pepper, golden raisins, lemon slices and chopped peanuts. Enjoy!
Pom Citrus Flower Bowl, with Clementine Flower Garnish
Ingredients
- 1 ½ cups cooked farro
- 6 clementine slices
- ¼ cup baby arugula
- ⅛ red onion, thinly sliced
- 3 Tbsp crumbled goat cheese
- 1 tsp pomegranate seeds
- Toppings:
- Olive oil
- Balsamic vinegar
Instructions
- Start with farro as the base and top with clementine slices and pomegranate seeds to create a flower. Add red onion and goat cheese.
- Drizzle with olive oil and balsamic vinegar.
Melon and Prosciutto Bowl, with Assorted Melon Balls
Ingredients
- 1 ½ cups cooked farro
- ¼ baby arugula
- ¼ cup cantaloupe balls
- ¼ cup honeydew balls
- ¼ cup mini mozzarella balls
- 4oz. Prosciutto
Instructions
- Start with farro as the base and top with arugula, cantaloupe, honeydew, mozzarella balls and prosciutto.
- Drizzle with vinaigrette.
Ingredients
- 1 ½ cups cooked quinoa
- ¼ cup chopped kale
- ¼ cup mint and parsley
- ¼ cup sugar snap peas
- ¼ cup roasted broccoli
- ¼ cup boiled asparagus
- 1 kiwi
- ¼ cup grapes
- Microgreens
- Toppings
- Green Goddess Dressing
Instructions
- Start with quinoa and kale as the base.
- Toss mint and parsley leaves together and add to base. Top with sugar snap peas, roasted broccoli, boiled asparagus, kiwi, grapes, and microgreens.
- Serve with green goddess dressing. Enjoy!
