I love plant based bowls for lunch (for dinner also) since they are so practical, nutritious and very fulfilling. My vegan bowls have high fiber contents so they keep me full for a long time. You can get very creative with bowls like this. This is one of my versions. It turned out delicious.
Here is the simple recipe that serves 1:
- ½ large yam
- 1 avocado
- 5 pearl tomatoes (cut in half)
- ½ cup arugula
- 5 brussels sprouts
- 1 carrot
- Himalayan pink salt
- Black pepper
- Olive oil
- 1 small lemon juice
- Preheat the oven to 400 degrees F.
- Line parchment paper on a large baking pan.
- Slice the yam in ½ inch pieces. Place the pieces on the pan.
- Cut off the brown ends of the brussles sprouts and also pull of any yellow outer leaves.
- Cut the brussels sprouts in half. Add the pieces to the pan.
- Drizzle some olive oil over the sprouts and the yams. Randomly mix with your hands.
- Line up all the pieces on the pan so that they do not over lap with each other.
- Bake for 30-35 minutes (until the yams and sprouts are cooked).
- Add the baked yam and sprouts to a bowl.
- Add the arugula and the tomatoes.
- Cut the avocado in pieces and add to the bowl.
- Using a vegetable peeler, shave the carrot into thin pieces. Add to the bowl.
- Drizzle some olive oil over the ingredients.
- Add the lemon juice, salt and black pepper to taste.
These are affiliate links which means I get commissions for the purchases made through these links, at no extra cost to the reader. I only recommend products that I truly believe in.
I always use Himalayan Pink Salt. It has numerous benefits compared to the regular table salt.
This is the parchment paper I use for baking:
This is the vegetable slicer I use:
Voila! I hope you enjoy this tasty bowl.