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Nourish Bowls
A one bowl meal made with grains, and veggies! The ideal vegetairian or vegan meal!
Prep Time
15
mins
Cook Time
50
mins
Total Time
1
hr
5
mins
Course:
brunch, lunch, Main Course
Cuisine:
American
Keyword:
budda bowl, nourish bowl, sheet pan dinners, vegan dinner, vegetarian dinners
Servings:
6
Ingredients
Jasmine Rice
1
cup
jasmine rice
2
cups
water
1
teaspoon
refined coconut oil
½
teaspoon
sea salt or pink salt
Sweet Potatoes and beets
2
large
sweet potatoes
diced into cubes
1
large
beet
or 2 small beets
3
tbsp
melted refined cocont oil or olive oil
½
tsp
paprika
¼
tsp
both salt and pepper
2
tablespoon
maple syrup
Kale and Chickpeas
1
can
chickpeas (drained)
and seasoned with 1 tablespoon maple syrup, ¼ teaspoon of each salt, pepper, and paprika (more salt to taste if needed)
2
cups
coarsely chopped kale washed and patted dry
seasoned with 1 tablespoon olive oil, ¼ teaspoon salt and pepper
Tahini Dressing
½
cup
tahini
¼
cup
filtered water
½
lemon- juiced
½
tsp
paprika
2 -3
teaspoon
maple syrup
couple
dashes
of cayenne pepper
½
teaspoon
salt
Instructions
Jasmine rice
combine all ingredients in a saucepan. Bring to a boil, stir.
Cover and simmer for about 15-20 minutes.
Remove from heat and fluff with a fork.
Sweet Potatoes and Beets
Preheat oven to 400
Dice sweet potato and beets in even cubes, and place on sheetpan.
Toss with oil and spices, and drizzle with maple syrup.
Roast for 40-50 minutes or until caramization occures and the cubes are tender.
Kale and Chickpeas
Wash pat dry and coursly chop Kale and place on a cookie sheet. Drizzle with oil and season with salt and pepper.
Open and drain chickpeas. Pour on the other side of the sheet pan and season with salt, pepper, paprika, and maple syrup.
Roast about 20 minutes or until kale is crispy.
Tahini dressing
Pour tahini into a small mixing bowl
Add water, lemon juice, maple syrup and spices.
Whisk all ingredients until smooth.
Building your bowl
Build by placing everything equally in sections.
Drizzle with tahini dressing, and serve!