Rainbow Veggie Bowls
After talking to my clients this week, I’m hearing a common theme and usually it goes something like “KK, after everything that’s happened in 2020 and even continuing into this year, my workout and eating routine is off”. I also hear things like “I want to get back on track”.
First of all, I hear you. 2020 was tough for a lot of reasons and 2021 was off to a rough start as well. The thing that helps me right now is self care. I try to take extra time for myself to make sure I am eating well, getting outside a little bit, and taking warm baths to help relax.
I wanted to provide you all with an easy, healthy, yummy & colorful meal you can make and even have leftovers for your lunch the next day!
Ingredients:
Brown rice
Kale
Head of broccoli
Head of cauliflower
(3) Sweet potatoes
(1) Avocado
(1) Lemon
Hummus (either homemade or store bought)
Extra firm tofu or any lean protein such as salmon or chicken
Dressing (any kind you like, I prefer lemon tahini that I get from the store)
Sunflower seeds
Nutritional yeast or coconut flakes
Step 1: Prep everything by making sure all veggies are washed. Chop all veggies and season well with your favorite spices. Roast in the oven at 425 for about 25-30 minutes.
Step 2: If you can, leave your tofu on the counter for a bit and wrap it in a clean towel to get excess moisture out. Cut into slices and toss with a little bit of olive oil, Season with salt and pepper and coat with nutritional yeast or coconut flakes. Place on a baking sheet and pop in the oven with the veggies for about 30 minutes, flipping halfway through. If you use a different protein, make it according to your liking.
Step 3: Prepare your base of the bowl. Add a scoop of brown rice. Top with kale that has been lightly dressed in a little olive oil, salt and pepper and even a splash of red wine vinegar if you like that.
Step 4: Assemble your bowl. Top with veggies + tofu. The top with avocado, hummus, sunflower seeds, drizzle of dressing and a squeeze of lemon.