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5 vegan salad bowls

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I decided to gather some bowls of my daily life to give some ideas of possible combinations that we can make to make our meals rich and tasty, even without animal products. You don’t have to be vegan or vegetarian to have a meal without meat or without animal products, but it’s nice to know that there are thousands of foods of plant origin that can make us super satisfied, provide proteins and be highly nutritious.

The quantities should certainly be adjusted according to your individual needs, but use the bowls as a basis for creativity! Remember that to make nutritious bowls it is important to have your pantry and refrigerator with nutritious and pre-prepared foods, so check out my tips for \”Meal Prep Guide\” For the week too.

Vegan bowl with pod, almonds and sweet potato

Recipe

Ingredientes:

  • 1 cup of beans
  • 1 teaspoon ghee or coconut oil
  • 1 clove of minced garlic
  • 1 coffee spoon of sea salt
  • ½ cup broccoli (raw or steamed, according to your taste)
  • 2 cups of green leaf mix
  • ½ cup baked/baked sweet potato (optional: sprinkle cinnamon and sea salt)
  • ½ roasted peppers stuffed with 2 tablespoons of cashew nut cheese

Toppings: 2 tablespoons of sunflower seed +1 handful of almonds

Sauce: Balsamic vinegar and Dijon mustard

Optional: ½ to 1 cup of: quinoa, adzuki beans or buckwheat or 3 tablespoons of hemp seeds or 3 tablespoons of pumpkin seeds.

Instructions:

  1. In a frying pan, place the garlic with the ghee or coconut oil and stir until the garlic is lightly golden..
  2. Add the beans and salt. Stir occasionally until the pod is soft.
  3. Place the pepper in the oven for 40 minutes, cut in half. After roasting, fill the pepper with the cashews cheese and gratine for another 5 minutes.
  4. In a bowl, place the green leaves, the green beans, the sweet potato (which I baked previously with sea salt and cinnamon), the broccoli and the stuffed peppers.
  5. Sprinkle the seeds and almonds.
  6. Season and enjoy!

Warm cauliflower and shimeji rice salad

Recipe

Ingredientes:

  • 2 cups of shimeji
  • 1 teaspoon ghee butter
  • 1 teaspoon minced garlic
  • 1 tablespoon organic tamari (similar to soy sauce)
  • 1 cup cauliflower rice
  • 1 cup butter lettuce mix
  • 2 tablespoons of hummus (For those in the US, there is an organic option in Trader Joes)
  • A handful of onion sprouts
  • 1 tablespoon of beet sauerkraut (Sauerkraut)
  • 1/2 small radish in slices
  • turnip slices to taste
  • crackers

Toppings: cashew nuts and pumpkin seeds.

Sauce: Balsamic vinegar or seasoning to taste.

Optional: ½ to 1 cup of: quinoa, adzuki beans or buckwheat or 3 tablespoons of hemp seeds or 3 tablespoons of pumpkin seeds.

Instructions:

  1. Sauté the garlic in the ghee, add the mushroom and tamari. Let it cook until the mushroom is slightly golden.
  2. Heat the cauliflower rice, you can use the same pan. Add the lettuce leaves and stir quickly, the idea is that it despite softening and does not cook completely.
  3. In a bowl, assemble your salad. I usually put the cauliflower rice on the base, the leaves and then the mushrooms and distribute the other ingredients around.

Cauliflower Rice Instructions:

  1. Crush the cauliflower in a food processor, blender or grater until it looks like rice grains.
  2. In a frying pan, add 1 tablespoon of ghee or coconut oil with 1 clove of chopped garlic and 1 large onion, chopped and stir until golden.
  3. Add the cauliflower and stir until it warms up.

Curry tofu bowl

Recipe

Ingredientes:

  • 120 grams of tofu (preferably organic, for those in the US, I use the organic tofu with an extra firm texture from Trader Joes)
  • ½ minced garlic
  • ½ teaspoon of sea salt
  • ½ teaspoon curry powder
  • 1 teaspoon of olive oil
  • juice of 1 lemon
  • 1 cup turmeric cauliflower rice
  • 1 cup roasted vegetables (pepper and pumpkin, for example)
  • 1 cup green leaf mix

Toppings: pinch of bee pollen and pumpkin seeds

Instructions:

  1. Season the tofu with curry, garlic, olive oil, lemon and sea salt. Let it marinate for a few minutes, at least 20.
  2. Place the tofu in a skillet and place over medium heat. Let grill 3 minutes on each side.
  3. Assemble your bowl starting with the green leaves and then the other ingredients.
  4. Finally, add the bee pollen and pumpkin seed.

Instructions Cauliflower Rice with Turmeric:

  1. Crush the cauliflower in a food processor, blender or grater until it looks like rice grains.
  2. In a frying pan, add 1 tablespoon of ghee or coconut oil with 1 clove of chopped garlic and 1 large onion, chopped and stir until golden.
  3. Add the cauliflower and a teaspoon of turmeric and stir until warm.

Kale Bowl and Azuki Bean

Recipe

Ingredientes:

  • 1 cup massaged kale
  • ½ cup butter lettuce
  • 1 cup cooked adzuki beans
  • ⅓ cup of cubed cucumber
  • ⅓ Avocado in pieces
  • 1 tablespoon beet in conversation (Sauerkraut)

Toppings: pomegranate seeds, bee pollen and almonds

Sauce: Olive oil, Dijon mustard and balsamic vinegar.

Instructions:

  1. Soak the beans in water with a pinch of salt for at least 8 hours and discard the water.
  2. Cook the beans and discard the water.
  3. In a bowl, make a bed with the green leaves and distribute the other ingredients..
  4. Finally, add the bee pollen and pomegranate seeds.
  5. Season to taste.

Coconut Bacon and Lentil Temped Bowl

Recipe

Ingredientes:

  • 200g season cubed
  • ½ of lCoconut shortcats
  • 3 tablespoons of olive oil
  • 1 teaspoon smoked paprika
  • 2 tablespoons of coconut amino (replacement: coconut soy)
  • 1 cup green leaf mix
  • ½ cup kale chips
  • ⅓ cup of grated carrot

Sauce: sirracha (Spicy Raw Sauce)

Instructions:

  1. In a bowl, mix the cubed tempe with the coconut flakes and  add oil, the smoked paprika and the coconut amino. Let it marinate for at least 20 minutes.
  2. Transfer to a frying pan and place over medium-high fire to grill. Be careful that coconut chips don’t burn.
  3. In a bowl, make a bed with the green leaves and distribute the other ingredients..
  4. To finish, add the sriracha sauce or season to taste.

Stuffed Red Pepper Bowl with Green Beans, Almonds, & sweet potato

reciprocate

ingredients:

  • 1 cup green beans
  • 1 Teaspoon Ghee or Coconut Oil
  • 1 Garlic Chopped
  • ½ teaspoon sea salt
  • ½ cup broccoli (raw or steamed as you prefer)
  • 2 cups mix of green leaves
  • ½ cup roasted/cooked sweet potato (optional: cinnamon and sea salt on top)
  • ½ Roasted Pepper Stuffed with 2 Tablespoons cashew cheese

Toppings: 2 Tablespoons Sunflower Seeds and a Bunch of Almonds.

Dressing: Balsamic Vinegar and Dijon Mustard.

Optional: ½ to 1 Cup of: Quinoa, Adzuki Beans or Buckwheat or 3 Tablespoons of Hemp Seeds or 3 Tablespoons of Pumpkin Seeds.

instructions:

  1. in skilllet add the ghee or coconut oil and the garlic. Stir Occasionally and Let It Cook Until Lightly Brown.
  2. add the green beans to the skillet and cook until soft.
  3. Cut the sweet pepper in half and bake it for 40 minutes. After Roasting, Stuff the Sweet Pepper with the Cashew Cheese and Gratin for Another 5 Minutes.
  4. in a bowl over a bed of green leaves combine all the ingredients.
  5. add the sunflower seed and the almonds on top!
  6. Add the dressing according to your taste and enjoy!

Warm Caulflower and Shimeji Salad

reciprocate

ingredients:

  • 2 shimeji cups
  • 1 Teaspoon Ghee
  • 1 Teaspoon Chopped Garlic
  • 1 Tablespoon Organic Tamari
  • 1 cup caulflower rice
  • 1 cup butter lettuce mix
  • 2 tablespoons hummus
  • onions sprouts to taste
  • 1 tablespoon sauerkraut
  • 1/2 small radish
  • Sliced Turnip To Taste
  • homemade crackers

Toppings: Cashew and Pumpkin Seeds

Dressing: 1 Teaspoon Balsamic Vinegar

Optional: ½ to 1 Cup of: Quinoa, Adzuki Beans or Buckwheat or 3 Tablespoons of Hemp Seeds or 3 Tablespoons of Pumpkin Seeds.

instructions:

  1. In a Skillet Add Ghee, Garlic, Shimeji and Tamari. Let it cook until lightly brown. Book.
  2. add the caulflower rice until is warm and pour the lettuce and Stir for a few seconds, by not overcook.  
  3. Transfer the Caulflower Mixture to your Bowl as a base.
  4. Combine all the ingredients in a bowl and enjoy!!!

Caulflower Rice Instructions:

  1. Grind the Caulflower in a Food Processor, Blender or Grater until it looks like grains of Rice.
  2. in a frying pan add 1 tablespoon ghee or coconut oil, 1 clove garlic chopped,  1 large onion minced and stir until golden brown.
  3. Add the Caulflower and Stir Until Heated.

tofu bowl curry

reciprocate

ingredients:

  • 200 Grams of Organic Tofu (I Use Trader Joes Extra Firm Organic Tofu)
  • ½ chopped garlic
  • ½ teaspoon sea salt
  • ½ Teaspoon Curry Powder
  • 1 teapoon olive oil
  • juice of 1 lime
  • 1 Cup Turmeric Caulflower Rice
  • 1 Cup Roasted Vegetables (Sweet Pepper and Pumpkin)
  • 1 cup mix of green leaves

Toppings: Bee Pollen and Pumpkin Seeds.

instructions:

  1. Season the Tofu with Curry Powder, Garlic, Olive Oil, Lemon and Sea Salt. Let it marinate for a few minutes (at least 20).
  2. In Skillet Over Medium Heat Grill Both Sides of the Tofu for 3 minutes.
  3. in a bowl over a bed of green leaves combine all the ingredients.
  4. add bee pollen and pumpkin seeds on top. Enjoy!

Turmeric Caulflower Rice Instructions:

  1. Grind the Caulflower in a Food Processor, Blender or Grater until it looks like grains of Rice.
  2. in a frying pan add 1 tablespoon ghee or coconut oil, 1 clove garlic chopped, 1 large onion minced and stir until golden brown.
  3. Add the Caulflower and 1 Teaspoon Turmeric, Stir Until Heated.

Adzuki and Kale Bowl

reciprocate

ingredients:

  • 1 Cup Massaged Kale
  • ½ cup butter lettuce
  • ½ cooked adzuki beans
  • ⅓ Cup Cucumber
  • ⅓ Avocado
  • 1 Tablespoon Fermented Beets

Toppings: Pomegranate Seeds, Almonds and Bee Pollen.

Sauce: Olive Oil, Dijon Mustard, and Balsamic Vinegar.

instructions:

  1. soak the beans in water with a pinch of salt for at least 8 hours.
  2. Cook the beans and discard the water.
  3. In a bowl make a bed of leaves with Kale and Butter Lettuce. Combine all the ingredients and put on top the bee pollen, almonds and pomegranate seeds.
  4. add the dressing according to your taste.

Coconut bacon & Grilled Tempeh Bowl

reciprocate

ingredients:

  • 200 grams of organic tempeh in cubs
  • ½ cup Coconut Flakes
  • 3 tablespoons of olive oil
  • 1 Teaspoon of Smoked Paprika
  • 2 tablespoons of Coconut amino or tamari
  • 1 cup mix of green leaves
  • ½ cup kale chips
  • ⅓ Cup Grated Carrots

dressing: sirracha

instructions:

  1. In a bowl combine cubs of tempeh, Coconut Flakes, Olive Oil, Smoked Paprika, Coconut Amino or Tamari and Let It Marinate for at least 20 minutes.
  2. Over Medium-High Heat Grill All The Ingredients. Be Careful with the Coconut Flakes, They Can Burn Easily.
  3. In a bowl make a bed of green leaves and combine all the ingredients.
  4. add sriracha or season it according to your taste.

 

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