4 beautiful nourish bowls to nourish your soul (trust me you need it) // healthy, easy and veg
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Recipes in this Video
4 recipes
vegetariangluten-free
Ingredients
- ●1 cup cooked quinoa
- ●2 large eggs
- ●1/2 avocado, sliced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup black beans, rinsed and drained
- ●1/4 cup shredded cheese (optional)
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
Instructions
- 1In a skillet, heat olive oil over medium heat.
- 2Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, scrambled, etc.).
- 3While the eggs are cooking, prepare the quinoa in a bowl as the base.
- 4Add the black beans, cherry tomatoes, and avocado on top of the quinoa.
- 5Once the eggs are cooked, place them on top of the bowl.
- 6Sprinkle with salt, black pepper, and paprika.
- 7If using, add shredded cheese on top.
- 8Serve immediately and enjoy your breakfast bowl.
Equipment
skilletbowlspatula
Ingredients
- ●1 cup cooked quinoa
- ●1/2 cup almond milk
- ●1/2 banana, sliced
- ●1/4 cup blueberries
- ●1/4 cup chopped nuts (e.g., almonds, walnuts)
- ●1 tbsp chia seeds
- ●1 tbsp maple syrup
- ●1/2 tsp cinnamon
- ●1/4 cup Greek yogurt (optional)
Instructions
- 1In a medium saucepan, combine the cooked quinoa and almond milk over medium heat.
- 2Stir in the maple syrup and cinnamon, and heat until warm, about 3-5 minutes.
- 3Remove from heat and transfer the quinoa mixture to a serving bowl.
- 4Top the quinoa with sliced banana, blueberries, and chopped nuts.
- 5Sprinkle chia seeds over the top for added nutrition.
- 6If desired, add a dollop of Greek yogurt on top for creaminess.
- 7Serve immediately and enjoy your nourishing breakfast bowl.
Equipment
medium saucepanserving bowlspoon
Ingredients
- ●1 cup rolled oats
- ●2 cups almond milk
- ●1 banana, sliced
- ●1/2 cup blueberries
- ●1/4 cup walnuts, chopped
- ●2 tbsp maple syrup
- ●1 tsp cinnamon
- ●1/4 tsp salt
Instructions
- 1In a medium saucepan, combine rolled oats, almond milk, and salt.
- 2Bring the mixture to a boil over medium heat, stirring occasionally.
- 3Once boiling, reduce heat to low and simmer for about 5 minutes, or until the oats are tender and creamy.
- 4Remove from heat and stir in cinnamon and maple syrup.
- 5Divide the oatmeal into bowls.
- 6Top each bowl with sliced banana, blueberries, and chopped walnuts.
- 7Drizzle with additional maple syrup if desired.
- 8Serve warm and enjoy!
Equipment
medium saucepanmeasuring cupsmeasuring spoonsspoonbowls
Ingredients
- ●2 cups cooked pasta (any type)
- ●1 cup beetroot hummus
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup feta cheese, crumbled (optional)
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp lemon juice
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large mixing bowl, combine the cooked pasta and beetroot hummus. Mix well until the pasta is evenly coated.
- 3Add the cherry tomatoes, parsley, feta cheese (if using), olive oil, salt, black pepper, garlic powder, and lemon juice to the pasta mixture.
- 4Toss everything together gently until well combined.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Serve the pasta in bowls, garnished with extra parsley and feta cheese on top if desired.
- 7Enjoy your Beetroot Hummus Pasta Bowl warm or at room temperature.
Equipment
pot for boiling pastamixing bowlserving bowls
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