In only ten minutes you can make your own yummy chipotle bowl!
First, we pick fresh greens from our Tower Garden and make a huge bowl filled with beautiful, fresh, lettuce! Being able to walk outside and have fresh greens is so amazing.
The wonderful part of making and having a chipotle bowl is the variety and customizable abilities! Having our girls choose what to put in their bowls ensures that they enjoy their healthy meal. From guacamole to mushrooms, the choices are endless and mouth watering!
Even though these are bowls, we love to have sides to our meals! One side we always make is roasted broccoli with everything but the bagel seasoning! The girls love it and it is so easy to make!
It's all about keeping meals fun and healthy for the family!
Here is a video on my most asked about recipe, the Buddha Bowl! Each Buddha Bowl is made differently with ingredients I have around the house that work well together.
Having a dish like a Buddha Bowl allows the girls to customize their meal within healthy means, and have fun!
The ingredients for the Bowl shown in the video are:
Again, you can create your very own super customizable Buddha Bowl with any healthy ingredients you want!
1 1/2 cup quinoa
3 cups vegetable broth
1 small onion, chopped
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 small carrot, chopped
1 cup fresh green beans, chopped
2 garlic cloves, minced
1 teaspoon fresh cilantro
1. Dump quinoa into crockpot.
2. Stir in broth, vegetables, garlic and cilantro.
3. Cover and cook on low 4-6 hours or on high 2-4 hours.
4. The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
5. Top with fresh cilantro and serve.
6. You can mix in garbanzo beans or black beans to add protein! Enjoy!
Original recipe cred momswithcrockpots.com
2 tablespoon olive oil
1 stalk celery, sliced
1 small onion, chopped
1 big clove garlic, minced
3 cups mushrooms, sliced
14 oz cauliflower rice
1/3 cup vegetable broth
soy sauce to taste (I use coconut amino for gluten free option)
2 cups spinach
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1. In a large skillet heat olive oil over medium heat.
2. Add onion and celery and cook until tender for about 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Add mushroom and saute until its cooked through.
5. Add the cauliflower rice, vegetable broth, and soy sauce. Allow cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
6. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving. Enjoy!
Original recipe cred Primaverakitchen.com
These plant-based tacos are delicious! Great meaty texture! Enjoy the traditional crispy corn taco shells or use lettuce wraps for a healthier option! Or try it over rice/quinoa as a taco bowl!
1 tablespoon coconut oil or vegetable broth
1 small onion, diced
2 cloves fresh garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt (optional)
3 cups cooked green lentils (1 cup dry lentils)
1/3 cup salsa
2/3 cup vegetable broth, more if needed
1 can (15 oz) black beans, rinsed and drained
Toppings: tomato, lettuce, salsa, avocado, cilantro, olives, etc.
1. Heat oil/broth over medium-high heat in a large skillet.
2. Saute onion for 7 minutes.
3. Add garlic, cumin, chili powder, and salt. Heat for 2 minutes.
4. Reduce heat to low. Add lentils (cooked) and black beans. Mash mixture and stir to combine.
5. Add salsa and vegetable broth. Stir, then heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency.
6. Spoon into a taco shell/lettuce wrap and add toppings of your choice!
Original Recipe cred Taste of Shred Cookbook (page 17)
This recipe is from one of my very favorite cookbooks, Naturally Nourished! Healthy, delicious meals made with everyday ingredients
1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon salt
5 garlic cloves, minced
2 medium-large sweet potatoes, cut into cubes
3 cups water
2 firmly packed cups of fresh baby spinach
1-2 cups fresh cilantro leaves (depending on love for cilantro)
1 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper
1. In a large stockpot, melt coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne, and continue blending until smooth. Season with salt. Store cooled leftovers in the fridge for up to 3 days.
Original recipe cred Naturally Nourished (page 43)
1 tablespoon fresh ginger
2 cloves garlic, minced
1/2 lime, juiced and zest
3 tablespoons soy sauce (we used coconut aminos)
1 teaspoon crusted red pepper flakes
1 teaspoon olive oil
2 large shallots, diced small
10 ounces cremini mushrooms, finely chopped
6 ounces mini Portobello mushrooms, finely chopped
1/2 cup cilantro, coarsely chopped
10 mint leaves, coarsely chopped
4 green onions, green and white parts diced
large lettuce leaves to serve
1. Whisk ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl with fork. Set aside.
2. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions. Remove from heat.
3. Serve mushroom mixture on a large romaine lettuce leaves! Enjoy!
Original recipe orlandodietitian.com
Made this dish for some guests! They were delicious! You could DEFINITELY make this recipe with tofu for all you plant-based folks!
2 tablespoons avocado oil or sesame oil
1 lb ground chicken, ground turkey (or tofu)
1 medium yellow onion, diced small
1 red bell sweet pepper, diced small
1/4 cup coconut aminos (or braggs liquid amino or soy sauce)
1 tablespoon rice wine vinegar
2 tablespoons raw honey
4 small gloves minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground ginger (or we used ginger paste but be sure you look up correct conversion for that)
8-ounces water chestnuts, diced small
4 green onions, sliced
lettuce leaves for serving
1. Heat oil in a large skillet over medium-high heat. Add in chicken, and cook, stiring and breaking up the pieces until cooked through.
2. Add in the onion, bell pepper, garlic, cayenne pepper, cumin and ginger. Stir, and cook for about 4 minutes, or until onion is soft.
3. Add the water chestnuts, green onions, soy sauce, honey, rice vinegar, sea salt and pepper, and cook for about 3 minutes, until the sauce has thickened.
4. Spoon the mixture into the lettuce leaves and serve immediately.
Recipe cred cleanfoodcrush.com
3/4 cup coconut milk
1/2 cup nutritional yeast
14 oz green beans, trimmed
1 onion, diced
For the Topping:
2 handfuls of gluten free bread crumbs
3 gloves garlic
1/4 cup nutritional yeast
(optional) chopped pecans
1. Steam cauliflower for about 8 minutes until soft.
2. Heat skillet with a little vegetable broth and add onions and green beans. Cook until soft and tender.
3. When cauliflower is done, put in food processor, add coconut milk, nutritional yeast, and season with salt and pepper. Blend until creamy and smooth.
4. Prepare topping for cassrole. Mix topping ingredients in bowl.
5. Last, assemble casserole in cassrole dish with green beans, followed by cauliflower mash, followed by topping crumbles. Bake for around 15 minutes in 405 degree oven.
Recipe cred Contentednesscooking.com
Makes about 6 large salmon cakes
2 cans wild-caught Salmon (14.75 oz) (we used Trader Joe's brand)
1 cup almond flour or gluten free bread crumbs (we used bread crumbs)
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoon lemon juice
1-2 teaspoon lemon zest (optional)
oil for pan (we used coconut oil)
1. Mix all ingredients together in bowl except oil. Mash well with fork. Form salmon patty cakes or salmon nuggets.
2. Cover a large skillet with thin layer of oil and heat over medium heat. Cook cakes in oil, about 5 minutes per side, until they are golden brown.
3. My kids LOVED them! Serve with ketchup, tarter sauce or whatever your heart desires!!! Enjoy!