Looking for Healthy Bowl Recipes?

An easy, healthy seasonal bowl recipe on today’s #LunchBreakLIVE! You’re gonna want this recipe, especially if you like healthy bowl recipes that are simple, nutritious, and delicious. Guest chef Carolyn May Strickland, known as “Tofu Chic,” joins us to demonstrate how to put this elegant and tasty bowl together in a flash.  Let’s take a look…

TEACHING VEGANISM IN THE COMMUNITY

Carolyn May Strickland from Montgomery, Alabama, is a Food for Life Instructor with Physicians Committee for Responsible Medicine. She’s also a Licensed Independent Clinical Social Worker, ACE certified fitness instructor, a graduate of Cornell Center for Nutrition Studies, and graduate of Rouxbe/Forks Over Knives plant-based cooking school. You can see Carolyn on the Plant-Based Network show called  So Many Cooks in the Kitchen, and you’ll find some of her original recipes featured in Glen Merzer’s new book Food is Climate. Carolyn and her husband Bryan, a primary care physician, have been plant-based since 2009. Together, they started a monthly plant-based potluck, VegOut, in 2013 and a monthly cooking and nutrition class, Meatless Monday Montgomery, at their local Whole Foods in 2018. They also recently started a YouTube channel called Stricklands & Friends: A Seasonal WFPB Cookbook! Carolyn enjoys teaching health and nutrition classes in her community at the YMCA, in churches, for local community organizations, and for private groups. Follow Carolyn @tofuchic and @Meatless_Monday_Montgomery on Instagram and on Facebook at VegOut Montgomery and Meatless Monday Montgomery.

AN AUTUMN HEALTHY BOWL RECIPE FOR THE SEASON

This healthy bowl recipe is perfect for the Fall and Winter months, filled with seasonal veggies you’ll love.  This tasty bowl has quinoa, sweet potatoes, collard greens, black beans, and much more.  It is so easy to throw together, full of plant-based whole foods that will bring you a ton of nutrients and flavor.  Bowl recipes are one of my favorite types of things to make because you can easily personalize them with your favorite ingredients.  They are also so simple to make.

See Also

Kale Krew’s Culinary Adventure at Alice and Friends Restaurant

The Dr. Strickland Seasonal Bowl (autumn version)

A simple bowl recipe, 100% plant-based and filled with seasonal Autum veggies.

Print Recipe Pin Recipe

Course Dinner, Lunch

Cuisine American

Ingredients

  

• 2 cups cooked quinoa
• 1 lb sweet potatoes about 2 large washed and cut into bite-size pieces
• 2 T vegetable broth
• Fresh cracked pepper garlic powder, and iodized sea salt to taste
• 1 15 oz can organic black beans plain or pre-seasoned
• 1 bunch collard greens
• ⅓ cup low sodium vegetable or “chicken” flavored broth
• 1 clove garlic
• ½ cup diced onion
• ½ tsp dried thyme
• Broccoli micro-greens optional
• Sauce:
• ½ cup vegan mayo see notes for other options
• 1 T chipotle Tabasco sauce

Instructions

 

• Prepare quinoa according to package directions and set aside. You could prepare with low sodium vegetable broth instead of water to add flavor!
• Toss the sweet potato pieces with 2 Tablespoons vegetable broth. Sprinkle with fresh cracked pepper, garlic powder, and a dash of sea salt and roast in the oven on a parchment lined baking sheet at 400 for 20-30 minutes, until they are easily pierced with a fork and starting to brown in spots. Remove from oven and cover to keep warm.
• Heat black beans in a small sauce pan and keep warm until ready to serve. If you want to add some seasoning to plain beans, toss in ½ tsp each of cumin, smoked paprika, and chili powder
• Wash and cut or tear collards into bite sized pieces. Discard the more woody portions of the collard green stems, but cut up the more tender stems and add to a hot pan with 1 or 2 Tablespoons of the vegetable broth, diced onion, garlic, and dried thyme. Cook over medium-high heat for a few minutes, until stems are tender and onion is translucent. Add more broth or water to keep from sticking. Add collard greens to pan along with the rest of the broth. Cook, uncovered, over medium-high heat for about 5 minutes, until cooked through but still bright green. Season to taste with fresh cracked pepper.
• For the sauce: stir together vegan mayo and chipotle Tabasco in a small bowl and set aside
• Now for the fun part - assembling the bowls! For each serving, place ½ cup cooked quinoa, ¼ of the beans, ¼ of the sweet potatoes, and ¼ of the collard greens in a bowl and drizzle with the sauce. To really boost the nutritional value, sprinkle with some broccoli micro-greens! Enjoy!!

Notes

Notes: Note that sweet potatoes are not peeled. Just wash them and cut them up! There are a lot of nutrients in the peel and they are edible and delicious. If you don’t want to use mayo in the sauce, you could substitute prepared hummus, blended silken tofu, or just omit and use straight hot sauce. This recipe can easily be adapted with substitutions like brown rice or other grains in place of quinoa, butternut squash instead of sweet potatoes, kale instead of collards, and any bean in place of black beans!

Recipe by Carolyn May Strickland

Keyword vegan

Tried this recipe?Let us know how it was!

Thanks For Joining Us For Lunch

I hope you enjoyed this simple, healthy, and oh-so-tasty recipe on today’s #LunchBreakLIVE.  Give the dish a try and let us know how you enjoyed it.  If you are looking for other simple plant-based recipes to try be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!