nourish bowl

Lightening things up without forfeiting any of the flavour in this seared steak poke bowl!

Seared Steak Poke Bowl

beef fillet steak

garlic

tsp minced ginger

tsp shichimi togarashi

soy sauce

tbsp sesame oil

vegetable oil

brown sugar

Chinese rice vinegar

pineapple pineapple

tbsp soft light brown sugar

100 g boiled brown and wild rice

g salad leaves

avocado (de-stoned, peeled and sliced)

radishes (thinly sliced)

cucumber

edamame beans

spring onions (scallions, finely chopped)

tsp mixed black and white sesame seeds

shichimi togarashi

Thai chillies (sliced

Take your steak out of the fridge and place in a bowl.

In a separate bowl, mix together all of the marinade ingredients. Pour half over the steak and reserve the rest to use as the salad dressing. Cover the steak and leave to marinade at room temperature for 1 hour (you can marinade for longer – up to overnight, but if you do, you’ll need to refrigerate it, then take the steak out of the fridge an hour before cooking it to allow it to come up to room temperature).

Heat up a griddle or frying pan on a high heat. Once very hot, place the steak in the pan and cook for 2-3 minutes on each side, so the steak is seared but still very pink in the middle. Remove from the pan and place on a board to rest for a few minutes.

Meanwhile, sprinkle the pineapple slices with the brown sugar on both sides and place on the hot griddle. Cook, turning once until browned and lightly caramelized on both sides (takes about 3-4 minutes altogether). Remove from the heat.

Divide the rice and salad leaves between two bowls. Nestle the caramelized pineapple pieces in the bowls and top with avocado slices, radish slices and cucumber strips that have been folded prettily to fit in the bowl. Spoon on the edamame beans.

Go back to your steak and slice into half-inch cubes. Place the steak on top of the two salad bowls.

Sprinkle over the spring onions, sesame seeds and a pinch of shichimi. Arrange the thai chillies on top if using, before serving the poke bowls with the reserved salad dressing.

A vibrant and versatile nourish bowl with roasted butternut squash, caramelized miso Brussels sprouts, and stir-fried grains and greens. Top it off with our rich and complex garlicky tahini sauce for the ultimate plant-based meal. Just 30 minutes required!

Butternut Squash & Miso Brussels Sprouts Nourish Bowl

grains

Tbsp slivered almonds

Tbsp coconut aminos

baby spinach ((or other leafy green))

Roasted Butternut Squash ((no curry powder //

tsp avocado oil ((or other neutral-flavored cooking fat that can withstand high heat))

sea salt and black pepper

garlic,

½ tsp miso paste

Tbsp rice vinegar ((or sub apple cider

maple syrup

Tbsp tahini

garlic ((use less for less intense garlic flavor))

water

Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

GRAINS: If you haven’t yet prepared your grains, do so now (this is not included in overall cook / prep time, so allot extra time as needed). Find instructions on how to cook millet here, quinoa here, and brown rice here. Cauliflower rice could also work here. NOTE: Allow your grains time to cool (at least slightly) before stir-frying for best texture.

BUTTERNUT SQUASH: Once cubed (see peeling and cutting instructions here), add to a parchment-lined baking sheet and toss with oil, maple syrup, and seasonings of choice (we kept it simple with salt and pepper). Once tossed to coat, roast until tender (~20-25 minutes).

MISO-GLAZED BRUSSELS SPROUTS: Add trimmed and halved Brussels sprouts to a medium mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside.

To a separate small mixing bowl, add the miso glaze ingredients (miso, rice vinegar, maple syrup) and stir / whisk to combine. Taste and adjust flavor as needed, adding more miso for saltiness / umami, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the Brussels sprouts are roasted.

Heat a large oven-safe skillet (we prefer cast iron) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed).

Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — we’ll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch.

Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic to the pan, toss, and transfer to the oven. Bake for 10-15 minutes at 400 degrees F (204 C), removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep golden brown but not burnt. Remove from the oven and immediately add the miso glaze and toss. Set aside.

TAHINI SAUCE: To a small blender or food processor add tahini, maple syrup, garlic, water, and coconut aminos and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more garlic for zing, coconut aminos for saltiness / depth of flavor, or maple syrup for sweetness. If it’s too thin, add more tahini and blend again. (NOTE: If you don’t have a blender or food processor, be sure to mince your garlic and simply whisk all ingredients together in a mixing bowl.) Set aside for serving.

GRAINS &amp; GREENS: Heat a large skillet (preferably cast iron) over medium heat. Add slivered almonds and dry toast for several minutes, stirring frequently, being careful not to burn. Then add cooked, cooled grains and coconut aminos. Sauté for 2-3 minutes, or until slightly browned, stirring occasionally. Then add spinach (or other greens) and continue cooking until just wilted. Turn off heat and set aside.

To serve, divide the grains and greens between serving bowls and top with roasted butternut squash and miso-glazed Brussels sprouts. Serve with tahini sauce.

STORAGE: Best when fresh. Store leftovers separately in the refrigerator. Sauce will keep for 4-5 days, and the vegetables and grains will keep for 2-3 days.

https://www.youtube.com/watch?v=MMcHgmA_3G8

A vibrant and versatile nourish bowl with roasted butternut squash, caramelized miso Brussels sprouts, and stir-fried grains and greens. Top it off with our rich and complex garlicky tahini sauce for the ultimate plant-based meal. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/butternut-squash-miso-brussels-sprouts-nourish-bowl/
 
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Butternut Squash & Miso Brussels Sprouts Nourish Bowl | Minimalist Baker Recipes

A nourishing, plant-based, and gluten-free bowl meal made with smoky black eyed peas, tender greens, bright and spicy sauce, and a perfectly cooked sweet potato. It’s savory, satisfying, and amaaazing for meal prep!

Spicy Black Eyed Pea Nourish Bowls

Smoky Instant Pot Black Eyed Peas & Greens

(~2/3 lb each) sweet potatoes, halved lengthwise

4-8 Tbsp Zesty Mango Habanero Hot Sauce ((or sub store-bought))

BLACK EYED PEAS: If you haven’t already prepared a batch of Smoky Instant Pot Black Eyed Peas &amp; Greens, do so at this time. It can be prepared up to 3-4 days in advance or (our preferred method) stored in the freezer and reheated for quick weeknight-friendly meals. If using frozen, transfer them to the fridge 24 hours before serving or defrost in warm water or the microwave.

SWEET POTATOES: Preheat oven to 375 degrees F (190 C). Cut sweet potatoes in half lengthwise and transfer to a baking sheet. Drizzle with a little oil (if avoiding oil, omit and use parchment paper) and massage to coat. Place potatoes cut side down on the baking sheet. Bake for 25-35 minutes, or until caramelized on the edges and when you press on the top of the potatoes, they have a little give.

HOT SAUCE: Prepare Zesty Mango Habanero Hot Sauce if not using store-bought (we recommend homemade for best flavor). It can be made up to 2 weeks in advance (or longer if stored in the freezer).

If your Smoky Instant Pot Black Eyed Peas &amp; Greens are in the refrigerator, reheat them at this time in a large pot over medium heat or in the microwave.

To assemble nourish bowls, divide sweet potatoes and warmed black eyed peas between serving bowls and top with 1-2 Tbsp (15-30 ml) hot sauce per bowl.

Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days. Black eyed peas and hot sauce are freezer friendly up to 1-2 months.

This Mediterranean bowl couscous recipe is a fast weeknight dinner! It features quick-cooking couscous with chickpeas and a creamy tahini sauce.

Mediterranean Couscous Bowls Recipe

chickpeas (try Instant Pot Chickpeas)

olive oil

cumin

salt

whole wheat couscous (substitute cooked quinoa

parsley

cherry tomatoes

salad greens

recipe Best Tahini Sauce

Make the chickpeas: If using dry chickpeas, cook them using our Instant Pot chickpeas method (in under 1 hour!) or our Dutch oven method. If using canned, drain and rinse them. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.

Make the couscous: In a medium pot, bring 1 1/4 cups water to a boil. Add couscous and 1/2 teaspoon kosher salt. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. When done, stir in the olive oil, another 1/4 teaspoon kosher salt, and the parsley.

Make the dressing: Go to Best Tahini Sauce. 

Assemble the bowls

Peel and chop the cucumber. Slice the tomatoes in half. In a large shallow bowl, place the greens, then top with couscous, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers stay in the refrigerator for a few days: keep all components separate for maximum freshness.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1571149688/rrdckdjrx92oenw6p2lw.mp4

This Mediterranean couscous bowls recipe is a fast weeknight dinner! It features quick-cooking couscous with chickpeas and a creamy tahini sauce.

This Roasted Potato Quinoa Salad is a perfect go-to lunch or dinner that will be satisfying yet light. It&#39;s loaded with hearty roasted potatoes and seasoned chickpeas, along with roasted broccoli and a vibrant lemon-parsley vinaigrette.

Roasted Potato Quinoa Salad

lb. mini potatoes / creamer potatoes (halved or quartered depending on size)

tsp kosher salt (divided)

tsp black pepper (divided)

garlic powder

paprika

broccoli florets (cut small)

quinoa

chickpeas

cherry tomatoes (halved or quartered depending on size)

vegan feta (optional)

Dressing:

tbsp extra virgin olive oil

tbsp apple cider vinegar

tbsp agave nectar

tbsp dijon mustard

tsp kosher salt

tsp black pepper

lemon

tbsp finely chopped fresh parsley

Preheat oven to 400 degrees F. Place cut potatoes on a large baking tray lined with parchment paper. Drizzle 1 tbsp avocado oil over potatoes, toss to coat. Sprinkle with 1/2 tsp kosher salt and 1/8 tsp black pepper. Place tray in oven and roast for 25 to 35 min until fork tender, tossing halfway.

Meanwhile, add broccoli florets to a 2nd baking tray lined with parchment paper. Drizzle with 1 tsp avocado oil and sprinkle with 1/4 tsp kosher salt. Place tray in oven and roast for 10 to 15 min until beginning to lightly brown in spots, then remove from oven.

Cook quinoa according to package directions, then transfer to large mixing bowl to cool. To make the dressing, add all Dressing ingredients to a bowl and whisk together until well combined. To make the seasoned chickpeas, place a skillet over medium heat. Add remaining 1 tsp avocado oil and chickpeas, stir, and add in remaining 1/4 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and paprika. Stir to coat, and cook another two min.

Add roasted broccoli, roasted potatoes, chickpeas, tomatoes, and vegan feta to mixing bowl with the quinoa. Gently toss and add most of dressing. Stir well. Add remaining dressing just prior to serving.

These protein-packed Buddha bowls are filled to the brim with fall and winter veggies! Tie it all together with a creamy, spicy tahini dressing.

Vegan Buddha Bowl

Brussels sprouts (ends

onion

apple

fine sea salt

black pepper

thyme

can chickpeas, drained, rinsed and pat dry

tofu,

liquid aminos

olive oils

cornstarch

onion powder

paprikas

sea salt

kale

(add

tahini

harissa powder

lime juice

Preheat the oven to 400°F/200°C. Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.

Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want). Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.

Bake for 35 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You'll want to watch it around the 30 minute mark that it doesn't burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt)

Brussels Sprouts, Apples &amp; Onions

Add the pressed and cubed tofu and chickpeas to a lined baking sheet, on opposite sides. OR, add them to separate bowls (whichever is easiest for you) before adding to the baking sheet. Watch the video below!

Sprinkle over all of the seasoning ingredients (garlic powder, onion powder, paprika, sea salt, and black pepper) EXCEPT the cornstarch and coat to combine.

Add the cornstarch to the tofu only, and coat to combine. Lay out the tofu so it isn't touching, and then lay out the chickpeas on the other side of the baking sheet. It's okay if this touches.

When the oven is at the 20 minute mark, add in this baking sheet and baked for 20 minutes, flipping the tofu at the 10 minute make and also stirring around the chickpeas at this time, then back into the oven for the final 10 minutes.

Baked Tofu &amp; Chickpeas

Add Kale to a separate lined baking sheet. Add the olive oil, sea salt and black pepper and massage into the kale. Spread the kale apart on the baking sheet.

Bake for the last 5-10 minutes in the oven alongside the rest of the vegetables.

Kale Chips

Whisk all the ingredients together with a spoon. Drizzle over the bowls, or store in the fridge until needed.

Portion out the bowls as in the video, drizzle with some sauce, serve and enjoy!

Harissa Tahini Dressing &amp; Put it All Together

https://www.youtube.com/watch?v=qzAL5SoImIo

RECIPES BELOW! Welcome back to another video guys - this is my Fall Vegan Meal Prep! This is basically what I love eating in a day during the fall, with all these yummy fall flavours! ❤️ Which one are you making?!

Pumpkin Pie Chia Pudding: https://jessicainthekitchen.com/pumpkin-pie-chia-pudding/

Fall Nourish Buddha Bowl: https://jessicainthekitchen.com/fall-nourish-buddha-bowl-all-on-a-sheet-pan-w-harissa-tahini-dressing/

Pumpkin Energy Bites: https://jessicainthekitchen.com/pumpkin-energy-bites/

Mushroom Wild Rice Soup: https://jessicainthekitchen.com/mushroom-wild-rice-soup-vegan-creamy-and-one-pot/

#vegan #veganrecipes #mealprep #food #veganism #recipes #vlog
___________________________________________________________

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Equipment:

Cameras: Shot on 5D Mark IV: https://rstyle.me/n/c75xmabek9f
Edited in Final Cut Pro X
___________________________________________________________

Hi, I'm Jessica and thanks so much for watching for this video!! I'm here to share lots of videos about vegan recipes, travel vlogs, lifestyle, and wellness!

Please subscribe & see you next time!

Love,

Jessica

FALL VEGAN MEAL PREP | WHAT I EAT IN A DAY

Fall Nourish Bowl - with roasted Curried Cauliflower, Lentils and Basmati Rice and refreshing Carrot Slaw with cilantro, scallions and a Turmeric Dressing. Vegan and Gluten Free!

Fall Nourish Bowl

dry lentils

coriander

brown basmati rice

cauliflower-

¼ onion, sliced – optional

curry powder

carrots

cilantro

scallions

baby spinach or arugula

———–

apple cider vinegar

turmeric

cracked pepper

cayenne

——–

Sprouts, sunflower or pumpkin seeds,

Cook rice and lentils according to directions, in separate pots on the stove.

Cut cauliflower into small florets. Slice onion thinly. Place on a baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.

Grate carrot and toss with cilantro &amp; scallions.

Stir dressing ingredients together in a bowl.

When lentils are done, add cumin and coriander season with salt and drizzle of olive oil. Season rice with salt and pepper.

Assemble Bowls: Divide warm lentils, rice and cauliflower. Add spinach. Top with slaw and optional sprouts.Spoon Dressing over top. Add sprouts or seeds.

I just discovered this recipe recently and have made it several times. Sometimes I replace the lentils with quinoa for my son who prefers it over lentils. We both love it and it has made us fans of nourish bowl eating! Thank you for sharing :)

Respecting the time and exertion you put into your site and nitty gritty data you offer.

The perfect cozy and nutritious meal for those chilly fall days when your body needs a little help fighting off a seasonal cold! Usually with bowls I swap out certain things for other things I like more, but not with this bowl! It has all the prefect ingredients! Yum x100!

First time my husband asked to repeat a meatless Monday recipe.  Love the flavors and textures.  I'll be making this one on a regular basis.

So simple! So flavorful! All the spices and ingredients complement each other in a wholesome, refreshing way.  This one is going on the 'favorites' list. Thank you

Like Bibimbap, but for Indian food! We are trying to be more vegetarian because we are not getting any younger and this dish doesn't make me feel like something is missing. This dish was a huge hit and will be a regular weekly meal! Thank you and looking forward to trying more recipes.

This was very good! Will definitely make this again.

I love that your bowl recipes make it easy to put dinner together after a long day at work. This was simple - I didn’t have quite the delicate carrot shreds, but it tasted great still and felt like I was making good choices on a day that I day dreamed of french fries multiple times.

Excellent!  Packed with flavor. I never cook but I was so tempted to make this.   Added Arugula which complimented it.  Turned out great!      Thank you!!

I was apprehensive on how my family would take this--they eat vegetarian because I cook it, but don't hesitate to eat meat. 3 out of four of us enjoyed this meal, one is veryyyy picky. I have to practice my lentil cooking, my local lentils don't come with instructions. Also, I had to quadruple the dressing for everyone because we are apparently heavy-handed with it. Overall, we enjoyed it and will make it again!

I was not expecting a lot from this recipe, since it looked so healthy. But it was GREAT! Exactly what I needed after a lot of weekend junk food. I skipped the lentils and roasted some chickpeas with the cauliflower instead. Super easy, healthy, flavorful, satisfying, refreshing, and cleansing. Will definitely make regularly!

Top 8 nourish bowl recipes from across the web

The most viewed nourish bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Seared Steak Poke Bowl

Butternut Squash & Miso Brussels Sp...

Spicy Black Eyed Pea Nourish Bowls

Mediterranean Couscous Bowls Recipe

Roasted Potato Quinoa Salad

Vegan Buddha Bowl

Fall Nourish Bowl

Apple Walnut Salad

Top 8 nourish bowl recipes from across the web

The most viewed nourish bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seared Steak Poke Bowl

Butternut Squash & Miso Brussels Sp...

Spicy Black Eyed Pea Nourish Bowls

Mediterranean Couscous Bowls Recipe

Roasted Potato Quinoa Salad

Vegan Buddha Bowl

Fall Nourish Bowl

Apple Walnut Salad

The most viewed nourish bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine