Brown rice, red quinoa, turmeric sweet potatoes, lightly dressed arugula, a poached egg, pistachios, and lemon herb dressing.
This is The Bowl Life.
When did this concept of bowls come on the scene, anyway? All is know is that sometime between maybe last year and this very moment I’ve become completely obsessed with the idea and practice of piling a bunch of foods in a bowl and calling it all fun bowl names. Oooh I know let’s have Bangkok Curry Bowls tonight! or omgosh SO CRAVING a Mediterranean Quinoa Bowl! or Netflix + Healing Bowls tonight, for sure.
I feel like it’s the millennial version of the casserole.
The only thing about bowls is that how do you make them if you are feeding a crowd? crowd as in family? I mean, I think you just make everything separately and let people kind of build their own bowls? Maybe? I only feed two people in my family so I’m not sure how these things work. Are bowls are sort of limiting in terms of who they’re practical for? Tell me what you think, wise readers who have families larger than two people.
In the meantime, all of us Cooking For One or Two peeps shall be over here assembling and devouring bowls bowls bowls more bowlssss! And I shall be working on creating a category on POY for Bowls, because I just went to categorize this recipe and it is not a salad, friends. Not a salad at all.
The Healing Bowl situation today is epically beautiful and nutritious.
GET A LOAD OF THIS.
How to make our Healing Bowls (1 MIN):
Here’s how they come together:
We’re doing a quick steam + mash of sweet potatoes in a skillet. Adding turmeric because these are healing bowls and we need our power spices for times like these.
We’re whirring up an addicting batch of lemon herb dressing in about 5 seconds flat THANK U BLENDER.
We’re throwing some cooked brown rice and red quinoa in the bowl and feeling a moment of intense gratitude for the time-saving product that is bulk packages of Seeds of Change fully cooked whole grain products that they sell at Costco. Just saying.
We’re arranging the sweet potatoes and the arugula over the brown rice and red quinoa in the bowl, and maybe revisiting the fridge for any last minute additions to the club, and then kind of just letting it all happily soak in some of that lemon herb dressing. It’s bright and snappy and you’re going to be tempted to eat it at this point but WAIT – THE EGG.
Okay. Let’s do this. We’re poaching an egg. I operate similarly to a toddler when it comes to my egg-poaching abilities so I use the jar-lid trick. Works like a charm every time. Here’s a post where I show off that hack. **You can also scramble the eggs but UGH scrambled eggs sometimes, guys. They’re just really hard to love. I much prefer poached eggs in the bowls (and ALWAYS).**
And finally, we’re done. We sit down to a bowl of nutritious and colorful slow food that is so filling and so packed with flavor that we wonder how we will ever eat anything else for dinner ever again.
Is this not the ultimate power food combo?
Major s/o to turmeric, sweet potatoes, arugula, brown rice, red quinoa, eggs, and garlicky lemon herb dressing. So. Much. Love.
Healing Bowls: turmeric sweet potatoes, brown rice, red quinoa, arugula, poached egg, lemon dressing.
TURMERIC MASHED SWEET POTATOES:
- 2 large sweet potatoes, cut into chunks
- a swish of olive oil
- 1–2 teaspoons turmeric
- 2 cloves garlic, minced
- 2 cups vegetable broth
LEMON HERB DRESSING:
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 small clove garlic
- 2 teaspoons agave
- 1/4 cup parsley leaves
- 1/4 teaspoon salt (more to taste)
- poached or scrambled eggs
- brown rice or quinoa
- arugula or spinach or greensss
- pistachios or other nuts for topping
- TURMERIC MASHED SWEET POTATOES: Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of cream if you want to be lush about it.
- DRESSING: Pulse all ingredients in a blender or food processor. Season to taste.
- BOWLS: Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes – that’s yummy. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.
This makes enough for 4 servings of mashed potatoes and dressing.
Not including nutrition facts on this one because it’s so varied based on how you build your bowl – what whole grains you use, how much dressing, etc.