DIY Health Bowl
After a few weeks of travel and eating out more than usual, I’ve been leaning back into simple, balanced meals at home. One of my favorites for lunch and dinner has been a quick protein plus veggie situation. It’s helpful to have a few veggies and proteins prepped so I can throw together my very own Sweetgreen-style bowl with ease.
Loose recipe for a health bowl:
a protein (chicken, eggs, tofu, whatever you have)
a roasted veggie or two
rice, quinoa, or greens as the base
throw on a super quick tahini dressing and some crunchy seeds and voila!
While this isn’t groundbreaking, it’s simple and consistent!
PREP 10 mins
SERVINGS: 1-3
COOK 40 mins, assembly 5 mins
Vegetarian, Dairy-Free,
Ingredients
Protein options:
Marinated chicken breast
Marinated tofu
Whole eggs
Veggie options:
1 head broccoli
1 head cauliflower
2 sweet potatoes
1 cucumber
2 large carrots
Fiber/Carb options:
1 cup cooked rice
1 cup cooked quinoa
1 cup greens
Tahini dressing
1 tsp tahini
1 tsp balsamic vinegar
1 pinch salt
mix and add water to taste and texture prefernce
Toppings options:
pumpkin seeds
almond slivers
dry roasted edamame
Instructions
Protein: After letting your protein marinade for at least 2 hrs, cook per instructions in air fryer (usually 10 mins). See list of marinade ideas here. If using eggs, I usually hard boil or fry.
Veggie: Pre-heat oven to 400°F. Coat your veggies with olive oil, salt and pepper at a minimum. Option to add cumin, chili pepper or garlic powder to any. Toss and bake til crispy (10 mins broccoli, 20 mins cauliflower, 30-40 mins for cut sweet potatoes)
Fiber/Carb: Cook rice or quinoa on stovetop per instructions.
Assemble your fiber/carb or leaves and veggies. Toss with tahini dressing. Add protein and crunchy topping and enjoy!
