The Nitty-Gritty On How I Like To Season My Bowls & Why I Prefer To Get My Fats From Food VS. Oils

The Nitty-Gritty On How I Like To Season My Bowls & Why I Prefer To Get My Fats From Food VS. Oils

Let’s talk about how my bowls never stay as pretty as they look when I make them for more than a few minutes.

They’re usually loaded with tons of plant-based yumminess & a side of one or two creamy dips, spreads, tahini, hummus, Dijon, salsa or pesto, avocado or mashed potato & there’s a hella good reason for that!

Basically, I put the bowl together with a few things in mind:

  • get my veggie dose in for fibre + vitamins & minerals
  • some good carbs for energy replenishment
  • plant-based protein + some healthy fats.

But then… how do I mix it all up?

I juice a fresh lemon, add a splash or two of apple cider or coconut vinegar, some nutritional yeast & I mix it all until with the dips/spreads, avocado or other creamy ingredients & BAM! A delicious MESSY AF bowl ready for me to enjoy without the need for added oils that can rack up pretty quickly if they aren’t portioned out properly!

I much prefer to get my fats from actual food as opposed to oils that you can hardly taste or feel are there once everything is mixed up!

Here’s what’s in this babe of a bowl:

  • kale
  • sautéed brussels sprouts + shallots
  • cherry tomatoes
  • vegan cinnamon sweet potato mash
  • cooked organic lentils
  • hemp hearts

So simple & easy to put together, but so delicious, you’d never know it!

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