Nothing like a big fresh balanced bowl filled to the brim with nourishing ingredients.

You guys know that I love to eat meals that are quick, easy, and healthy. Insert superfood bowls (ie real food ingredients.) Eating healthy isn’t hard when it tastes this damn good.

I use the term ‘superfood’ loosely because to me, the term superfood means wholesome, vibrant, nutritionally dense foods.

Most of the ingredients I throw in my superfood bowls are whole ingredients that I have in the fridge that need to be used. Often times you can catch me turning left-overs into a whole new superfood meal, as well! Thus, superfood bowls in all forms–breakfast, lunch, and dinner–are my jam. Throw everything in a bowl and boom, you’ve got yourself a meal.

From Stories, I’m sure you’ve realized that this right here is my go-to dinner. It’s super easy and simple to make. It takes less than 30 minutes to prep, cook, and mix together. And the best part? It’s packed with plant-based protein, healthy fats, and plenty of fiber.

The great part about making a big fresh balanced superfood bowl is that you don’t need a set recipe. You can improvise with the ingredients you have on hand.

Here’s how to nail it every time:

1. LEAFY GREENS: Begin with a bed of greens. Greens: arugula, baby kale, romaine, spinach, mixed greens, red or green leaf lettuce

2. VEGGIES: Add as many raw veggies as you want. Vegetables: cucumbers, shredded carrots, red cabbage, peppers, sprouts, shredded beets, radishes, tomatoes, scallions, onions, broccoli

3. FATS, CARBS, AND PROTEIN: Choose 1-2 of each from the following categories:

Healthy Fat – avocado, walnuts, almonds, pine nuts, olive oil, hummus, hemp seeds, coconut flakes, sunflower seeds, sesame seeds

Protein – Portobello mushrooms, chickpeas, black beans, tofu, tempeh, nuts, edamame, white beans, kidney beans, (non-vegan version: hard-boiled eggs, chicken, fish)

Complex Carbohydrates – quinoa, brown rice, roasted sweet potatoes, farro, barley

4. Optional Add-Ins: I like to add roasted vegetables especially in the winter for added warmth and satiety.

Roasted Vegetables – asparagus, brussels sprouts, mushrooms, broccoli, cauliflower, squash, beets, corn

Fruit – pomegranate seeds, raisins, apple slices, mango, orange or grapefruit sections, dried cranberries

5. Dressing: Creamy Avocado Dressing, EVOO Lemon-Garlic Vinaigrette, Chimichurri Sauce, Peanut Sauce

Big Fresh Balanced Superfood Bowl

Gluten-Free, Plant-Based, Soy-Free

What You’ll Need

85g Herb Salad Mix (or wild arugula)
85g broccoli slaw
4 mini sweet peppers
30g grape tomatoes (roughly 6-7)
35g purple onion
50g avocado (roughly 1/2 small avo)
2 portobello mushrooms
250g eggplant (1/2 small eggplant)
75g cucumber
2 tbsp hemp seeds
2 tbsp nutritional yeast
1 tbsp EVOO
juice of 1 lemon
Pink Salt
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What You’ll Need To Know

Air frying or grilling the portobello and eggplant are my go-to. I like to toss mine lightly in olive oil and sea salt and air fry for 20-30 minutes at at 350F, until the eggplant is tender and soft.

While that’s all cooking, mix the salad ingredients together.

Plate, serve and enjoy!