Warm Green Goddess Rice Bowl (GF)

warm green goddess bowl

Warm Green Goddess Rice Bowl (GF)
serving size: 1 bowl
1/2 cup cooked brown rice
1 tablespoon coconut oil
1 clove garlic, minced
1 shallot, minced
1 handful kale, stalk removed and leaves chopped
1 small handful baby spinach
3 slices of halloumi, sliced
1 Egg
1/3 lemon
1/2 ripe Avocado

the method:

  1. Cook the rice according to its package. I like to use the microwaveable pouches available at Trader Joe’s to save time. Plus, it yields PERFECTLY cooked rice in 3 minutes.
  2. You will need two frying pans on the go at once. Place some coconut oil in both pans.
  3. In one frying pan, add the garlic, and cook until fragrant. Place the kale and spinach in and saute in the pan till just soft. You want it to just start to pop in green color.  Remove the pan from the heat and arrange on your plate/bowl.
  4. In your other pan, place your halloumi in and turn once it become golden and soft. Keep the halloumi off to one side on the pan, and use the other side to fry your egg.
  5. Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side.

BBQ Tempeh & Veggie Bowl (GF)

bbq tempehBBQ Tempeh & Veggie Bowl (GF)
the salad ingredients:

1 package of tempeh, diced (I made Nick’s with grilled chicken)
2 tbsp avocado oil (or extra virgin olive oil)
1 can black beans, drained and rinsed (make sure the can is BPA free)
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 small red onion, diced
4 leaves of romaine lettuce, cleaned and roughly chopped into bite-sized pieces
1/2 C cilantro, chopped
2 ripe avocados, mashed with 1tsp lemon juice and salt
1/4 cup of cooked jasmine rice
sprinkling of bleu cheese

the BBQ sauce ingredients:

2 tbsp mustard powder
2 tbsp garlic powder
2 tbsp smoked paprika
2 tbsp sea salt
2 tbsp fresh pepper
5.5 oz can tomato paste
2/3 cup apple cider vinegar
2 tbsp molasses
¼ cup maple syrup
2 tsp organic cane sugar

the method:

  1. Combine all of the BBQ sauce ingredients and blend together. Pour the mixture into a saucepan and heat through.
  2. Heat some oil in a frying pan over medium/high heat and add the tempeh. When the tempeh is to your preferred texture (this is about 5 minutes on each side for me) add a couple tablespoons of BBQ sauce to the pan to coat the tempeh.
  3. Chop all the veggies and prepare your avocado mixture. Give each veggie a designated spot in your bowl. Or you can toss them all together if you prefer. Spoon a small amount of rice and add  some cilantro on top of the salad.
  4. Add the hot and tangy tempeh to the salad with a little sprinkling of bleu cheese and you’re good to  go!