“Nourish bowls” all have a few things in common, such as plant-based power foods, delicious textures and flavors, all snuggled up into a bowl of health! My take has a white bean and basil mash, roasted sweet potatoes, and greens. It’s gluten free and vegan comfort food!
Sorry for the delay in posting! I had SO much fun this short weekend in NYC catching up with college buddies and colleagues. I don’t even know what time zone I’m in at the moment. New York is just so wonderful this time of year – the weather is perfect, the tourists have died down, and it just feels authentically New York. Definitely a different vibe back when I was here in July. I’m not sure if that makes any sense – especially since I’m no New Yorker – but regardless, wonderful weekend around the city and surrounding suburbs!
I’ve seen so many names for these kinds of meals – nourish bowls, hippie bowls, buddha bowls, power bowls. What I’ve noticed they all have in common is that they are plant-based, balanced meals full of vegetables, healthy fats and proteins. Whether you eat them mixed up in the bowl or each individual ingredient separately, they are delicious! I often whip up things like this when I’m at work. It’s really easy to assemble in an office kitchen, especially if you bring pre-made items. I’ll often grab a pre-made chickpeas salad, greens, sauerkraut, and avocado and put all of the ingredients into a bowl while the employees at my client site watch with amusement. I have to say, I did take it to a new level when I made a massaged kale salad in the breakout room. It definitely wasn’t worth the hassle, and I think I’ll stick to recipes that you “assembly” rather than, well “massage”. I decided to call this a nourish bowl – as opposed to any of the other applicable names – because to me, each component was comforting and felt like it fulfilled something that my body was looking for. Aaaand that’s definitely what she said.
…Sorry. My coworkers always tell me that a) I should stop massaging kale in the office and b) to get my head out of the gutter. I make so many that’s what she said jokes – it’s pathetic. My humor has just regressed as I’ve gotten older! I feel like I can also blame the jetlag.
Well, on that note, I really don’t have much else to say about these super tasty, super healthy, and super nourishing bowls. I hope you make and enjoy all week!
- 1 can of white kidney beans, rinsed and drained
- ½ cup basil leaves
- 1 tbsp tahini
- ½ tsp paprika
- Juice of one lemon
- 2 sweet potatoes
- Spinach greens
- Extra virgin olive oil
- Preheat the oven to 435 degrees F
- Slice the sweet potatoes into cubes, and toss with olive oil, paprika, and salt and pepper to taste
- Bake for 20-25 minutes on a baking sheet
- While the potatoes are roasting, in a food processor, place the beans, basil, tahini, and lemon juice. Pulse until a chunky mash forms - you don't want it pureed
- Toss your spinach greens with a little olive oil
- Layer half of the bowl with spinach
- In one quarter of the bowl, spoon about ½ cup of the mash
- In the other quarter of the bowl, place a quarter of the roasted sweet potatoes
- Repeat for the other three servings, or set the rest aside for later!
If you like this, you’ll love: Marinated Chickpea and Kale Salad