Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!


What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped

1/4 c peanuts

*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.

Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate.  Drizzle with dressing, sprinkle with peanuts, and DIVE IN!


Serves 4.

Hearty Vegetable Soup

Warms the soul, from the inside out.  Perfect to make on a Sunday for the week ahead.  Or, double the batch and freeze! 

What You'll Need:

1 onion, chopped

2 carrots, chopped

4 celery stalks, chopped

4 c veggie stock

2 c water

1 bunch kale, chopped

1/2 c quinoa, uncooked

1 large sweet potato, chopped

1 c corn

1/2 small green cabbage, chopped

1 (28) ounce can tomatoes 

olive oil

salt and pepper

Saute onion with a drizzle of olive oil in a large soup pot until aromatic.  Add celery and carrots, stir and cook for an additional 3-4 minutes.  

Add remaining ingredients, add salt and pepper to taste.  

Bring to a boil, reduce to a simmer and cover.  Cook for at least 30 minutes before serving.

Serves 6.