If you have been following me on instagram lately you've noticed that I have been eating a lot of bowls filled to the brim with veggies, carbs, and lean proteins. Come to think of it, I don't think I've eaten off a plate in years?! The majority of my meals are always eaten out of giant bowls! I've been posting many of the recipes for the bowls on my account but I thought that I would share this one on my blog because this is hands down my favorite one thus far!
I've become *slightly* obsessed with the idea of the veggie bowl, buddha bowl, nourishing bowl, whatever you want to call them as the weather becomes a little less bearable and colder. OK, and yes when I become a little lazy in the evenings after work and yoga. (Trust me they are easy to throw together!). I also think they are technicallysupposed to be vegan/vegetarian, but we aren't discriminating over here.
These savory bowls are definitely my idea of a warm comfort meal at the end of the day to satisfy any craving. You can control the protein, seasonings, sauces, etc. each time you make one. They are just so versatile and easy to make- fool proof in my opinion! One trick/tip I have for you; is to roast a variety of veggies on Sunday for the week, each in a different spice. [Cauliflower with curry, carrots with sea salt + pepper, sweet potatoes with cinnamon + coconut oil, acorn squash with chili powder and the list goes on...!] I also tend to make a large batch of rice (or quinoa, lentils, chickpeas if you prefer) at the start of the week. This way, each night you can build a nourishing bowl in a matter of minutes and all you have to do is re-heat the veggies for a few minutes in the oven and voila!
This kale, rice, pesto bowl paired with runny hard boiled eggs, creamy avocados, and my homemade pesto was so delicious I promise you are going to want seconds! The yolk mixed with the creamy tahini [that you will want to put on anything] warm coconut rice, and the pesto was such a flavorful combination that I can't believe I am just having now for the first time all together. It was so rich, savory, and incredibly satisfying!
The hearty bowl takes only 20 minutes but will keep you full and satisfied for hours! I paired mine with an avocado and decided to sprinkle a few chia seeds on the eggs for some extra fiber.
After making the bowl the other night for dinner, I thought it would also make a great savory breakfast especially after a morning workout. There are enough carbs, healthy fats, proteins, & veggies to keep you energized & full throughout the morning!
*Please note that the ingredients below are for a slightly larger serving that should last you the week!
Makes 4 or more servings (depending)
Total time: 20 minutes
For the rice:
1 cup white arborio rice (or sub quinoa)
1 can of Thai Kitchen coconut milk ( = 3/4 cups)
1 cup of water
For the eggs:
6 organic eggs
For the veggies (kale):
3 bundles of kale leaves (roughly 1 large bowl chopped)
2 tbsp. of olive oil
For the pesto: I simply used my homemade pesto but instead of walnuts I used sprouted almonds this time.
For the tahini dressing:
1/4 cup tahini
1 tbsp. nutritional yeast
2 tbsp. mustard
3 cloves of garlic (roasted) or 1 tbsp. garlic powder
Juice of half a lemon
Sea salt + ground pepper to taste
3 tbsp. of warm water (or more) to thin
1. Rice: Bring one cup of water to a boil on high heat. Add 1 cup of rice and 3/4 cup canned coconut milk and bring to a simmer [medium-low heat]. Cover and do not touch! Let simmer for 20 minutes.
While the rice is simmering for 20 minutes you can prepare the rest of the bowl.
2. Prepare the pesto according to directions.
3. Eggs: Bring a pan filled halfway with water [large enough to fit 6 eggs] to a boil. Carefully place the eggs into the water and bring the water to a simmer. Leave the eggs uncovered and set the timer for 8 minutes or depending on how you prefer the consistency of the yolk. [To help you gauge, 12 minutes will ensure a fully cooked through yolk, 8 minutes will be slightly cooked, a little on the creamier side, 4 minutes will be runny and not cooked.] Once the eggs are finished, place the eggs in a bowl filled with cold water. Set aside.
4. Kale: De-stem the kale leaves and remove the middle part of the leaves (the stem). Chop the leaves and add to a large bowl. Add 2 tbsp. of olive oil to the bowl and being to massage the kale for 5 or so minutes. This will change the taste of kale and it will taste less bitter! Set aside.
5. Tahini Dressing: In a large bowl or food processor mix of the ingredients together. Taste test and adjust to your preference. Add more water to achieve a thinner consistency if you desire.
By the time you have finished preparing the ingredients, the rice should be completed. The rice should be nice and fluffy (a little sticky is OK!).
To construct the bowl:
In a mixing bowl combine coconut rice, kale, and tahini dressing (amount desired). Mix together. Add mix to your bowl. You can also mix the pesto in with the rice, kale, tahini as well and incorporate both sauces together! If you don't, add the eggs, sliced avocado, and a scoop of the pesto to the bowl. Sprinkle the eggs with chia seeds, flax seeds, hemp hearts for added fiber and protein! Drizzle with more tahini or a freshly squeezed lemon or eat as is!
Hope you enjoy!