Lunch Bowl

Lunch Bowl

I have had quite a few requests for hearty lunch ideas. Sometimes lunch seems to get lost in the shuffle of life or maybe you get stuck in the ‘same old’ boring lunch routine. The midday meal can be exciting, quick to make, and really fun to eat! I love to make several different ingredients and throw together a yummy lunch bowl. I always have extra food to last me for several lunches, so this is a great option. I love the versatility of making a lunch bowl – really any favorite grain, vegetable, green, and legume will work here. I like adding a simple dressing to tie everything together, but you don’t have to. This is a very nutritious and fun way to eat your vegetables. My kids like to help choose what ingredients they would like for their bowls too – great way for children to eat their veggies! This example is very flexible, so get creative and make your own lunch bowl to enjoy. It’s time to get excited about lunch and get out of the “lunch rut”!

Lunch Bowl 2

Lunch Bowl 4

Curried Cauliflower

1 can (15-ounce) black beans, rinsed and drained

2/3 cup millet

2 cups water with 2 tablespoons Fresh Vegetable Bouillon

5 ounces baby spinach

1 garlic clove, minced

juice from 1/2 lemon

yellow squash or zucchini

1 large carrot

2 tablespoons tahini mixed with water to make a dressing

Make the Curried Cauliflower and during the last 10 minutes of cooking time, place cut yellow squash or zucchini on baking sheet and drizzle with a bit of grape seed oil and season with salt and pepper. Place millet in a medium pot with a lid and toast over medium heat for a minute. Add in vegetable bouillon water, bring to a boil, cover and reduce heat to low. Simmer for about 20-30 minutes. Remove from heat and let stand for 10 minutes. In a medium skillet, heat a drizzle of grape seed oil over medium heat. Add in garlic and saute until fragrant for 30 seconds. Add in spinach and saute until it starts to wilt. Turn off heat and drizzle with lemon juice.

Assemble Your Lunch Bowl: Place a scoop of millet, then a scoop of beans, then a scoop of spinach, then a scoop of cauliflower, then a scoop of squash next to each other in a large bowl. Shave some carrot over the top. Drizzle with some tahini dressing. Season with salt and pepper. Enjoy! *You can place these ingredients in a bento box for children’s lunches or in a container to bring to work.


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