A Bowlful of Summer

July 25, 2014 § 1 Comment

stack of bowls

As a fruit and vegetable fiend, simple summer cooking is right up my alley.  My most favorite way to enjoy all this fresh produce is in the form of a lunch or dinner bowl. Chop up some vegetables and fruit, add some beans, fish, or meat for protein, a grain to round out the meal, a nut for crunch, and a dressing to bring it all together. These are the best kinds of summer dinners, and they’re easy, too!

You often see these types of bowls at vegetarian and vegan restaurants. I like to get inspiration from my favorite places’ menus, and then make them decidely NOT vegan by adding yogurt dressings or cheese. Two of my favorites are Life Alive in Cambridge, MA (my favorite is the Green Goddess, hello avocado) and when I visited my friend Molly in San Antonio, I wanted to order every bowl at Green.

Here’s the formula:

Veg/Fruit +

Chop/Saute/
Roast/
Grill:

Zucchini
Summer Squash
Eggplant
Green beans
Corn
Peaches
Apricots
Strawberries
Avocado
Sweet Potatoes
Greens

Protein +

Roasted Chickpeas
Baked Tofu
Shredded chicken
Canned tuna
White beans
Black beans
Hardboiled egg

Grain +

Farro
Quinoa
Brown rice
Couscous
Pasta shells
Toasted bread cubes

Crunch+

Cashews
Pine Nuts
Sunflower Seeds
Sesame Seeds
Pistachios
Almonds

 

And here are some good recipes to get you started:

Roasted Cherry Tomato Bowls

Three Tahini Bowls

Sushi Bowl (I’ve added roasted summer squash and zucchini to this one to bulk up the veggie component)

Green Goddess Quinoa Salad Bowl

Roasted Tomatoes with Polenta and Spinach

Farmers Market Cobb with Spiced Chickpeas and Sweet Potatoes

Lentils Folded into Yogurt, Spinach, and Basil

Crunchy Kale and Coconut Bowl

Enjoy!

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