Bowls are my go-to all year but especially in the winter. They’re hearty, filling, and super easy to throw together. I make a variety but lets to a breakdown of the bowl pictured above.
Click here to find the recipe for the chickpeas.
The collards are sautéed in olive oil, garlic, smoked paprika, salt, pepper, and balsamic vinegar. No real recipe for this one I was just experimenting with things and that’s what I used. It’s delicious!
Diced tomatoes and half an avocado with some of the Trader Joe’s nori seasoning on it, all over a bed of quinoa (cooked according to the package instructions but I add a bay leaf for flavor).
I covered it in the maple miso dressing below and it is SO delicious. I didn’t add onions because I was out and it was still amazing. I’ve been pouring it over everything lately—salads, roasted vegetables, I even mixed a bit in some mayo and put it on a sandwich.
It’s super flavorful and really elevates any veggie dish. I highly recommend you give it a try! I haven’t tried the tahini dressing that’s also pictured but I plan on it this week. If you make it let me know how it is.