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Healthy Veggie Nourish Bowls
The Nourish Bowl is all about balance, combining a variety of nutrients into one delicious, wholesome, and fulfilling meal. Filled with fresh, colorful, and crunchy ingredients, it's not only visually appealing but also incredibly healthy and satisfying. Perfect for lunches, dinners, or anytime you're craving something nutritious and tasty!
Ingredients
- 2 cups cooked quinoa or brown rice
- 1 can chickpeas, rinsed and drained
- 1 large sweet potato, diced and roasted
- 2 cups spinach, chopped
- 1 avocado, sliced
- 1 Cup cherry tomatoes, halved
- 1⁄2 Cup shredded purple cabbage
- 1⁄2 cucumber, diced
- 1⁄2 red bell pepper, diced
- For dressing: three tablespoons extra-virgin olive oil, two tablespoons lemon juice salt and pepper to taste
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Directions
Start with the base of the bowl. Divide the cooked quinoa or rice amongst four bowls.
Add the rinsed and drained chickpeas, roasted sweet potatoes, chopped spinach, sliced avocado, halved cherry tomatoes, shredded purple cabbage, diced cucumber, and diced red bell pepper evenly in each of the bowls.
For the dressing, whisk together extra virgin olive oil with lemon juice and season with salt and pepper.
Drizzle the dressing over each bowl.
Serve immediately, or store in the refrigerator for up to 2 days.
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Healthy Veggie Nourish Bowls
The Nourish Bowl is all about balance, combining a variety of nutrients into one delicious, wholesome, and fulfilling meal. Filled with fresh, colorful, and crunchy ingredients, it's not only visually appealing but also incredibly healthy and satisfying. Perfect for lunches, dinners, or anytime you're craving something nutritious and tasty!
Start with the base of the bowl. Divide the cooked quinoa or rice amongst four bowls.
Add the rinsed and drained chickpeas, roasted sweet potatoes, chopped spinach, sliced avocado, halved cherry tomatoes, shredded purple cabbage, diced cucumber, and diced red bell pepper evenly in each of the bowls.
For the dressing, whisk together extra virgin olive oil with lemon juice and season with salt and pepper.
Drizzle the dressing over each bowl.
Serve immediately, or store in the refrigerator for up to 2 days.
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