This one is for the veggie lovers.
(And maybe even the used-to-be veggie haters.)
That would be my favorite veggie lunch bowl, which I make at least a few times a week lately. One of the things I probably should have added to this post is that it’s important to eat the vegetables you like most! And that’s what I did with this bowl (inspired by Angela’s Big Vegan Bowl).
I love this combo because it has a ton of different colors, textures, and flavors. You can get all sorts of creative with this “template” – using different veggies, spices, dressings, and adding beans/meat to the mix for more protein.
Here’s what you’ll need for this particular bowl.
- 8-12 oz butternut squash, cubed
- 6-7 oz shredded red cabbage
- 1 –2 cups broccoli and/or spinach
- 1 ripe avocado
- cooking spray
- salt
- pepper
- cinnamon
- butter, coconut oil, or a dressing of your choice
- additional seasoning(s) of your choice
1. butternut squash
Start with this because it takes the longest. I bought my squash pre-cubed because…well, those things are just a beast to cut. Toss cubes with salt and cinnamon (amount to your liking), and place on a greased baking pan. Bake at 400 degrees for 40-45 minutes (tossing it 20 minutes in).
Sweet potatoes would be a great sub for butternut squash too.
2. red cabbage
As with the squash, I buy this pre-shredded to make life easier. I love cooking shredded red cabbage until it’s soft and almost pasta-like. I cook mine in a stovetop pan with some cooking spray or canola oil, and season simply with salt and pepper. I cook it on medium heat (tossing frequently) just until it reaches the consistency I like, which is between 15-20 minutes. To speed up the cooking process, add some water to the pan and cover it for steaming effect.
3. spinach and/or broccoli
This is where I get lazy. I always have frozen spinach and broccoli on hand, so I just throw a bunch in a bowl and microwave for 2 minutes. When it’s done I add a little bit of butter, pepper, and garlic salt. Hey, lazy greens are better than no greens!
4. avocado
And now the easy part. Add sliced/cubed avocado. After these pretty pictures I mashed the avocado up into the cabbage and greens as a “dressing” of sorts.
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What are your favorite vegetables? Do you ever make veggie bowls like this?
I looooove making bowls + mixing all the flavors together! I make “separates” over the weekend {like quinoa, roasted veggies, some sort of protein} and then just mix and match for a quick dinner or lunch!
Hey! Do you prep a bunch of this ahead of time and then put it together, or do you cook it each time you eat it!
I’ve done both! I personally like it freshly cooked, but it’s definitely easier to make in a big batch to last a few days
This looks phenomenal! I’ve been seriously lacking in the vegetable department, so I’m going to try to make one of these for dinner tonight! I know there will be lots of sweet potato on my plate
Love veggie bowls! My favorite combo recently is mushrooms, broccoli and kale with a tbsp of TJ’s Island Soyaki. So quick and easy. I throw in hummus, eggs, or quinoa for some protein. Definitely going to try adding in some cabbage - mostly because the color is pretty. 😉
This look good! I never know how to season up my veggies so that I actually enjoy the bowl rather than forcing it down.
I love seasonings and spices, but I think it’s also really important to add some sort of fat (butter, oil, dressings, etc.). They make all the difference when it comes to taste/flavor! not to mention adding fat to vegetables helps your body absorb the nutrients more
All my favorite veggies combined into one bowl!
Um, this is literally all of my favorite things in a bowl. YUM.