The Whole Bowl
Try this The Whole Bowl recipe, or contribute your own
Try this The Whole Bowl recipe, or contribute your own
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 1/8 tsp cayenne pepper
- 3 garlic cloves
- 1/2 tsp mustard powder
- bowl ingredients:
- for the tali sauce:
- 1/4 cup nutritional yeast (found in bins at health food st
- 1/3 cup chickpeas (i used canned garbanzo beans) drained
- 1/4 tsp each of: cumin curry powder, turmeric powder, salt, garlic salt, onion salt
- 4 cups cooked brown rice (1 cup per bowl)
- 1 can (15 oz.) black beans (1/4 can per bowl)
- 1/2 cup salsa or pico de gallo (about 2 tablespoons per bo
- 1/4 cup black olives roughly chopped (1 tbs per bowl)
- 1 avocado, sliced (1/4 avocado per bowl)
- 1/2-1 cup sharp cheddar shredded (2 tbs per bowl)
- 1/4 cup sour cream (1 tbs per bowl)
- 1/4 cup cilantro fresh chopped (1 generous pinch per bowl.)
- tali sauce (1/4 cup per bowl)
- Carbohydrate 2.41209437500776 g
- Cholesterol 0 mg
- Fat 7.44128438045361 g
- Fiber 0.422100002399044 g
- Protein 0.332740625004501 g
- Saturated Fat 1.01699725075291 g
- Serving Size 1 1 Serving (44g)
- Sodium 74.6138750007072 mg
- Sugar 1.98999437260871 g
- Trans Fat 0.224510625148058 g
- Calories 74 calories
Step-by-step
- For the sauce: measure out all ingredients and put in a food processor or blender and blend until silky smooth. If you want yours to be more liquidy, add additional tablespoon by tablespoon of water until desired consistency is reached.
- The sauce makes enough for 4 bowls, so store in the fridge in an airtight container for up to a week if not using all immediately (I've also frozen it and let it thaw before serving, it is also good microwaved and served warm.)
- Bowl Assembly: In the bottom of a bowl place brown rice and beans, then salsa, then ½ the amount of Tali Sauce, then the cheddar, olives, and on the sides the sour cream and remaining Tali Sauce, and top of with cilantro.
The Whole Bowl: A Quick and Delicious Meal Prep Idea
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between work deadlines, school pick-ups, and the general chaos of family life, I often find myself scrambling for quick and easy dinner solutions. That's why I've become a huge fan of meal prepping, and this Whole Bowl recipe has become a staple in my weekly routine. It’s versatile, customizable, and most importantly, incredibly satisfying.
The beauty of this recipe lies in its simplicity. It's not just about throwing ingredients together; it's about creating a balanced and flavorful bowl that nourishes both body and soul. The Tali sauce, a vibrant blend of nutritional yeast, chickpeas, and warming spices, is the star of the show. It's creamy, savory, and surprisingly addictive. The base of brown rice and black beans provides a hearty foundation, while the salsa, avocado, cheddar cheese, olives, and cilantro add pops of freshness and texture. Each element works in perfect harmony, creating a symphony of taste that's both comforting and exciting.
What I love most about this recipe is its versatility. You can easily adapt it to your preferences and what you have on hand. Don't have black beans? Use kidney beans or pinto beans instead. Not a fan of cheddar? Try Monterey Jack, pepper jack, or even a vegan cheese alternative. The possibilities are endless! I've even experimented with adding roasted sweet potatoes or grilled chicken for extra protein and flavor.
Meal prepping this recipe is a breeze. I typically cook a large batch of brown rice and black beans on the weekend, then assemble the bowls throughout the week. The Tali sauce can be made ahead of time and stored in the fridge, making weeknight dinners a snap. This allows me to grab a healthy and delicious meal without spending hours in the kitchen. It’s perfect for those busy weeknights when you're short on time but still want to enjoy a nutritious and flavorful dinner.
Beyond the convenience, this recipe is also a fantastic way to introduce new flavors and textures to your family. My kids, who are notoriously picky eaters, absolutely devour these bowls. It’s a sneaky way to get them to eat their veggies (hidden in the salsa and beans!) and experience new culinary adventures. The vibrant colors and diverse ingredients make it visually appealing, which makes the whole eating experience more enjoyable.
The Whole Bowl recipe isn’t just a meal; it’s a testament to the power of simple, healthy cooking. It’s a reminder that nourishing yourself doesn't have to be complicated or time-consuming. With a little planning and a few key ingredients, you can create a delicious and satisfying meal that will leave you feeling energized and ready to conquer whatever the day throws your way. So, the next time you're looking for a quick, healthy, and utterly delicious meal, give this recipe a try. You won’t be disappointed.
Tips and Variations:
- Spice it up: Add a pinch of chili powder or red pepper flakes to the Tali sauce for extra heat.
- Add some crunch: Top your bowl with toasted pepitas, sunflower seeds, or chopped nuts for added texture.
- Make it vegetarian/vegan: Use vegan cheese and ensure your sour cream is plant-based.
- Boost the protein: Add grilled chicken, fish, or tofu for a more substantial meal.
- Get creative with the toppings: Experiment with different salsas, cheeses, and herbs to find your perfect combination.
This recipe is a true reflection of my philosophy on cooking: simple, healthy, and delicious. It's a recipe that I've adapted and perfected over time, and it’s one I'm excited to share with you. Give it a try, and let me know what you think!
