Meals in Bowls

I recently had a discussion with a friend about our love for meals in bowls. You can put any combination of ingredients in a bowl and make a delicious, healthy, filling meal (just like tacos and burritos!). For a long time I was hooked on the Greenie Tahini Bowl (recipe acquired from a blog no longer in existence called VegTriathlete), which consisted of brown rice, broccoli, kale, and pan-fried tofu with the most amazing tahini sauce. It was my go-to meal when I didn’t feel like being adventurous in the kitchen. Since then, I have made/enjoyed an abundance of meals in bowls:

Thai Peanut Noodles with Stir-Fried Veggies from Voluptuous Vegan

Grilled Pineapple Tofu with Greens and Rice from Vegan Yum Yum

Original Yumm Bowl, customized from Cafe Yumm!

Carrot & Burdock Kinpira from The Kind Diet

Simple Rice Bowl from my kitchen

Kittee’s Mac-n-Cheese with Kale Chips from Kittee

Southwest Bowl from Blossoming Lotus

Can you tell that I use the same white bowl (and lots of chopsticks) a lot?! I’m not one to stockpile a bunch of dishes in my kitchen, so the white bowl gets plenty of love.

What are your favorite meals in bowls?

P.S. I’m heading out of town in a few days for a very exciting job/project (!) so blogging may come to a slow trickle… More on that when I return :)

 

 

“M” is for Meals in Bowls

3930562108_f07c8dec17

I am insanely fond of meals in bowls. To be more specific: grains, greens, tofu (tempeh, seitan, or beans work nicely too), and sauce – all nicely piled in a bowl and chopstick friendly. They are simple, well-balanced meals with versatility that can be enjoyed during any season. What’s not to love? In fact, Jessy and I have joked in the past about opening up a food cart that shares our love for Meals in Bowls (capitalized to show just how happy these food combinations make me) with everybody. Portland actually boasts quite a few carts already catering to my MIB needs, but it’s fun to dream (and remove myself from the dulling world of my office job)…

Our weekly meal plan almost always includes MIB. This week it was Grilled Pineapple Tofu with Nutty Greens over Rice; that’s a mouthful! And, it’s mighty delicious!!! The recipe is in Vegan Yum Yum, a cookbook packed full of gorgeous photos and creative recipes. Honestly, with all the new vegan cookbooks coming out (!!!!!), I am starting to wonder where to put them all. My kitchen shelves have room for a few more and then I might have to stow them in the closet or something similarly dreadful! For now, I will just worry about that later, if that makes any sense…

Tim and I loved this recipe so much that we had no leftovers. Brown rice is topped with nutty kale, baked tofu, grilled pineapples and a creamy coconut-pineapple sauce – it’s tropical and filling.

Grilled Pineapple Tofu 2

Grilled Pineapple Tofu 3

What are your favorite MIB combinations? I’d love to know!!!