Easy, delicious, nutritious, and life-altering…need I say more?
What I love to do more than anything, is to create beautiful and ambient arrangements of food, but let’s be honest…sometimes there is not time for this, plain and simple.
This is where these grain and salad bowls I’ve come to love creating enter the picture. The wonderful part is, the basic idea and principles of these bowls can lend themselves to multiple styles of cuisine, AND they’re easy, AND they’re quick, AND, they look beautiful.
I’ve made these grain and salad bowls in the Asian, Mexican, and now Mediterranean/Middle Eastern variety, all equally delicious.
OKAY, now for the guiding principles….salad and grains (not too complex). I typically use brown rice but, you could use any grain you desire (quinoa, millet, wild rice etc.)or cauliflower rice/zoodles if you are grain-free. Next, add some sort of greenery (kale, arugula, romaine, spinach, collard greens etc.) Then you can add a variety or herbs, raw vegetables, cooked vegetables, animal protein, non-animal protein, WHATEVER YOU WANT, freedom is yours.
I will have a separate post about the life-altering hummus because it is just that special (and I am still perfecting it) so, stay tuned!
Mediterranean bowl ingredients:
1/2 an eggplant
1/4 small red onion sliced
chopped flat parsley
- Preheat your oven to 400 degrees F. Slice eggplant and drizzle it with oil of your choosing (I used avocado oil because it has great healthy fats and a high smoke point) and some sea salt and pepper and put into a nonstick pan. Put it in the oven for about 15-20 minutes, check on it after 15. After the eggplant are cooked let the cool. I added paprika and dried mint but this is entirely optional.
- Cook your brown rice in the standard way, I used a rice cooker, 2 cups of water to 1 cup of rice ratio.
- chop onion, parsley, tomatos, cucumbers and add to bowl along with hummus and olives