Feel Good BowlPrint Print Without Images
Well…we’re nearly one month into the New Year and like every year a common resolution made by many was the goal of living a healthier lifestyle. Whether it be eating more home cooked healthy meals or adding some exercise into your daily routine, we all have to start somewhere! Regardless of where you are in your journey to a healthier lifestyle, I encourage you to keep your mind set on why you’re making this switch and keep going! If you slip up, don’t beat yourself up over it and instead, learn from it and move forward!
This bowl is one of my signature dishes. If I’m feeling like I’m in a bit of a slump, I whip this up with whatever happens to be in my fridge and pantry at the time. It’s always different, and the variety helps it from becoming redundant. Mix in whatever you like, add some chicken or prawns for extra protien if you’d like and drizzle on the delicious ginger sauce which is to die for!
Note: You can literally add whatever happens to be in your fridge and pantry. Here’s an example of my favourite!
2 cups cooked green lentils
2 cups cooked chickpeas or grain of choice, like brown rice
1/2 tbsp olive oil, for sautéing
1/2 red onion, chopped
3-4 garlic cloves, minced (I like LOTS of garlic)
2 golden beets, grated
2 carrots, grated
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped
1/2 cup fresh parsley, minced
1 batch of ginger dressing (recipe below)
Salt & black pepper, to taste
Lemon Wedges & lemon zest, to garnish
Ginger Dressing Ingredients:
2 garlic cloves, chopped
2 inches of fresh peeled ginger, chopped
1 tablespoon tamari sauce (or soy sauce)
2 tablespoons lemon juice (approximately ½ lemon)
2 tablespoons tahini
1 tablespoon olive oil
2 tablespoons water
- Prepare the ginger dressing in food processor (see below for recipe).
- In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn.
- Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.
- Stir in the chopped kale or spinach and sauté for another few minutes, just until tender.
- Stir in as much of the ginger dressing as you would like, the chickpeas (or grains) and lentils, and simmer on low for another few minutes.
- Remove from heat and stir in the minced parsley, beets and carrots.
- Season with salt and pepper to taste and garnish with lemon wedges and zest.
Ginger Dressing Method:
- Combine the first two ingredients in a mini food processor or blender. Blend well. You may need to chop them up finely depending on the efficiency of your blender.
- Add in the remaining ingredients and blend until you have a creamy consistency. If you prefer a runnier dressing, add more water.
Recipe adapted from Oh She Glows, and photo courtesy of Oh She Glows as well…because mine never looks quite as pretty.