This recipe is sponsored by Vitacost.com. All thoughts and opinions are my own. Sponsored content allows me to provide recipes for you totally FREE! Thank you for your support and understanding.
My husband and I challenged ourselves to only eat whole foods for the month of July. We basically followed the Daily Dozen checklist by Dr. Micheal Greger, focusing on replacing any processed foods for more wholesome options. Can I just say how proud I am of my husband? He’s been vegan for 2 months as of today and has no intention of going back! It’s been such an exciting transition for our family. I can now officially say we’re a vegan family and that’s something I’ve dreamed of for years.
Wrapping up a month of eating the best we ever have in our lives taught us a lot. You don’t realize how little grains, greens and/or vegetables you’re actually eating on a daily basis until you have a checklist to refer back to. We definitely plan on staying predominantly whole foods based moving forward, with the occasional mock “meat” or cheese alternative thrown in. I can honestly say that eating more fruits and veggies makes us feel our best and through this challenge we’ve discovered different pairings we now love. I urge you to take the challenge if you’re interested in discovering more wholesome meals to incorporate into your diet.
If you know me, you know green is my favorite color. I also have a thing for alteration and palladiums. Besides the point, but this tasty combo is one I discovered this month that’s so simple, fresh and flavorful. For any grain or buddha bowl I love to add a sauce. My go-to and recommended choice for this is hummus with extra lemon juice and a little water to thin it out. Top it off with some everything seasoning and you’re good to go! Seriously, we but that seasoning on everything.
I know if you’ve been following me for sometime now you’ll already know about Vitacost.com but they are truly my holy grail for buying pantry staples and everything in-between. From baby tethers to cruelty-free cosmetics, I can get it all from one place and I love it! Definitely check out Vitacost and their insane selection of vegan products. We love to stock up on all of our essentials there.
You can check out more wholesome bowl recipes here. If you happen to give this recipe a try be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Super Green Grain Bowls
Yield 3 servings
This recipe is sponsored by Vitacost.com.
Preheat oven to 425.
In a small pot with a tight fitting lid bring 2 cups of water with 1 cup of multigrain rice blend to a high boil. Reduce to a simmer and cover with lid. Cook until water is fully absorbed. Let sit off the heat covered for 10 more minutes.
- Prepare asparagus by trimming the ends and using a peeler to remove any hard spots of the base that aren't green.
Line a baking sheet with a nonstick liner and top with edamame on one side and asparagus on the other. Sprinkle with salt and pepper as desired. Roast for 15-20 minutes, depending on the thickness of the asparagus. Alternatively you can add any seasonings you like and oil if desired.
Using a spiral cutter cut zucchini squash and set aside.
Fluff the grain mixture with a fork. Assemble each bowl with a serving of grain mix, roasted edamame, 5 asparagus spears and a handful of spiral cut zucchini.
Top with avocado slices, hemp seeds, seasoning to taste and garnish with a lemon wedge. Alternatively you can also make a simple dressing using hummus diluted with lemon juice, water and/or tahini to drizzle over everything.
Courses Lunch, Dinner