Veggie Bowl

Here is a nutritious and easy meal for when you have left over veggies, protein and fruit. Some might call it a salad, but lettuce is not the main event here.

Start with something green and leafy, like bok choy, chard, kale (if you use kale, cut it fine then rub it for a few minutes with some lemon or oil to help it breakdown and it will be easier to eat), spinach, or lettuce. Then add toppings. 

Toppings will generally fall into these categories: roasted, raw and pickled vegetables, protein, fruit, grains, seeds, nuts and anything else hanging out in the refrigerator. Then top it with a nice dressing, I like to make a rice vinegar, garlic, mustard and olive oil dressing. 

Here is a bowl I made recently.

Garbanzo and Spinach Orecchiette (Little Ears) with Crispy Lemon Bread Crumbs

This is one of those vegan recipes I slip in every once in a while. If it involves pasta - I can pretty much feed my hubby anything. I found this recipe in the Sunset Magazine about a year ago. I've made a few changes and adaptations to it. It makes about 8 cups. Enough for four people. We don't really like left overs unless they are pasta, so we are good with larger pasta recipes.

It comes together pretty quickly. My strategy is to chop up what needs chopping first so I can then focus on the cooking.  Since I'm a pretty slow chopper, it helps me not feel stressed and rushed if I'm trying to chop, cook, etc. all at the same time. That might work for you too.