Bowls

I like bowls. I like eating things out of bowls. The high sides are the best part; they allow me to be a little bit more crazy with the devouring process without making a mess.

During a single week, I will typically have 1-3 meals which entails me throwing a bunch of ingredients into a bowl and then devouring like an animal. Some people call them Buddha bowls, vegan bowls, rice bowls, glow bowls. You can call them anything you want. I tried calling them Gigi bowls but my brother laughed in my face (Gigi is my Chinese name).

I follow plant-based and non plant-based athletes and foodies who have posted a variety of recipes for these. But I have never actually followed any recipe. I’m too lazy for that (some call that a ‘creativity’ trait ☺). They are so nourishing, healthy, satisfying and delicious.

You can make it gluten free, vegan, low starch/carb, high protein – anything really! It’s not science. It’s just delicious.

 

Some of my favourite combinations are:

Gigi Bowl #1 

• Quinoa
• Baby spinach
• Chopped romaine
• Corn
• Sprouts
• Sautéed red peppers, kale, Brussels sprouts garlic, onion
• Chickpeas
• Edamame
• Avocado
• Topped with red chilli flakes, sriracha, green onion, cilantro and ‘Oh She Glows’ lemon tahini dressing

 

Gigi Bowl #2

• Brown rice
• Crispy pan fried tofu
• Grape tomatoes
• Baby spinach (slightly wilted by the warm rice)
• Chickpeas

 

Gigi Bowl #3

• Baked basa
• Quinoa
• Sautéed kale, zucchini, sugar snap peas, mushrooms and garlic
• Chickpeas
• Romaine
• Celery
• Topped with Tobasco, green onion, cilantro and ‘Oh She Glows‘ lemon tahini dressing

 

 

Ingredients:

See below for list of options.

Method:

Choose a leafy green and/or starch for the base. Add veggies and protein in a bowl, then add toppings and drizzle with your favourite dressing. Enjoy!

Notes:

1. Don’t add everything into one bowl. Use flavours that compliment one another.
2. Customize as you see fit: add more protein and carbs to fuel intense workouts, omit the starches if you’re feeling bloat.
3. Try making your own dressing. A few of my favourites come from the ‘a little bit of this, and a little bit of that’ mentality.
4. Try it cooked! Roast a big pan of veggies in some oil, salt, pepper and garlic so you’ll have them on hand the whole week.
5. Make each ingredient count. Use ingredients rich in flavour. Use ingredients that nourish your body. Use ingredients that make you feel good on the inside and out.
6. Experiment!

Protein

• Tofu. Can be grilled, pan fried, steamed, marinated
• Tempeh
• Chicken / beef / pork
• Lentils
• Chickpeas
• Variety of beans
• Edamame
• Quinoa
• Boiled egg
• Salmon / white fish

Veggies 

• Sweet bell peppers
• Shredded carrots
• Blanched bean sprouts
• Red onion
• Cucumber
• Baby tomatoes
• Broccoli*
• Cauliflower*
• Brussels sprouts*
• Zucchini*
• Green beans*
• Asparagus*
• Mushrooms*
• Sugarsnap peas*
• Any leftover roasted veggies

(*cooked/roasted)

Leafy veggies

• Baby spinach
• Kale
• Lettuce
• Bok choy, chopped & sautéed
• Micro greens

Starch

• Quinoa
• Corn
• Peas
• Brown rice
• Couscous
• Roasted sweet potatoes
• Assorted roasted squash

Flavourings / Toppings / Fats

• Lemon tahini dressing (my go-to, from ‘Oh She Glows Everyday’)
• Balsamic soy dressing (another favourite)
• Vegan cashew cream (from ‘Oh She Glows Everyday’)
• Sriracha or any hotsauce
• Cilantro
• Flat leaf parsley
• Green onions
• Lemon or lime
• Sesame seeds
• Sliced raw nuts, or roasted for more flavour
• EVOO or other heart healthy oils (I love a drizzle of truffle+EVOO blend)
• Avocado
• Banana peppers
• Nutritional yeast
• Cheese
• Herbs and spices (I like cumin!)
• Red chilli flakes
• Olives

 

 

Do you make yummy bowls? What do you put in yours?