If you’re following me on Instagram, you probably know by now that most of my lunches and dinners consist of big, colorful bowls of whole foods. Like most people, I don’t really want to spend 1 – 2 hours per day in the kitchen to cook for myself. But I also don’t like pre-packaged or frozen food because I just don’t think it’s healthy and it doesn’t taste good either.
So for reasons of health & convenience, most of my meals are what you could call a “bliss bowl”. Basically, I just throw together a variety of vegetables and leftovers, which form a balanced and nutritious salad.
When putting them together, I usually start with carbs: either potatoes, rice, quinoa, millet or some other grains. Then I add whichever veggies we have at home: zucchini, eggplant, tomatoes, cucumber, carrots and so on. I like to add avocado and lettuce, maybe some dried tomatoes or jalapeños…and I generally add some mixed beans for the extra serving of protein. This bliss bowl, however, does not contain any beans – the protein comes from some leftover peanut tofu from this recipe.
Feel free to take this bowl as an inspiration and adapt it to your liking. I will share some of my other favorite bliss bowl recipes in the future.
Ingredients:
- Peanut tofu (recipe here)
- 0.5 zucchini
- 1 potato
- 1 tomato
- 0.5 avocado
- 0.25 cucumber
- lettuce
- jalapeños
- lemon juice
- salt & pepper
Instructions:
- Wash zucchini, peel potato and cut both into slices. Spread both on a baking tray and potato in the oven at 350°F (180°C) for about 40 minutes or until slightly browned. Bake zucchini for about 20 minutes or until tender.
- Peel cucumber and cut into cubes. Cut tomato.
- Mash the avocado with some lemon juice and salt & pepper to taste.
- Serve all components on a bed of lettuce. Sprinkle some lemon juice on it.
- Peanut tofu (recipe linked on the bottom)
- 0.5 zucchini
- 1 potato
- 1 tomato
- 0.5 avocado
- 0.25 cucumber
- lettuce
- jalapeños
- lemon juice
- salt & pepper
- Wash zucchini, peel potato and cut both into slices. Spread both on a baking tray and potato in the oven at 350°F (180°C) for about 40 minutes or until slightly browned. Bake zucchini for about 20 minutes or until tender.
- Peel cucumber and cut into cubes. Cut tomato.
- Mash the avocado with some lemon juice and salt & pepper to taste.
- Serve all components on a bed of lettuce. Sprinkle some lemon juice on it.
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Zutaten:
- Tofu in Erdnusssoße (recipe here)
- 0.5 Zucchini
- 1 Kartoffel
- 1 Tomate
- 0.5 Avocado
- 0.25 Gurke
- Salat
- Jalapeños
- Zitronensaft
- Salz & Pfeffer
Zubereitung:
- Zucchini waschen, Kartoffel schälen und beides in Scheiben schneiden. Scheiben auf einem Backblech auslegen und die Kartoffel bei 180°C für etwa 40 Minuten im Ofen backen, bis sie leicht braun ist. Zucchini etwa 20 Minuten mitbacken, bis sie weich ist.
- Gurke schälen und würfeln. Tomate schneiden.
- Avocado mit Zitronensaft zerdrücken und mit Salz & Pfeffer abschmecken.
- Alle Zutaten auf einem Bett aus Salat servieren. Mit Zitronensaft garnieren.
