Plant Based Bowls Root Your Diet In Plants For National Fresh Fruit & Vegetables Month
Incorporating plant-based meals into our diet is more than buying meat-substitute burger patties. In honor of June being fresh fruit & vegetable month, check out this handy way to build colorful, tasty, nutrient-rich plant-based meals from bottom to top.
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Incorporate Crunch
The crunch ingredients are the secret factor that take your bowls to the next level and feel “restaurant worthy.” These are worth adding to your cabinet staples. Options: Sunflower seeds, chopped almonds, sesame seeds, pine nuts, hemp seeds
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Or Keep ‘Em Raw
Add more color, texture and nutrients with uncooked chopped veggies. Options: Tomatoes, red onion, avocado, arugula, shredded carrots, cucumber
Roast Vegetables
Grab the baking pan and chop up your favorite veggies. Mix them in a bowl with a bit of EVOO, salt and pepper. Roast at 425 for 25-40 minutes, depending on your oven. Options: Bell peppers, mushrooms, onions, eggplant, squash, zucchini
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Choose a Protein
Contrary to popular belief, a diverse collection of vegetable proteins provides you what your body requires. How do you think cows grow up so strong? Options: Roasted tofu, black beans, kidney beans, lentils, chickpeas, edamame
Meal prep can be a great way to save time during the week. Make a batch of rice or quinoa to store in the fridge for up to four days. Options: Tricolor Quinoa, brown rice, pearl couscous, cauliflower rice, barley, pasta
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GROWING BOLDER / JUNE 202 2 DIGE S T
Photo by Jess Hanebury D’Amico
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Pick a Base
