the perfect meal.

i really love this highly trendy “nourish bowl” fad that is going on right now. there is honestly something so satisfying about having a big bowl full of stuff all mixed together for a meal instead of, like, a plate with separate items. i don’t know why.

there are really endless possibilities with what you can do, the trick is having greens, veggies, a healthy fat, a carb, and some protein. these can overlap a little, but that’s sort of the rule of thumb. you can make this hot or cold or a combination of the two, you can make it asian or mexican themed, or add whatever you feel like. here is my current fave.

kale sprout nourish bowl with tahini sauce



  1. 1 package Trader Joe’s kale sprouts
  2. 3 tablespoons olive oil
  3. 1 avocado
  4. 1 purple sweet potato, cubed
  5. 1 cup rainbow quinoa, cooked
  6. 1/2 red onion, chopped
  7. 1 can chickpeas, drained & rinsed
  8. 1/2 can sliced black olives
  9. sea salt to taste
  10. tahini sauce: 2 cloves garlic
  11. 1 teaspoon course salt
  12. 3/4 cup tahini paste
  13. 2 tablespoons lemon juice
  14. 2-3 tablespoon warm water
  15. 2 teaspoons chopped parsley


  1. pre-heat oven to 400 degrees
  2. lay your cubed purple potato on a baking sheet & drizzle with 1 tablespoon olive oil. Put in 400 degree oven and roast until tender, about 20 minutes
  3. lay your rinsed chickpeas on a baking sheet and drizzle with olive oil & sprinkle with sea salt to taste. put in 400 degree oven and roast until just crispy, about 20 minutes
  4. on a baking sheet lay the kale sprouts out and drizzle with 1 tablespoon olive oil & sprinkle with sea salt. Roast in 400 degree oven until just crispy, about 8 minutes
  5. cook the quinoa according to package directions (I recommend using veg broth instead of water)
  6. make the tahini sauce: mix all ingredients in a blender and top with chopped parsley
  7. align your bowl with kale sprouts at the bottom, then top with potatoes, quinoa, avocado, onion, olives & chickpeas and top with tahini sauce

the end.


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