From the Kitchen

5 Dinner Bowls to Rev-Up Your Week.

5 Dinner Bowls to Rev-Up Your Week.

When you need something really quick and nourishing.. why not throw together one of these bowls or even have them prepped ahead to save time, save money, and invest in your health! 

Southwestern Style Bowl


  • 1 can black beans, rinsed & drained
  • 1 can chickpeas, rinsed & drained
  • 1  can corn
  • 2 cups cherry tomatoes, chopped in half
  • 2 medium avocado, sliced 
  •  1 bell pepper chopped
  • One lime, juiced
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 small handful of cilantro, chopped


In a large bowl combine beans, chickpeas, corn, tomatoes, avocado, and bell peppers.

Whisk lime juice, olive oil, cumin, chili powder, salt and cilantro together and add to the large bowl. Gently toss ingredients until combined and ENJOY! 

Super Delicious Greek Bowl

  • 1 avocado, sliced
  • 1 can of chickpeas
  • 1 cup cucumber, chopped
  • 2 tsp lemon juice
  • 4 tsp parsley
  • 4 cups spinach
  • 1 tomato, chopped
  • 1/2 cup hummus
  • 1 cup quinoa, cooked
  • Salt and pepper, to taste
  • 1/4 cup hemp seed


In a bowl or plate, add spinach, quinoa, chickpeas, tomato, cucumber.

Top with avocado, hummus, and hemp seeds.  

Sprinkle lemon juice and season with salt and pepper.

Give it a good stir and ENJOY!


Thai Style Bowl with Peanut Sauce

Ditch the bad Thai take out and enjoy rice and a rainbow of veggies with my super easy peanut sauce to dress it up. 


  • 1 cup cooked rice
  • 1/2 cup bean sprouts
  • 1 cup shredded carrots
  • 1/2 cup shredded purple cabbage
  • 1 cup roasted sweet potato
  • 1 cup chopped mushrooms
  • 1/2 cup yellow and red bell pepper
  • Firm Tofu or your favorite tempeh (optional)


Toss all ingredients in a bowl and top with my super easy peanut sauce. Find it on the “from the kitchen” page.

Sweet Potato Bowl

and I shut my mouth. (Southern song reference for those of you who won’t sing along after that one liner)


  • 3 tbsp coconut oil
  • 1/2 red onion, sliced 
  • 2 large sweet potatoes, chopped
  • 3 big handfuls kale, stems removed
  • 1/4 tsp salt 
  • 1 large can of chickpeas (rinse and dry) THEN toss with 1 tsp of each: cumin, chili powder, garlic powder, turmeric


Roast sweet potatoes and red onion in coconut oil and salt.

While they roast, sauté the chickpeas with 1 tsp oil until browned. Adding the halfway through and stirring in until just wilted and soft. Don’t over cook. 

Toss ingredients into a bowl and top with the sweet tahini sauce. ENJOY. 

Sweet Tahini Sauce:  

  • 1/4 cup tahini
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 2-3 tsp water (to make more thin if necessary)