Veggie Whole Bowl

VeggieWholeBowl

 New recipe and Giveaway!

Last summer I travelled to California and spend some days strolling across picturesque beach towns such as Laguna Beach. Here I stumbled upon a little food cafe that served a wide range of healthy dishes and I fell in love with their concept of ‘Bowls’. So simple, yet fun, picking between different types of bowls stuffed with a combination of fresh natural goodies. It inspired me for this week recipe:

The Veggie Whole Bowl. A bowl topped with natural, organic, whole foods. Vegan and gluten free! A dish that fits in perfectly with this time of the year, as we pass from winter to spring. Combining the freshness of a salad with cozy winter vegetables such as cabbage and carrots.

Besides this lovely recipe I also got some great news to share with you. It’s four months since the launch of Feisty Veggies and my first recipe got published! The Stuffed Sweet Peppers recipe is featured in Healthy Recipes Magazine and to celebrate I can give away a free 3-month iPhone/iPad subscription for Healthy Recipes Magazine to all my readers! So, big cheers and get your free subscription here: http://healthyrecipesmag.com/feisty-veggies

Veggie Whole Bowl

Veggie Whole Bowl
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Organic brown rice (2/3cup/ 5.2oz/ 150g)
  2. 1/4 Purple Cabbage, shredded
  3. 1 Large Carrot, peeled & julienned
  4. Some Cherry Tomatoes, sliced
  5. Some Lettuce for the base
  6. 1 Avocado, sliced
  7. Hummus (or any dressing of your liking)
  8. Sesame Seeds (optional)
Instructions
  1. Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
  2. Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
  3. Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.
  4. Enjoy!
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9 Thoughts on “Veggie Whole Bowl

  1. This salad bowl looks so delicious! I haven’t been eating rice for a very long time, but after seeing this lovely recipe, I’m definitely gonna start eating it again !

  2. It’s absolutely gorgeous, and I love the create-your-own bowls concept. It’s perfect with spring right around the corner. And congratulations on the publication of your recipe, that’s wonderful! Thanks for sharing this recipe. Have a great weekend.
    ~Bre

  3. Wendy on 8 March 2014 at 14:01 said:

    Thank you very much for your lovely comments Josefine and Bre! Nice weekend to you too!

  4. This looks delicious, I love the concept and the experimentation possibilities! Very excited to try it out for myself. :)

  5. Wendy on 12 March 2014 at 09:57 said:

    Thanks Echo! Yeah, it offers lots of experiment possibilities to turn this recipe to your own liking!

  6. Congratulations, Wendy! That’s awesome!
    This veggie bowl is vibrant and full of goodness. I am enjoying the textures of the vegetables and the dollop of hummus. Yum!

  7. That’s awesome, congratulations on your publication!

    This recipe looks delicious. The picture made me think of this dish’s Korean relative, bibimbap. I have been meaning to write up my recipe for bibimbap for a long time, so you inspired me to finally post it: http://ptomato.wordpress.com/2014/03/14/bibimbap-for-one-multiply-for-more/

    • Wendy on 14 March 2014 at 12:52 said:

      Thanx Philip!
      I don’t know if its because I haven’t had lunch yet, but OMG I’m drooling over my computer screen, your bibimbap recipe looks delicious! I’m happy and honored that I inspired you to share this recipe. Luckily there’s an Asian grocery store right around my corner, so I’m going to try this very soon!! Thank you very much for sharing :)

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