Fall Harvest Bowls

A part of shifting into fall mode for me is roasting all of those awesome fall veggies and making some hearty bowls. And of course I had to throw some sweet potatoes into this one- you know me and my sweet potatoes. Bowls are just a simple, healthy dinner idea that are quick to make and great for meal prep and busy evenings. Today I’m featuring a bunch of delicious fall ingredients, tied together with an apple cider vinegar dressing. Yum!

You guys like Brussels sprouts, right? I love them, and so I roasted a bunch of them up with my sweet potatoes till they were nice and crispy. I also got out my frozen corn. Frozen corn is like the most underrated thing. It’s so tasty and it’s ready in less than five minutes! Sometimes I just eat it as a snack. So so far we’ve got Brussels sprouts, sweet potatoes, corn, and some delicious dressing.

Next is quinoa, some avocado, and a soft boiled egg. I’ve been big on eggs lately too. They’re fast to cook and are a great source of protein.When you’ve got that golden yolk just bringing everything together in your bowl it’s just perfection😍 On top of all that I sprinkled some pumpkin seeds for an extra touch of fall, and then voila! You’ve got the perfect fall bowl that’s simple, healthy and so yum.

Hope you enjoy!

Fall Harvest Bowl

Serves: 2

Total Time: 35 minutes

Ingredients:

For the Bowl:

  • 1 medium sized sweet potato, peeled and cut into cubes a couple of centimetres big
  • 8 Brussels sprouts, washed with the outer leaves removed, and cut in half
  • 1 1/2 tbsp olive oil
  • 1/2 cup quinoa
  • 1 cup water
  • 2 cups frozen corn, defrosted
  • 1 avocado
  • 2 eggs
  • Handful of pumpkin seeds to sprinkle on top (optional)
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed sweet potatoes and halved Brussels sprouts in a bowl with the olive oil and some salt and pepper. Dump them on a parchment lined baking sheet and roast for 25-30 minutes, until soft and caramelized.
  3. While the veggies are roasting, bring the quinoa and water to boil in a small pot. Lower the heat for a simmer, then cover and cook for 15 minutes. Remove from the heat and let sit until needed.
  4. In another pot, bring water to a boil and add in the eggs. Depending on the egg size, I boil my eggs for 7-8 minutes for a runny yolk. If you have small eggs I would do 5-6 minutes. Transfer the eggs to a boil of cold water after boiling to prevent them from continuing to cook.
  5. In a small bowl, whisk together the dressing ingredients, then set aside.
  6. Build your bowls! To each bowl, add in half the quinoa, corn, roasted veggies, avocado, and an egg. Drizzle with the dressing and then sprinkle with pumpkin seeds to finish.

Have a great weekend everyone!

Yours Truly,

Olivia:)

10 Bowl and Salad Recipes

Hey there! I am officially making today bowl and salad appreciation day. Salads are so underrated, and for good reason. If done wrong, they can be sad and flavourless. But if done right, they are the BEST THING EVER! Salads and bowls are so fresh and so quick and easy to make.

Over the years I’ve posted a lot of bowl and salad recipes, and these are my favourite ones. Each one is full of veggies, and sometimes grains and beans which makes them both light AND filling. And all of these salads have AWESOME dressings. I feel like the dressing really makes the salad. When there’s a good sauce it just brings everything to the next level.

Even if you don’t have all of the ingredients to make one of the recipes linked down below, you can still make a killer salad or bowl on your own. One of my favourite things to do for lunch is to throw a bunch of delicious things in a bowl and toss them with a yum dressing. Try combining a grain, like wild rice or quinoa, with some veggies, something crunchy like nuts or seeds, and some protein in the form of beans or meat. That’s a winning combo right there!

I hope you like all of the recipes down below! They will definitely convince you that salads are the best.

Thai Ribbon Salad

This salad is so fresh! It has spinach, peppers, any protein you’d like, and the secret weapon- delicious ribbons of zucchini, cucumber and carrot made with a veggie peeler! A peanut dressing tops it all off;))

Loaded Maple Balsamic Salad

This salad is FULL of veggies, with a male balsamic dressing that ROCKS. I love the corn, and the mashed avo is the cherry on top.

Orange Kale Salad

Kale and oranges? Whaaaaaat? But trust me, this combo is amazing! There’s just the right amount of sweetness, and the white beans add a little something extra. This is great as a side salad, or for a light lunch!

Chickpea, Quinoa, and Avocado Salad

This makes an awesome summer side salad! It uses avo as part of the dressing, making it creamy and full of freshness. The peppers give it some necessary crunch;))

Rainbow Bowls

This is one of my favourite bowls!! It has roasted sweet potatoes, peppers and mushrooms cooked with soy sauce, and tons of carrots, kale and avo. So yum!

Tuna and Avocado Poke Bowls

On of my more recent blog additions, this bowl features a delicious combo of tuna, avo and Asian flavours, along with HOMEMADE pickled veg and wild rice. I love this bowl so much!

Beet and Parsley Salad

This salad is SUPER light and fresh, and the beets give it a beautiful colour. It’s a great way to use up parsley, and is perfect for the summertime!

Asian Kale and Quinoa Salad

This salad has a TO DIE FOR peanut dressing, as well as purple cabbage, kale, carrots and cucumbers. It’s a great base for you to add protein to, and also a perfect side salad.

Corn and Bean Salad

I looooove a good bean salad! In this one, you’ve got chickpeas, black beans, corn, tomatoes, cucumber and parsley, all tossed in a perfectly garlicky Dijon dressing. Great for summer barbecues and for my lunch!;))

Greek Pasta Salad

This salad has it all! perfectly cooked pasta, olives, cucs, tomatoes, peppers, and roasted chickpeas. I’m dying to remake this one sometime soon!

Those are all of my fave bowls and salads! Be sure to try them out cause they’re awesome;))) See you tomorrow!!

Yours Truly,

Olivia

Creamy Avocado Balsamic Dressing

Hi there! Today I have a delicious and creamy dressing recipe for you guys. It may not be a looker but it’s sure packed with flavour and goes great with any salad combo! I used some delicious fresh basil from my plant (throwback to last year when I did Herb Month) and it adds so much!

This dressing takes five minutes to whip up, and has all of the taste of a balsamic dressing, but is much creamier and has that extra basil in there. It’s the consistency of a good ranch dressing. I like it because oftentimes I’ll make vinaigrettes, and it’s nice to have something more unctuous. Isn’t that a great word? When something is unctuous you know you want to eat it.

For lunch lately I’ve just been roasting a bunch of veggies (including sweet potatoes, of course) and tossing them with some lettuce, tomato, cucumber, and a sick dressing like this one. It just ties everything together and still tastes so light and fresh! Some other things you could slap this on would be sandwiches, wraps, and bowls. It’s so good! Here’s the recipe;))

Creamy Avocado and Balsamic Dressing

Serves: 4

Total Time: 5 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 small leaves of fresh basil, chopped
  • 1 clove of garlic, minced
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Mash the avocado very well in a small bowl. You want as few lumps as possible.
  2. Whisk in the rest of the ingredients, then serves in salads, wraps, bowls or sandwiches.

Hope you like this dressing! It’s great for summer;))

Yours Truly,

MyDayIsBooked

Tuna and Avocado Poke Bowls

I’m so excited about this recipe! You don’t even know. Obviously with the pandemic going on I haven’t been eating out as much, and yesterday I was just craving something different. Something that made me feel like I’m at a restaurant somewhere. The ingredients that I had on hand didn’t seem very restaurant-quality (canned tuna isn’t exactly a star protein), but I came up with something that HIT. THE. SPOT.

I love tuna poke- I love raw fish of any kind, really, but getting a big chunk of tuna steak is kind of expensive and it’s not the kind of thing that I just have lying around in my fridge. HOWEVER, I do have a large quantity of canned tuna. I mixed it with mashed avocado, soy sauce, rice vinegar, sesame oil and ginger to make an amazing mixture that definitely reminds me of delicious poke! Plus I formed it into little balls to serve, which really brought the restaurant vibe!

For the other components of this bowl, I tried to get creative and really have fun. We have some HOMEMADE pickled veggies people! Homemade!! They’re so simple to make and sooooooo tasty! Plus you have some wild rice, which contains tons of good-for-you vitamins, spinach, thinly sliced cucumbers, and a sprinkle of hemp hearts. Delish!

I really hope you give this bowl a try! It’s so fun to make and eat, and makes for a slightly-fancy at home dinner for when you can’t go out. Enjoy!

Tuna and Avocado Poke Bowls

Serves: 2

Total Time: 45 minutes

Ingredients:

For the Tuna:

  • 1 can of light chunk tuna, drained (I used yellowfin)
  • 1/2 a ripe avocado
  • 1/2 tsp sesame oil
  • 1 1/2 tsp soy sauce
  • 1 1/2 rice vinegar
  • 1/2 tsp ground ginger

For the Pickled Veggies:

  • 1/2 a large carrot, cut in half width-wise and shaved into thin strips with a veggie peeler (see Thai Ribbon Salad)
  • 1/4 of a red onion, sliced very thinly
  • 1 cup white vinegar
  • 1 tsp chilli flakes
  • 1 clove of garlic, minced

For the Bowl:

  • 1/2 cup wild rice
  • 1 tbsp rice vinegar
  • A couple of handfuls of spinach
  • 1/2 a cucumber, sliced thinly
  • Hemp hearts or sesame seeds for topping

Directions:

  1. Combine the wild rice with 1 cup of water in a pot. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 30 minutes, until all of the water has evaporated. Then remove from the heat, fluff with a fork, and let stand for 5-10 minutes.
  2. After the rice starts cooking, mix the vinegar, garlic, and chilli flakes in a small bowl. Add in the shaved carrot and thinly sliced red onion, trying to make sure that most of the veggies are covered by the pickling liquid. Cover the bowl with plastic wrap and place in the fridge for a least 35 minutes to pickle.
  3. In a medium sized bowl, mash the half avocado and stir in the soy sauce, rice vinegar, ginger, sesame oil and tuna.
  4. Once the rice is cooked, stir in the rice vinegar. Split the rice up into two serving bowls, and top with the pickled veggies, cucumber, a handful of spinach, half of the tuna mixture each, and some hemp hearts or sesame seeds.
  5. Enjoy!

Hope you’re all having a great week! See you Friday;))

Yours Truly,

Olivia

Rainbow Bowls

I honestly don’t have any other way to describe these bowls than rainbow😂😂 Ok maybe delicious but that doesn’t work in a title. Anyways, these bowls have EVERYTHING YOU WANT IN A BOWL. 5 million veggies? Check. Sautéed peppers and mushrooms with soy sauce? Check. An avocado filled with delicious peanut sauce? Check check and cheeeeeeck! Did I mention that this bowl also has sweet potatoes? Plus, it’s great for meal prep and will definitely power you through a long school day. After all of my ranting on how good this bowl is, you’d better go make it because IT. IS. LIT.

Rainbow Bowl

Serves: 2

Total Time: 40 minutes

Ingredients:

For the salad:

  • 2 tbs olive oil
  • 1 large sweet potato
  • Salt and pepper
  • 2 carrots, shredded
  • 2 leaves of Kale, cut into strips
  • 1/2 a cucumber, diced
  • 1 red bell pepper
  • 5 white mushrooms
  • 1 tbsp soy sauce
  • 1 avocado

For the sauce:

  • 1 tbs peanut butter
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1/2 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • Chilli flakes to taste
  • Water

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel and cut the sweet potato into 1 centimetre cubes. Place on a parchment lined baking sheet and toss with 1 tbsp of olive oil, some salt and pepper. Bake in the oven for about 30-35 minutes, until soft and caramelized.
  3. Cut the bell pepper into thin strips, and slice the mushrooms. Heat 1 tbsp of olive oil in a pan over medium heat and sauté the veggies until soft, about 5-8 minutes. Add in 1 tbsp of soy sauce and cook for an additional 2 minutes, then remove from the heat.
  4. Mix all of the sauce ingredients together in a small bowl.
  5. Once the sweet potatoes are finished, build your bowl with kale, carrots, cucumber, peppers and mushrooms, avocado and sweet potato. Drizzle the sauce on top and enjoy!!

Hope you fall in love with this rainbow bowl!

Yours Truly,

MyDayIsBooked;)))