Tag: Bowls

Creamy Avocado Balsamic Dressing

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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

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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

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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;)))

Soy Marinated Tofu

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Hey there! This year I’d like to start eating more plant-based, and exploring different kinds of plant protein. Although everything that I post on MyDayIsBooked is usually vegan, I’m not a vegan or vegetarian myself.

I feel like tofu is a little intimidating to a lot of people, because it’s not something that they cook very often. I cooked it for the first time a few weeks ago, and it’s actually super easy and delicious! In this post I’ll give you the run down on how to cook tofu, plus an awesome marinade to get you started.

Tofu

Tofu is a plant-based protein source made from soy beans. The varieties of firmness range from silken to extra firm. Silken and soft tofu are usually blended up in desserts, and medium to extra firm are used fried, sautéed, baked or steamed. This is because the firmer types stand up better to marinades and being cut into cubes and cooked. Pressing tofu is a common technique that gets rid of extra water in the tofu, letting you achieve a crispier texture. If you’d like to press your tofu, place a block of it on a folded dish towel on a sheet pan, and place another folded dish towel on top. On top of that dish towel, put something heavy such as a book or pan weighted with cans. Leave the tofu to be pressed for about a half an hour. The recipe in this post does not call for you to press your tofu, and it is by no means necessary.

Soy-Marinated Tofu

Serves: 2

Total Time: 40 minutes +

Ingredients:

  • 1 175g block of extra firm tofu
  • 1 tbs olive oil
  • 1/4 cup soy sauce
  • Juice of 1/2 a lime
  • 1 clove of garlic, smashed

Directions:

  1. Cut a slit in the package of tofu and drain all of the water out. Remove the block from the package and cuto it into one centimetre cubes. Place them in a large ziplock bag.
  2. Add the soy sauce, lime juice, and garlic into the bag. Squeeze all of the air out and then seal, giving it a shake to combine the soy and lime juice, then placing it in the fridge for at least thirty minutes, and up 4 hours.
  3. When the tofu is finished marinating, heat the olive oil in a pan over medium heat. Pour the marinade form the bag into a bowl, and dump the cubes of tofu into the pan. Cook until slightly browned on each side; about 1-2 minutes per side.
  4. Eat in a bowl with quinoa, in wraps, or in a stir fry, and use the leftover marinade as a sauce. I ate mine in a bowl with sprouts, avocado, roasted sweet potato, quinoa and kimchi;)

I hope that was helpful and that you’ll try tofu sometime!

Yours Truly,

MyDayIsBooked;))