Spring Nourish Bowl

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Nourish bowls are one of my favorite ways to create a quick, easy meal with seasonal produce. All you need is a carbohydrate, veggies, protein, and a good sauce or dressing and you have yourself a deliciously satisfying meal!

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This week I created a nourish bowl with produce from Green BEAN delivery, an online grocery service that delivers fresh, local, and organic produce and grocery items straight to your door. It’s like a customizable CSA! You choose your produce bin based upon your family size and then you can choose from over 1,000 grocery items, including high quality meats, eggs, dairy, and freshly baked breads to add to your delivery.  Your delivery comes in an insulated bin to keep all of your food fresh, which is reused, minimizing waste (win!).  Green BEAN delivery’s mission is to help mend the broken components of our nation’s food systems. They are a family owned company that partners with local farmers and artisans to bring quality food straight to you. Green BEAN is focused on sustainability and has donated over 380+ tons of of food to local food rescues!

I have partnered with Green BEAN delivery to give away TWO $25 gift cards so you can try it for yourself! Visit my instagram page to enter! You can also use the code “BLOOMNOURISH” to get 15% off your first 3 deliveries!

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Spring Nourish Bowl
serves 4

Ingredients:

Rice:
1 cup rice
2 cups bone broth or water

Dressing:
1/4 cup coconut oil, melted
3 thai chilies, minced
1 garlic clove, minced
2 limes, juiced
2 tbsp coconut aminos or tamari
2 tsp fish sauce
2 tbsp sesame oil

Vegetables:
1 bunch kale, ribs removed and sliced into thin strips
8 oz sugar snap peas, trimmed and strings removed
2 bunches radishes, save 2 radishes for topping and quarter the rest

Top With:
Poached Egg
Cilantro
Mint
Toasted Sesame Seeds
Spring Onions
Radishes, thinly sliced
Kimchi (optional)

Directions:
Heat oven to 400°F.

Cook rice according to instructions. Set aside.

While rice is cooking, combine all dressing ingredients into a small, lidded jar and shake until emulsified. Place vegetables on a roasting pan and coat with dressing. Bake for about 20 minutes or until kale is crispy and the peas and radishes are tender.

Assemble the bowl: Add rice into a large bowl. Layer in the roasted vegetables, followed by the toppings of your choice. Enjoy!

 

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