(and an avocado flower) 🙂
Hi friends! Thank you so much for your amazing comments this morning and all of your orders!! I have lots of sunscreen sticks to send out and am so excited to share this awesome brand with you.
So for this afternoon, I have a simple and delicious lunch option for ya.
This is one of those “kitchen sink” type meals that makes a perfect lunch or quick dinner option. It’s gluten-free, high in protein, and a great mix of satisfying smart carbs, nutrients and healthy fats. Make the components in advance to enjoy throughout the week!
Just throw it in a bowl, put some dressing on it, maybe a little hot sauce, and call it done.
(For the flower, I just watched this YouTube video!)
I’ve been a huge fan of “bowls” for a very long time. Usually, there isn’t any method to the madness. It simply involves some dinner leftovers, some salad greens, and maybe salsa or dressing.
These lunches and dinners are extremely versatile, and there’s something so satisfying about diving into a mix of flavors, textures and colors.
I have been sticking to salads and smoothies for lunch for the most part, but recently came across the PERFECT bowl and had to recreate it at home. And to share it with ya, of course. 🙂
The detox bowl, with chicken, from Little Lion.
In the mix:
Quinoa
Black beans
Avocado
Whatever roasted veggies the chef chooses that day
Flax seeds
and a slightly sweet and tangy lemon vinaigrette
It’s everything. I’ve found myself requesting it quite a bit for restaurant lunches (instead of what the Pilot calls the “Whatever restaurant” I actually choose something and pick the Little Lion haha.)
Here’s what I did if you’d like to replicate it at home!
1) Prep and cook the veggies. I’ll spray a large cookie sheet with nonstick spray or avocado oil, add chopped veggies (like zucchini, onion, tomatoes, squash, carrots, whatever I’m feeling or have on hand) and season well with salt and pepper. Roast at 375* for 30-40 minutes.
2) While the veggies are cooking, I’ll start some quinoa or brown rice (boil 1/2 cup rinsed quinoa in about 2 cups salted water for 15 minutes, until cooked) and make the chicken.
I’ll chop two chicken breasts and season well with salt, pepper, garlic powder, smoked paprika, and cook on the stove in a medium pan with avocado oil.
3) While the veggies, chicken and quinoa are cooking, make the dressing. 1/4 cup oil (olive oil or avocado oil work nicely!), 1/4 cup apple cider vinegar (less if you don’t like it very tangy), the juice of 1/2 lemon, 1/2 tablespoon honey, 2 cloves minced garlic, 1/2 teaspoon Dijon. Season well with salt, pepper, oregano and dried basil and whisk well to combine.
4) Plate it up!
-1 serving of chicken
-1 serving quinoa
-1 serving of black beans (I’ll just used the canned beans from the co-op)
-Roasted veggies
-Drizzle with dressing
-Sprinkle with flax seeds and/or sliced avocado
Lunch or dinner is served. 🙂
Do you make grain bowls or giant salad bowls at home? What’s your favorite combo?
xoxo
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