Categories
Bowl Dinner Lunch Salad

Quick Tabbouleh

First of June, and summer is officially here! I’m planning to eat endless bowls of salads this season. And I’m so looking forward to all the fresh produce that will be available. Do you want to get inspired – be sure to follow #produceisbeatuiful and start tagging your own photos too! @allisondavidphotography has arranged a series of challenges and collabs that I’m excited to join.
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This is my first contribution – a super quick take on tabbouleh, which is up there among my fave salad combos. While authentic tabbouleh is made with couscous that soaks overnight, this is a short cut if you want those delicious herbs and tomatoes but rather eat today than wait until tomorrow.
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• cooked whole bulghur
• green lentils
• diced tomato, cucumber & avocado
• LOTS of chopped flat leaf parsley & fresh mint
• olive oil
• lemon juice
• salt & pepper

Categories
Bowl Dinner Gluten Free Lunch Ovenbaked Sauce, dip & salsa

Falafel Bowl

You know when you find a stack of different leftovers in the fridge, and just throw them in a bowl together. Doesn’t it often end up better than the original meal? That was definitely the case here. Spicy potato wedges, crispy falafel, oven baked Greek salad, hummus, tzatziki and baby spinach. Dreamy!

Categories
Cheese Dinner Lunch Platter Salad Sauce, dip & salsa Snack

Meze Platter

I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
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Platter details:
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.

Categories
Asian Bowl Dinner Gluten Free Lunch Salad

Mushroom & Spinach Bibimbap

I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego på 30 minuter” (only available in Swedish as far as I know).
A quick breakdown of the bowl:
* mix of jasmine and black rice
* sliced mushrooms with garlic and spinach
* kimchi
* avocado
* cucumber
* vegan mayo
* dressing with soy sauce, sesame oil, rice vinegar and agave syrup
* black and white sesame seeds

Categories
Asian Bowl Dinner Lunch Salad Sauce, dip & salsa

Tofu Bowl with PB Sauce

Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I used cucumber, bean sprouts and purple cabbage. Add herbs and spices, like coriander, mint and chili in this case.

And when you think you’re all set, it’s time for the best bit – the dressing! This one is inspired by @glowingly.well, one of my best friends here on IG, who had posted a lunch prep literally just minutes before I logged on to look for some inspo. Check her feed out! And then make this incredibly yummy peanut butter lime dressing. As usual I have modified the recipe from what I had at hand.

1 tbsp lime juice
1 tsp apple cider vinegar
1 tbsp Japanese soy sauce
2 tbsp crunchy peanut butter
1 tbsp maple syrup
1 tbsp grated fresh ginger
Stir all the ingredients together and add a dash of water if you want a runnier dressing. Pour generously on top of your bowl.

Categories
Asian Dinner Gluten Free Lunch

Thai Tofu Fry

I tried a really tasty recipe from Swedish vegan magazine @vegomagasinet. It’s crumbled firm tofu marinated in Japanese soy sauce, sweet chili, ginger, brown sugar and oil and then fried until brown. I also added green lentils and fresh bean sprouts. A fun add in this recipe was smashed cucumber! I served it with jasmine rice and topped it with fresh mint and coriander, peanuts and chili. Loved the flavours and textures in this dish, and will definitely make it again!

Categories
Bowl Dinner Lunch Ovenbaked Salad

Falafel & Roast Potato Bowl

I hadn’t had falafel in ages, and I got such a craving for it! I made the loveliest bowl with falafel (not homemade – I really need to start doing that!), oven roasted potatoes with a spicy rub, cucumber, avocado, purple cabbage coleslaw and spiralized carrots. Already dreaming of making this again!

Categories
Bowl Cheese Dinner Lunch Salad

Greek Salad Bowl

How about a bowl packed with flavours that will take you straight back to those warm summer days? I’ve always loved Greek Salad, and here’s a big bowl of all the yummy things – cucumber, cherry tomatoes, red pepper, red onions (pickled because I don’t like raw), baby spinach, avocado, cooked whole bulghur and of course vegan feta and tzatziki.

My favourite vegan feta cheese is one that I make myself with extra firm tofu marinated in water, olive oil, lemon juice, garlic, nutritional yeast, salt and oregano. You can find a step by step guide and measurements in my Story highlights. I can highly recommend @yipin.se tofu – not sponsored, just a happy customer!

Categories
Bowl Dinner Gluten Free Lunch

Avocado & Chickpea Rice Bowl

Just fill a bowl with some carbs and lots of veggies, and I’m happy! In this one I’ve put white and black rice, lightly steamed broccoli, cucumber, Shawarma spiced crispy chickpeas, pickled red onion, vegan mayo and sesame seeds. Can,t really go wrong when the avocado is that perfectly ripe, am I right?

Categories
Bowl Dinner Fruit & Berries Gluten Free Lunch Salad

Orange Tofu Rice Bowl

Here’s a bowl for #turmerictuesday with the best tofu I’ve had in a long time!
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Orange tofu
1 packet of tofu, drained and pressed, but in cubes
Marinate for a few hours in juice and zest from 1/2 an orange, 2 tbsp soy sauce, 0,5 neutral oil, 0,5 tsp turmeric and 3 cloves of garlic, sliced. Toss the tofu in corn starch and bake in the oven at 225 C for 25-30 minutes. Toss a few time to bake at all sides.
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In the bowl:
rice boiled with turmeric and vegetable stock
green soy beans
mango
mushrooms, sliced and fried in a dry pan
cucumber
half an avocado dipped in sesame seeds
coriander and mint leaves
dressing with lime juice, soy sauce, sesame seed oil, mirin and sriracha