Dig into these colorful and hearty vegetarian bowls that range from smoothies bowls to soups, noodles, grain-based layerings and even dessert. It’s vegetarian bowls of goodness at their finest.
Vegan blogger Nina Olsson is out with a new book to fill you up with refreshing and hearty recipes. Served with no-fuss, stunning style, Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment with bring creativity to your weekly meal plan.
Smoked Tofu and Green Pea Salad 
The book is filled with recipes for bowl-served meals that range from breakfast to dinner, with bowls of side dishes and even desserts scattered throughout. We were captivated not only by the beautiful photography, but also by the stunning pottery featured in the images. Nina says that her favorite bowls are from second hand and antique shop or hand-me-downs from relatives. So, if you’re looking to expand your bowl collection before you start cooking the recipes, it’s time to start thrifting. If you’d rather purchase new bowls, Nina suggest Speck and Stone or Gaya Ceramic.
Royal Korma
While she is not from southeast Asia, you will notice many recipes in the book reflective of such cuisines, especially Indonesian foods. Nina admits that she has a soft spot for cuisines from this region. Their traditional dishes are perfect for bowl presentations and they are comforting, while still being vegetarian. “I love the layering of textures, the nutty crunchiness and sweetness often found in their curries and salads,” Nina says.
Baja Mexican Taco Bowl
This fall, if you’d like to cook like Nina, be sure to include lots of pears and pumpkin in your breakfast, dinner and even dessert bowls. One of our favorite aspects of the book is how adaptable each bowl seems to be. The recipes inspired us to create a flavor profile and then add in seasonal produce or whatever we have on hand. So a morning oat bowl in the summer might feature berries, but in the fall we will make the same recipe, but with pears swapped in .
The Loyal Lentil Chili
Dhal Tadka
We asked Nina what her go-to meal is when she makes it home well past dinner time after a busy day. The secret to a good meal? It’s all about the prep. Make sure you have some cooked beans or lentils ready to go at the beginning of the week to add to lunches or to have on hand for quick dinners. Nina starts her on-the-fly dinner with a base of lentils or beans, some spinach of shredded cabbage that she drizzles with any dressing she has ready to go. Or, she will quickly sauté the beans and cabbage in a pan with herbs and spice. That base is then topped with sliced veggies, fruit and usually some mushrooms. Top it all off with seeds or nuts for crunch and add a dollop of tahini, yogurt or hummus.
Laska Noodles
Pumpkin Hummus with Mushrooms and Pickled Eggs
Check out the recipe below for the Baja Mexican bowl.
Baja Mexican
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
A vibrant Mexican-inspired quinoa bowl packed with flavor. Customizable with your favorite hot sauce and toppings!
Ingredients
- 1 cups (237 ml) quinoa
- 1 bunch heirloom cherry tomatoes or tomatillos (finely diced)
- 1 white or red onion (finely diced)
- 1 red bell pepper (finely diced)
- 1 lime juice
- 2/3 cups (157 ml) sour cream
- 1 lime juice
- pinch of salt
- olive oil
- 2 shallots (diced)
- 14 1/2 oz (411 g) can beans (rinsed and drained)
- 2 1/2 cups (591 ml) Le Puy lentils (cooked)
- 1 teaspoon ground or fresh oregano
- 2 garlic cloves (finely chopped to a paste)
- 1/2 teaspoon cumin
- 1 -2 jalapeño peppers (seeded and finely chopped)
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 2 avocados (pitted, peeled, and sliced)
- lime wedges
- corn tortilla chips (optional)
- hot sauce like Cholula or Sriracha
- hemp seeds
- 1 bunch spinach
Instructions
- Cook the quinoa according to package instructions, then drain and set aside.
- Mix the salsa and Baja sauce ingredients and set aside.
- Heat a skillet and add a drizzle of olive oil. Cook the shallots over medium-low heat until translucent. Add another drizzle of olive oil and the remaining spicy bean ingredients; cook for 5 minutes over low heat.
- Divide the quinoa and spicy beans into serving bowls. Add the avocado, lime wedges, tortilla chips, salsa, and Baja sauce.
- Serve with hot sauce, hemp seeds, and spinach leaves.
Notes
- For a smokier flavor, roast the tomatoes and bell peppers before dicing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently.
- Substitute black beans or pinto beans for the canned beans. Adjust cooking time as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 20
- Cholesterol: 10
Frequently Asked Questions
What type of tofu is recommended for the Smoked Tofu and Green Pea Salad?
For the Smoked Tofu and Green Pea Salad, it’s best to use firm or extra-firm smoked tofu to achieve the right texture and flavor.
How can I enhance the flavors in the Royal Korma recipe?
You can enhance the flavors in the Royal Korma by adding spices such as cumin, coriander, and turmeric, along with fresh herbs like cilantro.
What are some suggested toppings for the bowls to add texture?
Consider adding nuts like cashews or almonds, seeds like pumpkin or sunflower, and fresh herbs to your bowls for a delightful crunch and extra flavor.
