A few of my favourite nourish bowl and salad recipes

Not sure who came up with them, but nourish bowls really are the best thing ever! They are packed full of goodness, easy to assemble, and you can pretty much make up the recipe as you go along. What I particularly like about these bowls is that you can repurpose left overs in the most creative of ways to minimize food wastage.

I like to assemble my bowls by dividing them up in to four portions. One portion of grains or choice of carbs, two portions of veggies and one portion of protein. I then like to make a sauce or dressing and for some extra nourishment sprinkle on some nuts and seeds.

Summer BBQ Nourish Bowl

A couple of days ago we had some left over potato salad from a family bbq that I couldn’t see go to waste! So I decided to repurpose that, grill some salmon and add a crunchy beetroot salad to mix.

Serves 2 people

Ingredients:

2 Salmon Fillets (seasoned with salt, pepper and lemon juice- baked in the oven until cooked all the way through and skin is nice and crispy)

1 cup left over potato salad

2 pieces cooked beetroot cut into cubes ( I buy the precooked beetroot from the supermarket to save time!)

1 Green apple (skin on for extra fibre) cut into cubes

2 stalks celery cut into cubes

1 large cucumber cut into cubes

1 tablespoon dijon mustard

1 tablespoon maple syrup

1 tablespoon whole grain mustard

2 tablespoon olive oil

Method:

In a bowl whisk together the dijon and whole grain mustard, maple syrup and olive oil. Add salt and pepper to taste. Set aside.

Take a salad bowl and mix together the beetroot, apple, celery and cucumber. Dress with the mustard vinaigrette and set aside.

In a bowl add one part potato salad, two part of the beetroot salad and a fillet of grilled salmon. Enjoy this perfectly balanced bowl for lunch or dinner.

Sweet and Spicy Tofu Bowl

Once every couple of weeks I have this craving for tofu and rice. So I always keep a packet of organic tofu in the fridge. Here is a simple sweet and spicy baked tofu, served with sautéed veggies and wild rice.

Ingredients:

1 packet firm tofu cut into cubes (before cutting the tofu press the block to remove any excess liquid)

1 cup cooked wild rice ( as per instructions on packaging )

1 cup chopped onion cut into fours /squares

1 cup chopped red pepper into big squares

1 cup sugar snap pees

1 cup green beans cut into halves

1 tablespoon coconut aminos ( or soya sauce)

1 tablespoon honey

1 tablespoon Siracha or any other hot sauce

1 tablespoon sesame oil

1 tsp grated ginger

1 tsp minced garlic

1/2 cup stopped scallions

1 tables black sesame seeds

Method

In a bowl mix together the honey, coconut aminos, siracha, sesame oil, ginger and garlic. Marinate the tofu in the mixture for up to and hour. Place the tofu on a baking sheet and bake in the oven at 180 for about 30 minutes mixing at the half way point. Once done set aside.

In a wok stir fry the onions, peppers, sugar snap peas, green beans and scallions. You can do this in plain olive oil or add some coconut aminos for some flavour. I like to keep my veggies fresh and crunchy so I don’t add any flavouring just some salt and pepper and cook them for about 10/12 minutes.

In a bowl add a portion of wild rice, two portions of the stir fried veggies and one portion of your sweet and spicy tofu. Take the sauce from the baked tofu and drizzle it over everything. Top the bowl with some chopped scallions and some black sesame seeds.

This is just the perfect wholesome weeknight dinner that comes together in minutes.

Thai Beef Salad Bowl

This is my take on a classic Thai Beef Salad. I usually make a double portion and like to enjoy it the next day over some sushi rice, with an extra pour of the salad dressing. This salad is also a great way to use left over steak and if you're not a red meat eater you can substitute with grilled chicken or sea food

Ingredients:

2 fillet steaks, about 200g each, grilled to your liking. I like to keep mine medium rare

1 red onion thinly sliced

1 cup cherry tomatoes cut into quarters

1 english cucumber cut into 1/4 inch halves

2 Thai red chilli thinly sliced

1/4 cup spring onion thinly sliced

1/4 cup mint roughly chopped

1/4 cup coriander roughly chopped

3 tbsp coconut aminos (or soya sauce)

1 1/2 tbsp fish sauce

3 tbsp sesame oil

1 lime juiced

2 tbsp coconut sugar

Method:

In a bowl mix the coconut aminos, fish sauce, sesame oil, lime juice and coconut sugar, Set aside while you prep the rest of the salad.

Thinly slice your meat and set aside. The thinner it is the more flavour it will soak up!

In a large salad bowl combine the cherry tomatoes, cucumber, onion, spring onion, mint, coriander, red chilli and toss everything together. Mix in your pieces of steak and top with the dressing. I like to serve the salad after about 30 minutes of dressing it so the meat soaks up all the flavour. Thats the best part about this salad you can make it ahead of time and store in the fridge. Serve alongside some sushi rice, or soba noodles if you want, but this salad is pretty hearty just on its own.

Greek Goodness Bowl

Mediterranean flavours are fresh, clean and packed full of goodness. This is actually one of my favourite nourish bowls to have on a hot summer day. It’s creamy, crunchy and extremely satisfying all at the same time. We always end up with grilled chicken and left over brown rice in the fridge, and this is a great way to repurpose these staple ingredients.

Ingredients

1 piece of grilled or BBQ chicken breast (cooked)

1 cup cooked brown rice

1/2 red capsicum thinly sliced

1/2 cucumber cut into quarter inch pieces

1/4 cup cherry tomatoes fours

1/2 shallot cut into quarter inch pieces

2 tbsp of crumbled feta cheese

5/6 kalamata olives

1 tsp of dried oregano

1 tbsp of extra virgin olive oil

Salt and Pepper to taste

Method

To make the salad mix together the cucumber, cherry tomatoes, onion and feta cheese, set aside. Assemble the bowl by dishing out the brown rice, adding the chicken breast, a side of the salad and some crunchy red peppers. Top with the kalamata olives, a sprinkle of the dried oregano, some salt and pepper and then finish off with a generous glug of olive oil. This bowl comes really does come together in minutes once you have everything prepped and ready to go.