June 13, 2019
TIME FOR LUNCH: BYOB!
Nope, I’m not proposing a boozy lunch, we’re talking about a Build Your Own Bowl lunch.
Recently, our team took a field trip to JuJuBeet, a local shop that specializes in juices, smoothies, and bowls, using fruits and vegetables from apples to zucchini. Their food is mostly vegan and gluten-free and is so good we could happily eat there every day.
They were hosting a book signing for the new cookbook “Plant Power Bowls: 70 Seasonal Vegan Recipes to Boost Energy and Promote Wellness” with author Sapana Chandra. You can buy it here.
The book is full of seasonal plant-based recipes that are as delicious as they are nutritious. Plus, there’s an entire chapter dedicated to sweet treats, because what’s life without a little indulgence now and then?
Sapana’s a living endorsement for eating clean and green— she radiates warmth and vibrancy.
I enjoy eating a lot of greens and whole foods, so lunch bowls are already part of my routine. Prepping ingredients the night before makes it a snap to put one together. Now I’ve got even more combos to try – a different bowl for every day of the week!
Here’s a recipe from Sapana’s cookbook that’s perfect for lunches right now:
Courtesy of “Plant Power Bowls” by Sapana Chandra
Summer Garden Patch Bowl with Creamy Basil Pesto
1 small zucchini
2 cups cooked tricolor quinoa
2 cups arugula
1 cup cherry tomatoes, halved
1 cup fresh corn kernels
1 cup diced cucumber
¼ cup thinly sliced red onion
¼ cup pitted Kalamata olives
2 tablespoons pepitas
2 tablespoons toasted sesame seeds (optional)
1 medium avocado, sliced
½ medium lemon, halved
½ cup Creamy Basil Pesto (recipe follows)
Makes 2 bowls.
- Shave the zucchini lengthwise with a vegetable peeler (you should have a cup of ribbons.)
- Assemble each bowl with half of the zucchini ribbons, quinoa, arugula, tomatoes, corn, cucumber, onion, pepitas, sesame seeds, and avocado.
- Garnish with a lemon wedge and serve with the pesto.
Creamy Basil Pesto
Makes about a ½ cup
1 cup fresh basil leaves
¼ cup raw pine nuts
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon freshly squeezed lemon juice
Pinch of sea salt
Pinch of freshly ground black pepper
In a food processor, combine the basil, avocado, pine nuts, olive oil, water, lemon juice, salt, and pepper. Pulse for about 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.