Just looking at this recipe makes me feel hungry…since the start of 2014 I have been what I called ‘pseudo-vegetarian’ – vegetarian by choice, when the feeling takes me…but eating non vegetarian products should I wish! …It’s funny, when something is not forbidden you don’t crave it all that much!
Some of the ingredients in this recipe are new to me though…mushrooms for example, have never been included in my diet before! I think I don’t like them but have used portobello mushrooms to make a falafel from the Honestly Healthy cookbook! … But read Kaitlin’s information below to check out what else goes into this meal…
Kaitlin says…I love a quick, healthy, filling meal and these days I’m obsessed with veg bowls! I mix up the veg but always have either quinoa or buckwheat for carbs and protein, and layer with healthy fats like coconut oil or avocado and veggies for fibre and loads of vitamins and minerals.
I like to cook up a big batch of the quinoa and dress it with olive oil and tamari, then keep it in a jar for the week.
For this bowl, I added to the quinoa; basil tofu, sautéed mushrooms, avocado and crispy kale. But I rotate my veg every week to ensure my body is getting different nutrients all the time.
This is the perfect healthy meal, and it’s super yummy and easy to make, hope you love it!
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