Here’s where wellness meets goodness: inside a bowl! These six nourishing bowlfuls are the inspiration we need to make all of those veggies and whole grains mingle magically together. Plant-based proteins such as tempeh and tofu, fresh greens, lively colors and hearty flavors give substance to serving bowls.
Dig into these delicious bowls of goodness!
His and hers buddha bowls by Heike @tastyasheck made with spiralized golden beet, avocado, quinoa flavored with @organicburst spirulina, peas, smoked tofu, quick pickled watermelon radish and purple beets, sweet potato cream, pickled ginger, nori and hemp hearts.
Sophie Bourdon of @the.green.life shares her love of nourishing tempeh in her buddha bowl: “This scrambled tempeh might just be my new favourite thing! Simply sauteed with harissa, shoyu sauce, balsamic vinegar & maple syrup. I served it with spinach, roasted fennel, beets, homegrown sprouts, avo, parsley and lemon tahini sauce.”
Ashley Alexander of Gather and Feast brings hearty Mexican salad bowls to the table with loaded nachos. She offers plenty of recipes on her blog to go with this “choose your own adventure” style of bowl eating (fresh tomato salsa and guacamole recipe included, of course). Her serving props are bowls to behold too: gorgeous pottery by Mud + Bridget Bodenham + Sophie Harle.
Creatress Jovi Mø of @earthfawn inspires us with her beautiful bowls, and even though this featured bowlful is called a “rainbow sushi salad” we can’t help but call it a buddha bowl of sorts (maybe its the tofu).
Nina Olsson of @nourish_atelier shares vegetarian recipes for wholesome plant-based foodies on her blog Nourish Atelier. Her first cookbook Bowls of Goodness released this January 2017, and we are excited for her. Thank you Nina for your bowl inspiration!
It’s really all about the cashew cream here, and Maria of @foodbymaria makes it (almost) the main course. She gives us reason to dip and we love our veggie bowl that way. Find her cashew cream recipe on her blog Food by Maria.