Fresh veggie bowls are the perfect summer meal.
For a light and easy one bowl meal, you can’t go wrong with this recipe. Fresh tomatoes, cucumber, basil, broccoli, corn, quinoa and avocado give this recipe that light summer freshness we all need in the hot weather.
Minimal clean up, full of flavors and good for you. And ready in 30 minutes.
Win-win right? I just love the fluffiness of the quinoa and the crunch of the veggies. And the dressing is a simple mix of honey, olive oil, mustard, and apple cider vinegar. Yum yum yum.
This dish is guaranteed to make you feel amazing, nourish your body, and enlighten your taste buds!
Easy weeknight meals never tasted so good.
1 cup broccoli florets
Olive oil & salt
1 cup cooked grain (quinoa, rice, faro, millet)
a few handfuls of salad greens, such as arugula or spinach
1 ripe tomato, chopped
1/2 cucumber thinly sliced
1 ear of corn, husk removed (carefully strip corn off the cob with a knife)
a few slices red onion for garnish
1/2 ripe avocado, sliced
Fresh basil for garnish
Honey mustard dressing to taste (recipe below)
Gather your ingredients and place the salad greens, quinoa, tomato, corn and cucumber in the bowl, leaving space for the broccoli and avocado. Prepare your dressing and remaining ingredients for garnishing the bowl. Wash & chop the broccoli into bite size pieces and put up a tablespoon of olive oil to heat up in a pan. With the heat on medium, add the chopped broccoli and cook, stirring often and quickly, until the broccoli is bright green and still very firm. Lightly salt once as you go if desired. After 4 minutes, remove the broccoli from the heat and set aside. When the broccoli is cooked, add it to the bowl and nestle the avocado into the mix. Garnish with basil, red onions & honey mustard dressing to taste. This recipe serves one. Enjoy!
Honey Mustard Dressing
1/4 cup olive oil
2 tbsp cider vinegar
1 tbsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp turmeric, if desired for a yellow color
Blend all ingredients together in a blender.