cleansing roasted vegetable bowls

romaine lettuce | sautéed asparagus and lacinato kale | roasted japanese sweet potato and carrot | cucumber | quinoa

bowls + plates formula

using your personal meal portions formula (see how much to eat pages), you can interchange ingredients and create lots of variety in your meals. i recommend batch cooking starchies (grains, sweet potatoes, beans, etc), making enough sauce to last several meals, and then basically all you have to do when you’re hungry is roast or sautée your veg! experiment with a mix of raw and cooked. 

follow your own portion guide to assemble the components of a beautifully nourishing bowl.

protein

brown rice 

quinoa

beans (soak dried beans overnight and cook in instapot or pressure cooker for best results—eg. reduces flatulence and digestive issues)

baked tofu (marinate in tamari, coco aminos, olive oil)

starchies

corn (dry sauté in the same pan after or with the greens)

roasted sweet potatoes

roasted carrot

hummus

or more of the starchy plant protein above

greens

lightly pan fry in extra tofu marinade (or water sauté) greens—eg. mix of leeks, garlic, cabbage, kale and/or collards)

pesto—homemade or without cheese (this would also count toward fat portion)

sauerkraut (1 tablespoon)

pea shoots/sprouts 

cucumber

romaine lettuce

cilantro 

tomatillo salsa or siete jalapeño hot sauce

fat

included in pesto, hummus, and cooking oil

crushed pumpkin seeds

hemp oil

fresh baby spinach and red lettuce | cucumber | roasted summer squash | asparagus | carrot | onion | mushrooms | japanese sweet potato | sun-dried tomato sauce