healthybowls hashtag performance

something simple you can make if you’re all out of ideas (or motivation) for the week 😇 #mealprep #healthymeals #mealideas #highprotein #lunchideas #DinnerIdeas #easymeals #healthybowls

start your week off right 😇 use chicken, salmon, or shrimp here! #mealprep #healthymeals #mealideas #highprotein #lowcarb #lunchideas #healthybowls #easymeals

Day 11 #RichaVeganuary2025 Challenge! This is my vegan take on Caramelized ground Pork using lentils instead of meat substitutes. The dish comes together so quickly and is packed with flavor! #veganrecipes #veganmealplanning #healthybowls Dressing: * 1 teaspoon miso yellow or white * 1 tablespoon soy sauce or use tamari for gluten-free * 1 tablespoon lime juice * 1 tablespoon rice vinegar * 1/2 teaspoon pepper flakes * 2 tablespoons coconut sugar or brown sugar * 1 clove garlic minced * 3 tablespoons warm water or vegan chicken flavored broth * optional add ins : 1-2 teaspoons vegan fish sauce, 1/2 teaspoon boullion paste or powder Lentils: * 2 teaspoons oil * 1 cup chopped onion * 2 teaspoons minced ginger * 3 garlic cloves minced * 1/2 or 1 green chili such as serrano finely chopped, use milder chilies for less heat * 15 oz can lentils , drained or 1 1/2 cups of cooked lentils. Brown or green lentils. Use black lentils if you like hardy lentils * 2 teaspoons brown sugar or coconut sugar * 1 tablespoon soy sauce or use tamari for gluten-free * 4-5 tablespoons of the mixed dressing from above For the Bowl: * Cooked rice or cooked vermicelli noodles * 1 cucumber thinly sliced * green onions and sesame seeds for garnish Instructions * Make the dressing; Add all of the ingredients to a bowl and mix really well. Press the miso to the side of the bowl and mix until miso and sugar are mixed in. Set it aside.
 * Make the lentil pork; Heat a skillet over medium-high heat. Add the oil. Once the oil is hot add in the onion and a good pinch of salt and a good pinch of sugar. Mix and cook until the onions start to turn golden on some edges, then add the ginger, garlic, and green chili and continue to cook.
 * Deglaze the pan as needed with a few teaspoons of water if the mixture is drying out too much. Continue to cook until the onion is golden and starting to turn brown, 7 to 10 minutes.
 * Then add the lentils, brown sugar, soy sauce and mix in. Add in the 3-4 tablespoons of the mixed dressing and mix in. Cook until the sauce comes to a boil and starts to thicken. Taste and adjust flavor by adding salt if you need or add another tablespoon of the prepared dressing and mix in.
 * You can also add in the zest of half a lime here for additional tang. Once the sauce has thickened and lentils are starting to stick, Take off the heat .
 * Serve in a bowl or lettuce wraps To the bowl add cooked rice or cooked noodles, a good helping of the caramelized lentils then cucumber or other sliced fresh veggies or pickled radishes and carrots. Drizzle remaining dressing over the cucumbers and rice/noodles.
 * Store: store the lentils in a covered container in the fridge for upto 3 days. Reheat and serve in the bowl.

Day 12 #RichaVeganuary2025 Challenge! 🏆You're going to love this sheet pan veggie dinner with broccoli 🥦 sweet potato🍠 , tofu, chickpeas, sunflower seeds dressed with miso maple dressing!!!!!!! #veganrecipes #veganmealplanning #healthybowls Ingredients * 1 head of broccoli * 1 cup cubed sweet potato * 1.5 cups cooked chickpeas or 1 15 oz can drained * 1 cup tofu (pressed for 10 mins then cubed) * 1/2 red or green bell pepper , sliced * 2 tsp oil * 3/4 tsp chiotle pepper powder * 1/2 tsp chipotle pepper flakes or red pepper flakes * 1/2 tsp smoked or sweet paprika * 3/4 tsp garlic powder * 1/2 tsp onion powder * 3/4 tsp salt * additional optional spices: dash of black peppercinnamon, 1/2 tsp oregano * 3 tbsp sunflower seeds * 3 cloves of garlic finely chopped Miso Maple Lime Dressing: * 1 tbsp lime juice * 1 tbsp miso * 1 tbsp water * 1.5 tbsp maple syrup * a good pinch of salt and paprika/chipotle pepper * 1 tsp olive oil optional Instructions * Preheat the oven to 400 degrees F (205 C). Line a large baking dish with parchment. Slice/cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.
 * Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. Spread the veggies in the baking dish in one layer.
 * Bake at 400 degrees F for 25 minutes. * Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted. * Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado. * Dressing: Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Day 9 #RichaVeganuary2025 Challenge! Keep things simple with this easy vegan Lentil Orzo salad. 🥗 It’s packed with protein-rich lentils, crunchy veggies, 🥕 Orzo, and a zesty vinaigrette 😋Congrats to Lauren W for the first weeks prizes! #veganrecipes #veganmealplanning #healthybowls Ingredients * 15 oz can of lentils drained, or 1.5 cups cooked lentils * 1.5 cups cooked orzo or farro * 1 cup chopped cucumber * 1/2 cup Or more chopped roasted red pepper * 1/2 cup chopped tomato * 3/4 cup chopped onion * 1/4 cup chopped cilantro or parsley For the dressing: * 1 tablespoon extra virgin olive oil * 2 1/2 tablespoons lemon juice * 1 teaspoon chipotle pepper flakes * 1 teaspoon ground cumin * 1 garlic clove minced * 1/2 teaspoon salt * 1/2 teaspoon black pepper * 1 teaspoon dried oregano * black pepper or pepper flakes, and cilantro or parsley for garnish Instructions * Cook the lentils if you haven’t already. See notes * Cook the orzo or farro according to the instructions on the package. See notes 
 * Chop the veggies and add all of the salad ingredients to a large bowl. * Make the dressing by adding all the ingredients to a small bowl. Mix it really well. * Add the dressing all over the salad ingredients and toss well. Taste and adjust salt and flavor. * Dress with fresh pepper or pepper flakes and fresh herbs. Serve as a summer salad, or make salad sandwiches or salad wraps. 
 * Storage: to make ahead, Prep the ingredients and dressing and keep separate until ready to serve. Store in the fridge for upto 4 days. 


Day 10 #RichaVeganuary2025 Challenge! Harissa tofu bowls 🥣with herbed rice, 🍚 crunchy veggies 🥕 and a zesty dressing is an easy, flavor-packed weeknight meal that’s very flexible! Serve in a bowl, or make a wrap! #veganrecipes #veganmealplanning #healthybowls. For the Harissa Tofu * 14 ounces firm or extra firm tofu pressed for at least 15 minutes and torn into 3/4” bite-sized pieces * 2 tablespoons harissa sauce * 1 teaspoon paprika * 1/2 teaspoon garlic powder * 1/2 teaspoon salt * 1/2 teaspoon dry oregano or basil * 1 1/2 to 2 tablespoons cornstarch * 1 teaspoon oil For the Dressing * 1 tablespoon rice vinegar or white vinegar * 1 tablespoon maple syrup * zest of 1 small lime * 2-3 tablespoons lime juice * 1 clove garlic minced * 1/4 teaspoon salt * 1/2 teaspoon pepper flakes For the Herbs * 1/2 cup packed chopped cilantro * 1/4 cup packed chopped basil * 2-3 green onions chopped For the Crunchy Veggies * 1 medium cucumber sliced thin * 4 or 5 red radishes sliced thin * 1/4 cup thinly sliced onion or other crunchy veggies For the Rice or Grains * 2 cups cooked rice or quinoa or couscous or grains of choice For Garnish * sesame seeds hemp seeds, or crushed peanuts Instructions Make the tofu. * Press the tofu, if you haven't already, and then tear into bite-sized pieces. If you don't want to make them into organic shapes, you can also cube them into 1” cubes. Add to a bowl, add the harissa, and toss well to coat. Then mix the paprika, garlic powder, salt, oregano, and cornstarch in a small bowl, and sprinkle it all over the tofu, tossing well to coat. Then, you can bake, pan fry, or grill this tofu. 
 * To pan fry or grill: Heat a skillet or grill over medium-high heat, and add the teaspoon of oil. Once the oil is hot, add the tofu, spread it out evenly, then cook until most of the tofu is darker in color and crisp, flipping every 2 to 3 minutes, then remove from the skillet. 
 * To bake: Add the teaspoon of oil to the tofu, toss well to coat, then spread the tofu on a parchment-lined baking sheet. Bake at 400° F (205° C) for 20 to 25 minutes. 
 Make the dressing. * Add all of the dressing ingredients to a bowl. Mix really well, and set aside.
 Assemble the harissa tofu bowls. * Slice the green onion and chop up the basil and cilantro finely, including the cilantro stems. Slice your crunchy veggies, if you haven't already, as well. Add half of the dressing to the cooked rice along with half of the herbs, tossing well. Taste and adjust the flavor, adding more salt, if needed. For more tang, add in extra lime juice.
 * Add the rice mixture to your serving bowls and top with a generous serving of the sliced veggies. Top with your warm harissa tofu and then add a drizzle of the remaining dressing and the remaining chopped herbs. Garnish with sesame seeds, hemp seeds, or crushed peanuts and serve

Day 8 #RichaVeganuary2025 Challenge! This Crispy Sesame crusted Tofu Bowl 🥣 is Quick and super delicious! Tofu cubes are tossed in peanut 🥜 sauce, coated in sesame seeds, and baked until crispy then served over greens or noodles. 🍜 #veganrecipes #veganmealplanning #healthybowls For the peanut sauce: * 1/4 cup smooth peanut butter * 1 tablespoon soy sauce or use tamari for gluten-free * 1 teaspoon toasted sesame oil * 1 tablespoon sambal oelek or other Asian chili sauce or use Gochujang * 2 teaspoons maple syrup * 1 teaspoon ginger garlic paste or use minced ginger garlic plus 1/2 tsp lime juice * 1/4 cup hot water For the tofu: * 14 oz firm or extra firm tofu, pressed for at least 15 minutes * 1/4 cup of the peanut sauce from above * 1 tablespoon cornstarch or tapioca starch * 1/4 cup white sesame seeds * 3 tablespoons black sesame seeds For the bowl: * Greens of choice or lettuce * 1 bell pepper thinly sliced * 1 cup Cucumber or carrots thinly sliced * Optional additions: Pickled radish or cucumber, Other crunchy veggies * Chopped peanuts optional Instructions * Make the peanut sauce; In a medium bowl add all the peanut sauce ingredients and mix really well until combined and set aside. Add more hot water a tbsp at a time if needed to make a drizzle-able sauce.  (You can also blend them in a small blender. If using a blender, you can add whole garlic clove and 1/4 inch ginger instead of mincing)
 * Make Sesame Tofu: Press the tofu if you haven’t already then cut it into rectangles or squares. In a small bowl add 1/4 cup of the prepared peanut sauce and the cornstarch and mix really well.
 * Add the tofu to the sauce and make sure all the sides are coated.
 * In another shallow bowl add the sesame seeds and transfer the coated tofu to the sesame seeds bowl to coat on all sides or just the top and sides. Repeat with all the tofu slices. You might need more sesame seeds depending on the size of the tofu slices.
 * Place the coated tofu on a parchment paper-lined baking sheet. Preheat your oven to 400ºF (205ºC). Bake the tofu in the preheated oven for 20 minutes. Check at the 18-minute mark if the tofu is done otherwise bake for 2-4 more minutes. * Remove the tofu from the oven and set aside. * Prepare your bowl by adding the greens, sliced bell peppers, cucumber, peanuts, etc as you like. Place the baked tofu in the bowl. Drizzle with peanut sauce and serve.
 * To store: refrigerate the sesame tofu separately in a closed container for upto 4 days.

New year, new flavors! This Pork Teriyaki Bowl is the perfect way to shake up your spice cabinet and kickstart your culinary adventures in 2025. Link in bio for the recipe. #newyearsresolution #newrecipes #bowlsonbowls #healthybowls #healthyrecipes #easydinnerideas

You don’t need a recipe to build a healthy, satisfying bowl—just the right layers 🥗 

In my latest blog post, I’m breaking down the art of layering so you can create balanced, crave-worthy bowls with ease. From fresh veggies to quality proteins and good fats, the possibilities are endless ✨ Head over to ThatSaladLady.com or click the link in my bio to read the full post. Ready to build your perfect bowl? Let’s talk layers—drop your go-to ingredients below 💬

#ThatSaladLady #HealthyBowls #NoRecipeNeeded #SaladInspo #MealPrepIdeas #EasyMeals #FoodIsFuel #EatTheRainbow #WholeFoods #MindfulEating #WellnessJourney #BuildYourBowl

We have playa bowls at home 🤤🌴#playabowls #athome #playabowlrecipe #acaibowl #healthybowls @Playa Bowls