Power Bowls

Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing

Easy power bowl with black soy beans, beets, and bok choy served over a bed of quinoa and drizzled with a creamy garlic ginger tahini.

I’ve been thinking a lot about this tight-rope that we all walk on, friends.

Balance is hard, isn’t it?

We’re constantly pulled in dual directions in an epic never-ending tug-of-war of different virtues.

Self-love and Self-improvement. Action and Inaction. Simplicity and Complexity.

One thing that I think we can all agree on is that the best eats are the ones that start simple and taste complex, though, don’t you think?

A bit of yin and yang.

This Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing comes together in under 30 minutes with bright whole foods and a creamy tahini dressing.

You can save the “To be or not to be…?” and focus on the real cruz of the matter….

To bowl or not to bowl?

(And why the heck not?!)

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Loaded Tofu Scramble Bowl for One

By Flora & Vino Leave a Comment

The best tofu scramble for one served in a bowl! Extra-firm tofu with chopped vegetables, leafy greens, and spices served with avocado and hot sauce.

Friends!

How are you doing on your New Years intentions and resolutions?

I’m still shocked that my one month of yoga in January has turned into a most cherished daily practice.

My favorite part of my day now is entering that warm room and leaving everything both mental and physical on the outside.

Other things…I haven’t so seamlessly incorporated.

We’ve got some time before December, though, yes?

I also wanted to start incorporating more savory breakfasts into my diet this year.

There’s something so energizing and comforting about sitting down to a big steaming bowl of veg first thing in the morning.

If you get stuck in sweet breakfast autopilot like me, you’re going to love this week’s customizable classic!

This Loaded Tofu Scramble Bowl for One is the perfect protein-packed and veg-ful mixture for an easy breakfast, brunch, or brinner.

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Broccoli Lime Rice & Black Bean Burrito Bowls

By Flora & Vino 2 Comments

There other night I had a bad dream about blogging.

It’s kind of fuzzy now but I’m pretty sure it involved sending out an incomplete post draft; my half baked ideas and photos exposed to the masses.

Gasp.

But really, it was mildly terrifying and I’m so glad you’re reading this in its fully executed state.

What’s more worrisome, though, is that I don’t have enough Mexican recipes on the blog.

Let’s fix that.

These Broccoli Lime Rice & Black Bean Burrito Bowls come together in under 30 minutes for a delicious grain-free and gluten-free twist on the classic!

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Spicy Sesame Tempeh & Broccoli Stir Fry

By Flora & Vino 4 Comments

Easy plant-based stir-fry with tempeh, broccoli, and mushrooms. Light, filling, and perfectly spiced. Perfect for meal prep and easy weeknight dinners.

Happy Sunday, friends!

I’m writing to you from the road today.

I just finished up at Expo West and Dan and I are on the road to Napa (Napa!!!) for the next few days to take a mini vacation before heading back to Virginia.

Being away from home for a week is kind of a big deal to me.

I crave an idealistically long, spontaneous, unrehearsed getaway…but I’m also craving a protein-packed bowl.

In my kitchen.

You know???

I’ve come to accept that I’m a homebody, while realizing the value in continually making the decision to do things outside of my comfort zone.

Like traveling across the country and refraining from packing the kitchen sink.

I always enter our condo post-vacation filled with the most acute appreciation for my kitchen and everything it.

The minute I got home, as soon as I dawn my favorite pajama pants, I’m making this Spicy Sesame Tempeh & Broccoli Stir Fry.

It comes together in 10 minutes with simple ingredients for an easy plant-based power bowl that’s perfect for weeknight meals and meal prep!

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Japanese Yam Bowl with Turmeric Carrot Cashew Sauce

By Flora & Vino 3 Comments

Cozy plant-based bowl with chickpeas, broccoli, and Japanese yam in a bright turmeric carrot cashew sauce. Gluten-free, Oil-free, and easy for meal prep!

Here’s a fun fact for you.

I don’t travel well.

Like at all.

We have a trip to California coming up next week and I’m already in semi-freak out mode, making lists on lists on lists in my bipolar hand-writing that oscillates between print and cursive when I’m stressed.

The suitcases are out, friends, a looming reminder of all the STUFF that needs to go in them.

So it’s felt like a sort of long week here at F&V, was it like that for you, too?

Thank goodness for basic meals, like this Japanese Yam Bowl with Turmeric Carrot Cashew Sauce.

I’ll give you some yams, chickpeas, greens, and a cool new sauce if you come and help me pack all of things.

Do we have a deal?

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Lentil & Winter Squash Cauliflower Rice Power Bowl

By Flora & Vino Leave a Comment

Easy plant-based grain-free power bowl with cauliflower rice, brussels sprouts, red kuri squash, and lentils, in a creamy tahini dressing.

Let’s set the scene.

It’s a rainy overcast day here in Virginia with a steady drizzle that’s here to stay.

Not a good photography day, but a good “let’s check off all of the mundane chores I put off all week” kind of a day.

Usually I don’t like the rain, but today it feels peaceful and reflective, like a soothing mental bath before the week ahead.

With every drip drop pitter patter it’s paving the way for new possibilities, new opportunities, new goals, new eats….

Eats like this Lentil & Winter Squash Cauliflower Rice Power Bowl.

It’s got a grain-free/gluten-free cauliflower “rice” base, protein-rich lentils, roasted winter vegetables, and a creamy oil-free tahini dressing.

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Oil-Free Rosemary Three Bean Salad

By Flora & Vino 1 Comment

Easy three bean salad with cannellini beans, kidney beans, and chickpeas in a tangy oil-free apple cider vinegar dressing. Perfect for potlucks and picnics!

Last weekend I decided at about 7 PM on a Saturday that our pantry situation wasn’t working for me.

I poured a glass of red, cleared off some kitchen counter space, and took out every last item I had heaped onto the buckling woven shelves.

It was one of those situations where I had to make an alarming mess before achieving a fully organized outcome.

A few hours later (after counting that I have a whopping 25 + bags of granola– granola anyone???) I had a still-packed but mostly organized pantry.

(Dan said it looked exactly the same, but I pretended he didn’t say that.)

I’ve been in “stock up” mode since we moved into our condo because I love to keep the pantry filled with all of my favorites so when I’m cooking, I’ll never run out!

The problem with this, though, is if you keep stocking up without taking STOCK of what you have, you might end up with 25 bags of granola, like me.

One of my goals for 2018 is to get creative with foods from my cabinet, so I’m sharing a recipe like that today!

This Oil-Free Rosemary Three Bean Salad takes only 15 minutes to prepare with ingredients I bet you’ve already got hiding in your cabinet that are nourishing and delicious!

So, dust off your cabinet collectibles, pick your three favorite BEANS and let’s get started.

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Spicy Marinara Stuffed Cabbage Bowls

By Flora & Vino Leave a Comment

Hey you! How’s it going?

Virginia had it’s first snow of the season this weekend!

It didn’t stick much, but it was that wet snow-man kind of snow that makes the world look like a real-life snow globe.

We discovered that Harper loves snow, and Harper discovered that she can eat that white stuff on the ground, so it was a good time for all of us.

Being “snowed in” had me craving hearty meals that warm you from the inside out.

What’s more cozy than edible cabbage “bowls” stuffed with a hearty mixture of quinoa, lentils, veg, and spicy marinara?

Nothing.

These Spicy Marinara Stuffed Cabbage Bowls are a lighter plant-based version of classic cabbage rolls with a twist! …

Sweet Potato Black Bean Collard Bowl with Orange Maple Tahini

By Flora & Vino Leave a Comment

Collard greens salad paired with sweet potato, black beans, pecans, and a delicious oil-free orange maple dressing. Perfect for meal prep and quick lunches.

You guys, I’m pretty sure I’m currently in the middle of a quarter-life crisis.

I’m plagued by thoughts like…what am I doing with my life? What am I doing next year, next month, next week?

Quickly followed by thoughts like…and what the heck is for lunch?

Fall has a way of making me introspective, like, because all of the leaves are falling and changing maybe I should be, too.

I read somewhere first that when tackling problems, we should pick those first with easy solutions.

So let’s figure out this lunch thing first, shall we?

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Pumpkin Quinoa Bowls with Brussel Sprouts and Easy Balsamic Reduction

By Flora & Vino Leave a Comment

Hearty quinoa bowls with a pumpkin twist with blackened brussel sprouts, avocado, and an easy balsamic reduction. Great for a gluten-free grain bowl!

I’m happy to report that it’s finally starting to feel like fall here in Virginia.

We got back from Indiana on Monday and were cooly greeted with sweater weather.

I stepped our of the car, shivering in my T-shirt, and instantly started craving all things soothing and warm.

You know what goes well with sweater weather?

Hot chocolate, big pots of soup, oh, and cozy quinoa bowls with flavors that represent the season.

These Pumpkin Quinoa Bowls with Brussel Sprouts and Easy Balsamic Reduction are my current go-to power bowl.

Grab a sweater and let’s get brusselin’.

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Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing

Loaded Tofu Scramble Bowl for One

Broccoli Lime Rice & Black Bean Burrito Bowls

Spicy Sesame Tempeh & Broccoli Stir Fry

Japanese Yam Bowl with Turmeric Carrot Cashew Sauce

Lentil & Winter Squash Cauliflower Rice Power Bowl

Oil-Free Rosemary Three Bean Salad

Spicy Marinara Stuffed Cabbage Bowls

Sweet Potato Black Bean Collard Bowl with Orange Maple Tahini

Pumpkin Quinoa Bowls with Brussel Sprouts and Easy Balsamic Reduction

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Power Bowls

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