Power Bowls

Sweet & Savory Macro Bowl

Sweet and savory macro bowl with butternut squash, quinoa, and kale with an oil-free lemon tahini dressing. Perfect for meal prep!

Where did the summer go, friends?

I feel like I blinked and missed it.

Sure, we still technically have a month left according to the calendar, but as soon as September hits I know that warm weather days are numbered.

At the same time I do get all tingly when I think about crunchy fallen leaves, the inescapable pumpkin everything, and crisp cool autumn air.

I’m starting to add hints of fall to my food and my favorite combination lately has been this macro bowl

It has sweet baked butternut squash, toasty quinoa, salty olives, sauerkraut, creamy avocado, and a bright lemon tahini dressing.

If you’re not feeling the fall feels yet, allow this Sweet & Savory Macro Bowl to be the most seamless transition for you.

There’s such a strong sense of renewal that hits me in the fall, which is ironic, because I know everything is dying.

You can trace it back to my school days, when I equated colder weather to returning to school, and all of the anxiety, excitement, and preparation that went along with it.

This year, I always thought, I can be whoever I want to be.

Well, this bowl will give you all of the renewal you need to be a new and improved you.

I always feel 100% after I eat it.

This mix of probiotics, protein, healthy fats, and complex carbs seems to be everything my body craves around lunchtime.

And all the time.

I’m calling it now: this is going to be your favorite bowl going into fall.

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Easy Mexican Macro Bowls

By Flora & Vino 6 Comments

Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and summer vegetables. Perfect to meal prep for workweek lunches.

I’m a hot weather person for sure, but it’s been too hot in Virginia, even by my standards.

Our AC has been fickle lately too, not quite broken, but sitting somewhere on the cusp of breaking.

Like it’s working *way* too hard.

I welcome you to cool off with me by making this super easy Mexican Macro Bowl!

This macro bowl is inspired by all of the seasonal colorful tomatoes, ears of corn, and giant zucchini you probably have sitting in your fridge right now.

Because don’t they say that spicy foods cool you down?

Let’s try.

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Garden Tempeh Macro Bowls with Hemp Heart Ranch

By Flora & Vino 1 Comment

Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches.

Helllllloooooo, friends!

It’s good to be home.

Even on my most carefully planned vacations I always seem to come home with an insatiable craving for vegetables.

Does this happen to you too?

Oh, what I wouldn’t have done for this Garden Tempeh Macro Bowl with Hemp Heart Ranch when I hobbled in the door with my three (yes, three) suitcases Friday night.

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Sushi Quinoa Power Bowl

By Flora & Vino 1 Comment

Bring the plant-based sushi bar to your house in 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing.

My first date with Dan was at a sushi restaurant.

It was my first time having sushi, so I let him order for the both of us and tried to play cool.

Tried.

I was actually staring at my chopsticks nervously, debating the best method to transport those rolls from point A (plate) to point B (mouth) gracefully.

After figuring out the whole logistics, I decided that I liked sushi.

Spoiler alert: then I went vegan.

After going plant-based I sorely missed all of the sushi flavors without, well, the sushi.

I thought my sushi days were over until I discovered avocado rolls.

Whoever thought to stuff creamy avocado in a bed of sticky rice was a total genius.

I also found that most sushi places are also equipped to make cucumber, squash, or sweet potato rolls too.

Yum.

We always order an appetizer of steamed edamame, pinching the salty green pods hungrily while waiting for the main course.

I created these Spicy Veggie Sushi Power Bowls to combine all of my favorite sushi flavors from the sushi bar to your kitchen.

Recreating my favorite restaurant dishes at home because it allows me total control of quantities.

And of course, who would I be if I didn’t add extra veg to the mix?

I don’t think I’ve ever left a restaurant complaining about too many vegetables on my plate, how about you?

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Summer Beet Macro Bowl with Sweet Beet Tahini

By Flora & Vino Leave a Comment

Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.

Is it summer yet?

OK, so, not officially, but the signs of summer are all here.

My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.

You can totally see summer in my bowls, too.

I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.

You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.

(Sorry, I had to.)

I genuinely feel lighter when the weather is warmer.

Life just feels a little easier, you know?

I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.

And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!

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Pickled Cabbage Quinoa Bowls

By Flora & Vino 2 Comments

Plant-based bowls with pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.

A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.

I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.

So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?

Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.

Cabbage, however, is not one of those things.

These Pickled Cabbage Quinoa Bowls are fun, fresh, and perfect for Spring.

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Garlicky Chickpeas & Kale Bowl

By Flora & Vino 2 Comments

Plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pomegranate and pumpkin seeds.

Yesterday it was 93 degrees here and there was a brief period where I had the doors open (not realizing that it was actually over 90 degrees) and the oven on, roasting stuff.

It got hot fast, friends.

But the eats were worth it and Harper loves hanging out on the balcony, so I’m not complaining.

You’ll want to turn your oven on too, to make this Garlicky Chickpeas & Kale Bowl, but don’t worry, it comes together in under 30 minutes.

I bet you already have the basics in your cabinet and the garnishes are totally customizable, so let’s get bowl-ing, shall we?

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Vegan Mac ‘N’ Peas Bowls

By Flora & Vino 2 Comments

Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.

In college, I mastered the art of eating seemingly unappealing meals on the go.

I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna (pre-plant-based days) and some leftover steamed vegetables from last night’s dinner.

I liked how the vegetables and tuna instantly calmed the boiling temperatures of the pasta so I could shovel in forkfuls while walking to the Art building for class.

Ok, so, not the most appetizing meal, but this totally sets the foundation for how I like my macaroni and cheese.

I love taking side dishes and transforming them into an unexpectedly hearty meal.

These Vegan Mac ‘N’ Peas Bowls are oil-free, gluten-free, and plant-based.

They’re completely respectable as a full meal with the addition of protein and plenty of green vegetables smothered in a “cheezy” tahini-based sauce.

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Smashed Burrito Bowls

By Flora & Vino 4 Comments

Smashed burrito bowls with black beans, cauliflower rice, and paprika sweet potato mash. Serve with your favorite toppings!

Burrito bowls became a staple for me when I started follow a plant-based diet.

You mean I can just throw all of this stuff in a bowl and it’ll taste better than Chipotle?

Yup.

These Smashed Burrito Bowls are the result of one of my weeknight burrito bowl experiments involving a sweet potato, cauliflower, beans, a blender, and an intense craving for Mexican.

The combination of this bowl is ridiculously simple, but it feels fresh because it combines unexpected textures and a killer mix of herbs and spices.

OK, I’ll just say it.

These bowls might arguably resemble baby food, but trust me when I say no baby has had flavors like this from the jar.

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Maple Balsamic Tempeh Bowls

By Flora & Vino 2 Comments

Maple Balsamic Tempeh Bowls with quinoa, and roasted rainbow vegetables. Perfect for protein packed lunches and dinner.

Being entirely plant-based, I institute periodic self checkins where I ask myself (in very serious and stern self-monologue)…

“Are you getting enough protein?”

If my only recent food recollections are flashes of veggies dipped in hummus (oops), the response to myself is a bashful “no”.

Maple Balsamic Tempeh Bowls to the rescue.

I’m excited to share these Maple Balsamic Tempeh Bowls with you because it’s one of my absolute favorites.

Have you tried tempeh yet?

If you want to try tempeh, but aren’t sure what the heck to do with it, this recipe is for you.

If you’ve tried tempeh and decided you’re definitely not a fan, give this recipe a try and reassess.

This magical maple and balsamic marinade has a way of swaying even the most hard and fast of tempeh opinions.

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Power Bowls

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