July 23, 2018 · Written by Foodtolive Team
Amazing Veggie Bowls: Flavor Combinations You Need to Try
The old familiar saying “eat your vegetables to make you strong and healthy” should be enough reason for us to eat substantial veggies in our lives. Unfortunately, vegetables are sometimes seen as a dreaded piece of boring and lifeless food that turned off a lot of taste buds at the dinner table but thanks to veggie bowls, vegetables have never been so good, tasty and alive for everybody to enjoy.
Veggie bowls transform vegetables into a naturally colorful and fun to eat with a combination of flavors that are harmoniously piled together into one beautiful bowl. They are easy to make and very versatile. You can even have it personalized to your particular taste. You can add your favorite vegetables to make a delicious and nutritious meal whether big or small. With veggie bowls, you’ll have the entrée and the side dishes all in one bowl plus an endless combination of flavors.
To get you started on your veggie bowls, check out these amazing veggie bowls with flavor combinations that you should try.
Summer Glow Bowlblueberries, black barley, tanginess of orange, creaminess of avocado, the spiciness of watercress, shaved bulb fennel and a light vinaigrette from orange juice and bee pollen all work together to provide a heavenly taste and full texture that you will enjoy in every bite.
To make this, cook the black barley in 4 cups water over medium heat for one hour until al-dente. Drain and chill. Meanwhile, make the dressing by stirring together orange juice, olive oil, finely chopped onion, red wine vinegar, honey, salt and bee pollen. Put cooked barley in a bowl then arrange blueberries, bulb fennel, red onion, watercress, sliced oranges, and walnuts around the bowl. Drizzle with prepared dressing and enjoy.
Veggie burrito bowl
A fan of burrito? This Mexican inspired veggie bowl is a satisfying meal with a healthy twist to it that is easy to make. You will love the warm flavorful rice and beans with Mexican spices added to it topped with cool crunchy vegetables and drizzle with creamy cilantro-lime sauce. A contrasting flavor of spices to the warm rice and the cool fresh veggies make this bowl meal rich in texture and deliciously bursting with flavors. The cilantro-lime sauce is a good substitute for sour cream. It’s low fat and vegan guaranteed to make you want more.
To make a cilantro-lime sauce, just puree the silken tofu, cilantro, lime juice, jalapeno, salt and pepper together in food processor until smooth. Cook the brown rice together with black beans, salt, cumin, Chile powder, and granulated garlic in low heat. Simmer until the liquid evaporates and rice is cooked. Arrange the cooked rice on the bowl and topped with vegetables like diced tomatoes, yellow and red pepper, chopped cucumber, sliced avocado, lettuce, arugula and spinach then drizzle with the cilantro-lime sauce. Dig in and enjoy!
Rainbow veggie bowl with jalapeno ranch
Rainbows are a reminder of a new beginning after a rain. Well, in this case, consuming a veggie bowl is definitely a start towards a healthier life. This veggie bowl showcases a different spectrum of veggie colors that are both vibrant and palatable to the eyes. You can just imagine the different texture and the flavor combination of sweet, fresh and crunchy vegetables drizzled with herb loaded, creamy and spicy jalapeno ranch dressing all in one bowl. You can customize a combination of whatever grains or beans you have available to your specific taste. The vegetables are the rainbow in this bowl that includes tangy tomatoes, cool refreshing cucumber, roasted sweet corn, creamy avocados, snap peas and green veggies. To add on the crisp, you can also sprinkle some walnuts or almonds on top of it.
To make the jalapeno ranch, on your food processor put Greek yogurt, 2% milk, white vinegar, olive oil, garlic, salt, dill, parsley, chives and jalapeno. Pulse them together until it reaches your desired consistency. You can adjust the heat from the jalapeno in accordance to your tolerance level. Arrange the grain of your choice at the bottom of the bowl then followed by your veggies on top of it. Sprinkle with nuts and drizzle with dressing. It’s that easy. Chew on and enjoy.
Asian Veggies in a rice bowl
To make this, marinade mushroom in soy sauce, rice vinegar, sugar and sesame oil while you prepare for the veggies. In a pan, sear the bok choy slice side down until brown then add a little water to allow to steam for a minute until bright green. Sear the mushrooms on both sides until brown and crispy. Pour a bit of the marinade over it as you fry them. To make the dressing, just mix together soy sauce, rice vinegar, sambal, ginger and garlic. To make the sesame-ginger sauce, just mix in minced ginger and garlic to tahini, soy sauce, rice vinegar and chili paste. Arrange the vegetables along with the rice in a bowl then drizzle with dressing. Serve with sesame-ginger sauce.
Veggie red curry noodle bowl
If you think that curry has no spot in the veggie bowls, well, think again. It will spice up your veggie to a new level. Eating veggies in the peanut-curried sauce give out exciting flavors that are all salty, sweet, spicy, and incredibly delicious your palate will crave for and your body will benefit in this protein, fiber and anti-oxidant filled bowl. The texture is well blended with the crispiness of vegetables and the smooth and soft taste of noodles. There’s no better way to it this but with chopstick!
To make the peanut-curried sauce, whisk together peanut, hot water, red curry paste, tamari, garlic, agave or maple syrup and lemon or lime juice. For the veggies, steam or blanch broccoli, cauliflower, mushrooms and bell pepper. Meanwhile, cook noodles as per package direction. You can use rice noodles, buckwheat soba noodles, black beans noodles or any other noodles of your choice. Coat nicely half of the peanut-curried sauce to noodles. Top bowl with vegetables and tofu or tempeh then drizzle with the half of the sauce.
These are the amazing veggie bowls that you should try with flavor combinations that are appetizing and yet so nutritious.