Wilted Avocado Kale Bowl

Wilted Avocado Kale Salad Bowl #Vegan

Wilted Avocado Kale Bowl with Chickpea Croutons 


  • Kale (baby kale pictured, but you can use any variety) 

  • avocado 

  • tamari (soy sauce) 
  • pepper 
  • chickpeas 
  • cayenne 
  • onions/peppers/tomatoes/carrots (whatever you'd like to add) 

There are no amounts here, because whatever you do will work! But if you're using a giant bag of kale, I usually use one large avocado and about 2 T soy sauce, adding more if needed.


  1. Smash the avocado and massage it into the kale with the soy sauce. Season with pepper. 
  2. Pat chickpeas dry with a paper towel and sprinkle with cayenne. Roast for about 25 minutes at 400 degrees, shaking the pan half way through. They should be crispy and dark. 
  3. Add any carrots, onions, peppers or other vegetables you like. 

You've just made the best kale salad ever. Congratulations. 

Rainbow Carrot Tahini Bowl

Rainbow Carrot Tahini Salad Bowl #vegan

Rainbow Carrot Tahini Bowl


  • 1 pound rainbow carrots 

  • 1/2 cup tahini
  • 1/3 cup lemon juice (juice from about 3 lemons)
  • 3 tablespoons water
  • dash of salt or soy sauce 
  • pepper


  1. Peel carrots into strips with a vegetable peelers. 
  2. Combine lemon juice, tahini, water and soy sauce/salt. 
  3. Mix together and season with pepper.


The No Noodle Pad Thai Bowl


Serves 4


  • 1 head of green cabbage
  • 1.5 cups edamame
  • 2 cups red cabbage
  • 4 carrots
  • 2 limes


  • 5 tablespoons tamari
  • 3 tablespoons all natural sriracha-style hot sauce
  • 3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
  • 3 tablespoons organic ketchup
  • 2 teaspoon ground ginger



  1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler. 
  2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
  3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
  4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
  5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.

(No) Macaroni + (No) Cheese Bowl


Serves 4


  • 1 Spaghetti Squash
  • 2 cup of broccoli 
  • 2 cup cherry tomatos
  • 1 thinly sliced red onion 
  • 1/4 cup nutritional yeast 
  • 1 cup of vegetable broth 
  • 1 cup of soaked cashews 
  • 1T cornstarch 
  • To taste: pepper, cumin, cayenne, paprika


  1. Cut spaghetti squash in half, lengthwise, and scoop out seeds. Bake face-up for about 1 hour in a 400 degree oven.
  2. When the squash has around 20 minutes left, place broccoli and tomatoes to roast in oven. Flip in ten minutes, and add onions to roast for remaining ten minutes. 
  3. While vegetables are roasting, combined soaked cashews, vegetable broth, nutritional yeast, cornstarch and spices in a food processor. Add more cornstarch if you want the sauce thicker, or more water/vegetable broth if you prefer thinner. 
  4. Scrape spaghetti squash with a fork to create noodle-like strands. Mix with sauce, roasted vegetables, and enjoy! 



Cannoli Breakfast Bowl

Cannoli Breakfast Bowl Vegan

Vegan Cannoli Breakfast Bowl

(makes 4 bowls)


  • 1 cup cashews
  • 6-8 dates 
  • 1 small lemon 
  • dash of salt 
  • 4 Tbs dark chocolate shavings (no dairy added)
  • 1/2 cup chopped pistachios
  • 2 strawberries
  • 2 cups oats
  • 4 cups almond milk 


  1. Soak dates and almonds overnight, or at least for a few hours. 
  2. Blend dates, cashews, the juice of the lemon until smooth. Add sweetened water from the dates if necessary. Sprinkle with salt. 
  3. Prepare oatmeal (stove top or microwave). 
  4. Add a scoop of raw cashew cream to each bowl. Add chocolate shavings, pistachios, and lemon zest. 
  5. Garnish with fresh strawberry slices.


TV Dinner Bowl



  • 6 carrots
  • 1 cup peas
  • 2 potatoes 
  • chives
  • salt and pepper

Lentil Loaf 

  • 1 1/2 cups red lentils
  • 3 cups veggie broth
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tsp chopped garlic
  • 1 tbs ground sage
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 cup gluten-free tamari 
  • 2 cups white button mushrooms
  • 2 cups chopped kale
  • 2 cups chopped spinach
  • 2 cups gluten-free oats


  • Cut potatoes into thin slices and carrots on a diagonal angle. 
  • Sprinkle with salt, pepper, and rosemary/chives. 
  • Roast for 30-45 minutes at 375 degrees. 
  • Lentil Loaf - head on over to One Green Planet for this one. (You can substitute other mashed beans for the lentils if you don't have any on hand!)
  • Arrange on plate with peas, and don't actually watch TV while you eat. It makes me sad. 

The Springtime Quinoa Bowl




  • QUINOA (1 cup quinoa, 2 cups water. Bring to a boil and simmer, covered on med. heat for 15 minutes)

  • CARROTS (ribboned w/ a vegetable peeler) 
  • CUCUMBERS + RADISHES (thinly sliced)
  • YELLOW ZUCCHINI (grated)
  • SNOW PEAS (halved)
  • EDAMAME (boiled for 4 minutes)
  • TAHINI DRESSING ( 1/2 c. tahini + 1/3 cup lemon juice + 4T soy sauce)





The Kale Curry Bowl


 2 servings 


  • 2 cups cooked basmati rice (or your favorite variety, or even quinoa!)
  • 1 yellow onion, diced
  • 1 bunch of kale, leaves torn into bite-size pieces and stems chopped separately
  • 1 large can of chickpeas, drained
  • handful of fresh cilantro
  • 1/2 teaspoon vegetable base
  • 1 lime
  • 1 can light coconut milk
  • 2 tablespoons red curry paste
  • 3 cups diced butternut squash
  • 2 tablespoons soy sauce


  1. Whisk vegetable base and 1 cup of water in a small bowl.
  2. In a large pot, mix 1 cup of coconut milk and curry paste over medium heat. Let simmer for 1 minute.
  3. Add diced onion to pot and let simmer for 3 minutes longer.
  4. Add vegetable base mixture, remaining coconut milk, soy sauce, chickpeas, squash, and kale stems (not the leaves yet!) to the pot and bring to a boil. Reduce heat to low and let simmer for 10-12 minutes until kale stems and squash are tender.
  5. Add kale leaves, cook for two minutes longer, and add the juice of 1/2 lime.
  6. Plate curry over rice and garnish with cilantro and remaining lime wedges.

Carrot Cake Breakfast Bowl




  • 1/2 cup quick oats
  • 1 cup unsweetened non-dairy milk 
  • 1/2 sliced apple
  • 1/2 shredded carrots (use a mandolin) 
  • 1 T raisins
  • 2 T unsweetened coconut
  • 1 T all natural peanut butter
  • 3 almonds (crushed)
  • 1 t chia seeds 
  • cinnamon + salt


  • Microwave the oats and non-dairy milk for 2 minutes and stir. Or do it on the stovetop like we all probably should be doing.
  • Season the oats with salt and cinnamon. 
  • Position the thin apple slices in a circle. 
  • Mix carrots and raisins together and form a mound on top of the apples. 
  • Sprinkle the crushed almonds, coconut, and chia seeds everywhere. Everywhereeee.
  • Melt the peanut butter and drizzle over the entire thing. 
  • You are done! 

Nutritional Info:

  • Calories: 410
  • Fat: 20 
  • Protein: 13
  • Sugar: 19

If you must....cut out the raisins for less sugar, and the pb for less calories and fat. But I don't think you should

This  Cravebowl is thanks to the request of @lisaflmarks on Instagram!


The Parfait Bowl


Serves 4


  • 2 cups granola
  • 2 cups plain coconut yogurt
  • 2 cups of fruit (fresh, frozen, dehydrated, dried, etc.)


  1. Blend granola in a food processor.
  2. Spoon alternating layers of non-dairy yogurt, granola, and fruit.
  3. That's it.

The Corn Chowder Bowl



  1. 2 tablespoons olive oil
  2. 1 small onion, chopped
  3. 1 cup celery, chopped
  4. 1 cup carrots, chopped
  5. 1 clove garlic, minced
  6. 2 1/2 cups water
  7. 2 cubes vegetable bouillon
  8. 2 cups corn
  9. 2 cups soy milk
  10. 1 tablespoon flour
  11. 1 teaspoon dried parsley
  12. 1 teaspoon garlic powder
  13. 1 teaspoon salt
  14. 1 teaspoon pepper
  15. 2 teaspoon (or more) cayenne pepper


  1. Heat oil in a large skillet and cook onions and celery for a few minutes, until golden.
  2. Add carrots and garlic, cooking until garlic is slightly golden.
  3. While vegetables are cooking, boil water in a large pot, stir in bouillon, and reduce heat to medium.
  4. Once bouillon is dissolved, add corn and vegetables from skillet.
  5. Cook until vegetables are tender, (add more water if you need to), reduce heat to low, and add 1/2 the soy milk.
  6. Stir and add remaining soy milk.
  7. Add flour and whisk quickly.
  8. Add parsley, garlic poweder, salt, pepper, and cayenne
  9. Cook, stirring often for about 15-20 minutes on low heat until chowder thickens.

The Starbucks Copycat Bowl


Recipe  inspired by Starbucks. Makes about 4 salads 



  • 1 cup broccoli florets
  • 1/2 cup shredded red cabbage
  • 1/2 cup pickled sliced beets
  • 1 cup cubed butternut squash (1″ cubes)
  • 1 cup garden peas
  • 1 bunch of chopped kale
  • 1 cup dry quinoa
  • olive oil

These are all suggested amounts – use however much of each vegetable you like!  Same goes for the lemon/tahini/soy ratio in the dressing below. 

Lemon Tahini Dressing

  • 1/2 cup tahini
  • 1/3 cup lemon juice (juice form about 3 lemons)
  • 4 Tablespoons soy sauce
  • parsley (for garnish)


  1. Quinoa –  Boil 2 cups of water, pour 1 cup dry quinoa in, and let simmer on low heat for about 15-20 minutes, until water is absorbed. Remove from heat, let sit for 5 minutes, and fluff with a fork before serving.
  2. Roasted Squash – Lightly coat cubed butternut squash with olive oil and season with salt and pepper. Roast in oven on 400 degrees for about 30-40 minutes, until lightly browned.
  3. Broccoli – Steam for 1 – 2 min and immediately rinse under cold water. This will give you crispy, slightly cooked broccoli that’s perfect for salad!
  4. Shredded cabbage, chopped kale, beets & peas – These are all good to go!
  5. Dressing – Whisk tahini, lemon juice, and soy sauce together.
  6. Assembly – Place a scoop of quinoa in the center of each plate, surround with various vegetables, and serve with a side of lemon-tahini dressing.