Rainbow Nourish Bowls To Make Your Week Amazing
Nourish bowls are all the rage and with good reason. Not only do they look super inviting, they’re also a simple and seasonal way to consume a whole lot of tasty nutrients in one meal.
With varying textures, flavors, and even temperatures, this rainbow nourish bowl is a true treat for the senses.
To keep the preparation as minimal as possible, I recommend preparing the cooked elements in larger batches once per week. That way, you can put this bowl, and others, together in a flash when you’re ready to eat.
- 1 sweet potato
- 1 teaspoon olive oil
- ½ teaspoon salt
1. Preheat oven to 350°F (175°C, electric). Wash well and chop sweet potato into small pieces.
2. Place in a large baking tray. Massage in the oil and salt for even coverage.
3. Bake for 30 minutes, shake the tray and bake for a remaining 25 minutes.
4. Reserve ½ cup, allow to cool, and store remaining quantity in an airtight container in the fridge for up to five days.
- ½ cup brown rice
- 2 cups water
1. As soon as the sweet potato is in the oven, rinse rice in a strainer.
2. Add with water to a large saucepan and bring to a boil over medium-high heat. Cook uncovered for 30 minutes.
3. Remove from heat, drain all water, and pour back into the saucepan. Cover with a lid (off heat) and leave for 10 minutes.
4. Reserve ¼ cup and store remaining quantity in an airtight container in the fridge for up to one day.
- 1 avocado
- 2 tablespoons fresh cilantro leaves
- Juice of ¼ fresh lemon
- Juice of ¼ fresh lime
- Salt and pepper, to taste
1. Once rice is cooking, scoop out avocados into a small bowl. Take a fork to smash into a paste.
2. Finely chop herbs. Add to avocado with lemon and lime.
3. Season to taste, mix well, and set aside ½ of the mixture until ready to serve. Remaining quantity can be stored in an airtight container in the fridge for up to one day.
- ½ cup red cabbage
- 2 small red radishes
- 1 tablespoon red onion
- ½ small tomato
- 1 tablespoon fresh cilantro leaves
- ½ tablespoon olive oil
- ¼ cup alfalfa sprouts
- ½ cup snow pea sprouts
- 1 to 2 hardboiled eggs
- Salt and pepper, to taste
1. Wash and dry all vegetables. Finely shred cabbage and radish.
2. Finely dice onion. Cut tomato into wedges. Finely chop herbs.
3. Add onion, herbs, and oil to ¼ cup cooked rice to combine well. Add all remaining elements in a bowl to serve, topping with guacamole and egg(s).
4. Season to taste and enjoy.
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