BASIC LUNCH BOWLS
Chopped veggies (~2 cups) + cooked whole grains (~2/3 cup) + Protein (~1/2
cup) + Topping or sauce (~2 tbsp)
- Mediterranean Hummus Bowl: Cucumber & tomatoes, quinoa, garbanzo beans,
feta & hummus
- Asian Edamame Peanut Bowl: cabbage slaw, brown rice, edamame, peanut sauce
- Mexican Bean Burrito Bowl: Romaine & peppers, brown rice, black beans,
salsa and guacamole
- Italian Parm-Marinara Bowl: Spinach, quinoa, chicken, marinara, parmesan
Tips to make your bowl:
1.) Put the ingredients in a 4-cup container with a lid. Store in the fridge.
2.) You can make-ahead bowls for the week.
3.) When you are ready to eat, you can shake & serve @ room-temperature.
4.) Like a warm lunch? Heat the whole grain and protein.
Serving size 1 bowl: 2 starch, 2 meat/meat alternative, 2 vegetables, 1-2 fat
adapted from www.dawnjacksonblatner.com