I am definitely a creature of food habit — when I find something I like, I tend to make it a lot. Inspired by the Le Bowl from Zinque, I started making my own dairy free version of the dish. A relatively complete and healthy meal, I love this bowl for lunch or dinner. The best part is you can easily change up the veggies or protein based on what is in season, or what you're in the mood for. Here is how I make my bowl:
• Cook a cup of brown rice (you will have some left over). Once the brown rice is cooked, serve it at room temperature.
• Pan cook some organic, free-range chicken breast.
• In your bowl, start with a layer of brown rice on the bottom (again, as much or as little as you want). I then do a light layer (1/2 tbsp) of Heart Healthy Vegan Creamy Garlic sauce (which I find at Whole Foods) — This sauce is amazing and I love that it's vegan (and gluten free, of course).
• On top of the rice layer, I add arugula, one diced roma tomato, half an avocado and half a cup of diced cucumber. Then I add the chicken on top and do another 1/2 tbsp of the Vegan Creamy Garlic.
• I then top the bowl off with two scoops of hummus.
The best part about this meal is that I can pre-make the rice and chicken and have lunch or dinner ready to go for days. Sometimes I also like to take the chicken out of the recipe, and I opt for a little more hummus or add in chickpeas, making the dish entirely vegan.
Hope you enjoy!
— The Healthy Celiac
• Cook a cup of brown rice (you will have some left over). Once the brown rice is cooked, serve it at room temperature.
• Pan cook some organic, free-range chicken breast.
• In your bowl, start with a layer of brown rice on the bottom (again, as much or as little as you want). I then do a light layer (1/2 tbsp) of Heart Healthy Vegan Creamy Garlic sauce (which I find at Whole Foods) — This sauce is amazing and I love that it's vegan (and gluten free, of course).
• On top of the rice layer, I add arugula, one diced roma tomato, half an avocado and half a cup of diced cucumber. Then I add the chicken on top and do another 1/2 tbsp of the Vegan Creamy Garlic.
• I then top the bowl off with two scoops of hummus.
The best part about this meal is that I can pre-make the rice and chicken and have lunch or dinner ready to go for days. Sometimes I also like to take the chicken out of the recipe, and I opt for a little more hummus or add in chickpeas, making the dish entirely vegan.
Hope you enjoy!
— The Healthy Celiac
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