January 27, 2015
(last updated May 6, 2023) 
As I mentioned recently, my time for recipe development lately has been a little limited–a combination of having spent a lot of this month traveling, and a constellation of freelance deadlines creeping up on me. I’m just now getting back into the swing of things with some culinary playtime, but in the meantime, I’ve been sticking to simple eats: lots of oats for breakfast, lots of curries and stews and pastas for dinner, and–perhaps most delightfully–lots of bowls for lunch.
That’s a little collage, drawn from my Instagram page–a fun collection of some of the meal-sized salads / bowls that have been keeping me company at lunchtime. My formula for a perfect lunch bowl (which I frequently share with my clients, many of whom are hoping to make their salads and bowls more satisfying) looks something like this:
Proteins:
Legumes
Tofu/Tempeh
Quinoa
Hemp seeds
Complex carbs:
Grains
Legumes
Root veggies
Fats:
Oils
Avocado
Dressings
Nuts & seeds
All of the essential macronutrient bases are covered in this list, and pairing them up (along with fresh veggies) makes for a quick, easy, and satisfying meal. Of course, throwing these bowls together means some weekend batch cooking (for me, usually a pot of quinoa, a pot of rice, two pots of beans or lentils, and a batch or two of hummus/dressing), but it leads to quick assembly when lunch time rolls around during the workweek. These bowls–along with dinner leftovers a couple nights each week–make my midday meals simple and delicious.
I wanted to share with you guys a recent lunch bowl that was too good not to mention. Lately, I realize that I only tend to blog my “recipes,” and I Instagram more of my everyday eats, but I’ve been saying for a long time that I want to share more of my quotidien meals (and some of my planning/prep tips). Consider this a start. It’s a wonderful combination of flavors, textures, and colors, and it feels nicely seasonal, too.
Aduki Bean, Japanese Yam, and Cabbage Bowl
Author -Ingredients
- 2 heaping cups greens of choice spinach, mixed greens, arugula, kale--whatever!
- 1 cup cubed cooked Japanese yam or regular sweet potato (roasted, baked, or steamed)
- 1/2 cup cooked aduki beans
- 1/4 cup fermented vegetables sauerkraut is fine--any brand you like--or use my tutorial for homemade lacto fermented veggies; this was a homemade combo of cabbage and carrot
- 1/2 cup red cabbage shredded
- 2-3 teaspoons olive of flax oil
- Squeeze of lemon or a teaspoon of apple cider vinegar
- Salt and pepper to taste
- 2 tablespoons hummus of choice optional
Instructions
- Mix the greens, yam, beans, fermented vegetables, cabbage, oil, lemon/vinegar, and salt and pepper to taste in a large mixing bowl. Alternately, arrange all ingredients in a large bowl and drizzle the oil and lemon on top.
- Top the bowl with hummus and serve. No hummus? Top with avocado instead!
There it is, folks. Nothing fancy, but a hearty, textured, and satisfying bowl that I hope you’ll savor as much as I did. I’m signing off for tonight, but on Thursday, I’ll be back with a wonderful green smoothie recipe (I’m overdue for a good smoothie recipe!). Till then, I wish you all a great night.
xo
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Categories: Recipes,
Vegan Bowls
Method: Oven
Ingredients: Cabbage, Sweet Potato
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Method: Oven
Ingredients: Cabbage, Sweet Potato
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Leave a Comment
This looks fabulous, Gena! I love a good meal bowl, but haven’t used fermented veg or adzuki beans in one before. Going to put this on the menu for the coming week!
I love simple bowl meals like this! I really need to get on the home fermenting thing. Sauerkraut makes such a difference to a dish.
I love the decadent yet everyday practical foodie porn!! And boy do I love me some one bowl meal bowls. So good.
For some reason or another, the off white hue of Japanese yams gets a terrible rep and that really needs to turn around pronto. They’re just amazing, if not more, than they’re cousins, garnet yam. Mhmmm, can’t wait to give this bowl a spin! Thanks for sharing and inspiring 🙂 *says from a very, very exhausted chem and calc student.
I find bowls like this so immensely satisfying and would happily eat them for lunch and dinner everyday. There are a few new-to-me ingredients in this one that I’m excited to try (aduki beans and Japenese yam!) – thanks Gena!
Looks so simple and delicious! Do Japanese yams have a similar or different taste to sweet potatoes?
this is so similar to an amazing dish i had this past summer at hibiscus cafe in Toronto! you should definitely visit if you are in kensington market—i think you’d love it PLUS there is a vegan/gluten free dessert shop with soft serve and baked goodies next door!!
Not for lunch, but I am all about DINNER bowls 😉
Looks great, Gena! I need some inspiration to mix things up these days and I’ve never tried a Japanese Yam, so this is perfect! Thanks for sharing!
Thank you for posting the recipe! I’ve been drooling over the bowls you’ve been posting on Instagram! I’m going to make this soon! 🙂
I love how even though you say it’s nothing fancy, it looks fancy! That’s my kind of dish! 😕 Is Japanese yam like taro?
Wow, Gena–LOVE this!! I have been waiting for our co-op to get Japanese sweet potatoes back in stock and I will definitely try something like this. Last Fall I got into making some vegan kimchi for a while and that would be great with this, I think. Plus, I loved the “bowl” collage–so pretty!! Yum yum. 🙂 xo