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I like big bowls and I cannot lie.

“bowls” as they have universally been named now, are pretty much whatever you want them to be, which makes them a) customizable b)efficient c)delicious d)nourishing e)economical

K, so granted some of my bowls are more…manicured then others. More… well balanced lets say. But whatever the case, they do the trick. So please feel free to adapt this recipe as you wish. The beautiful thing is you can use leftovers in here or have separates that you will use throughout the week in your fridge. The addition of the portobello mushrooms is really my fave. I adapted this marinade from an Oh She Glows recipe. I added a few more after this shot 😉

There is nothing really here thats magical, except that they just happen to all work together beautifully and make you feel like an olympic running, yoga doing, woodland creature that you are…



vegan, gfree, refined sugar free



  • 1/2 cup cooked quinoa
  • 1/2 cup canned chickpeas
  • 1 medium beet (i found beautiful candy cane beats at choices)
  • 1/2 avocado
  • small bunch of Kale
  • lemon juice
  • 1/3 cup walnuts
  • 5 Potobello Mushrooms
  • 4-5 Tbls Balsamic Vinegar
  • 1 Tbls coconut aminos.
  • 1 tsp garlic powder
  • Salt & P


  • 1/2 avocado
  • 2 Tbls Hummous
  • 2 Tbls lemon juice
  • water to thin
  • salt and p
  • mixed greens (for bottom layer of bowl)

After photographing I added on some seeds, they were delicious and artful. You can do the same. Poppyseeds, pumpkin, hemp hearts. You name it.



-Wash and chop your beets. I usually use a spiralizer or a cheese grater. That works beautifully. Set aside.

-De stem and chop your kale and add in to a small bowl. Add your salt, a tsp of lemon juice and your half avocado. Massage into Kale. This is your quick easy Kale salad. Make sure you spend plenty of time massaging. This breaks down oxylates. Kale is one of the most nutrient dense foods on the planet, but these oxylates can inhibit absorption and also be determental to those with thyroid issues.

With a handheld or small blender, add in all your dressing ingredients and blend until smooth. You will want to add in water to thin it out to your desired consistency.  Its SOOOOO good, and easy

In a medium sized saucepan over medium heat, combine Balsamic, coconut aminos, salt and pep, and garlic powder. Whisk together. Add in your sliced portobellos and cook and reduce for about 10. You can always add more balsamic or water if you want it more saucy. It reduces beautiful and gets nice and carmelized.

Pretty much this bowl is just about assembly once you have your cooked items, the mushrooms and quinoa, add in all your bits.

Layer your mixed greens at the bottom of the bowl. Add in all your elements in a wheel like formation… quinoa, chickpeas, sale salad, mushrooms, walnuts. Top with your beats. Drizzle your dressing like Jackson Pollock and get your bowl on.

I like big bowls and I cannot lie.

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