A recent trip through Heathrow Airport unexpectedly awakened by love for salad bowls. After a week in Spain enjoying tapas and local favorites, my body was craving vegetables, whole grains and lean protein. Voila, a salad bowl at Prep A Manger with quinoa, roasted beets and butternut squash, French lentils, feta, mint and parsley on a bed of spinach-Yum. Just what the doctor ordered.
A salad bowl is different from a salad in that it contains lots of different types of foods like whole grains, beans, cheese, proteins as well as vegetables.Make your own salad bowls with different combinations of grains (quinoa, farro, bulgur, brown rice), roasted vegetables (butternut squash, sweet potatoes, broccoli, cauliflower, asparagus), nuts (pine nuts, walnuts, almonds or pecans), vegetables (all, including carmelized onions, olives, capers), beans (lentils, black, cannelli and garbanzo beans), fruit (dried and fresh), cheese (feta, goat or whatever your heart desires) and lean proteins (chicken breast meat, hard boiled eggs, fish, lean steak)
Bowls are as versatile as your imagination and the ingredients you have on hand. Just imagine and enjoy.
Monday's Salad Bowl
2 cups spinach, raw washed
1/4 cup cooked quinoa
1/4 cup roasted sweet potatoes
1/4 cup roasted beets
2 Tbsp carmelized onion
3 ounces of tuna, albacore, water packed
red and yellow peppers
mint and parsley or any herbs on hand