Quick and easy meal ideas are always important, but they’re even more crucial during the crazy-busy holiday season. Who has time for multiple dishes, not to mention the extra cleanup?
So we gathered up some of our favorite ultra-healthy, produce-forward, delicious, satisfying and, most importantly, energizing one-bowl meals to help you sail through the season feeling like a champ.
Almond-Sesame Soba Zoodles With Quick Pickled Veggies
- Serves: 2 as a Main Course or 4 as a Side
- Prep Time:
- Cook Time:
- 8 ounces buckwheat soba noodles
- 1 bunch of radishes (about 6 medium), cut into ½-inch cubes
- 1 pound cucumber, cut into ½- inch cubes
- ¼ cup rice vinegar
- 2 teaspoons sea salt, divided
- ½ cup unsalted almond butter
- 1 small garlic clove
- ¼ cup freshly squeezed lime juice (from 2 limes)
- 2 tablespoons gluten-free tamari
- 2 teaspoons raw honey
- 2 teaspoons dark toasted sesame oil
- 2 large zucchini (about 1 pound), spiralized into thin noodles
- 1 tablespoon black sesame seeds, for garnish
- Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions until al dente. Drain and rinse with cool water until room temperature, shaking out all the excess. Transfer to a large mixing bowl and set aside.
- While the noodles are cooking, in a medium mixing bowl, combine the radishes, cucumber, vinegar, and 1 teaspoon salt. Allow the veggies to marinate for 10 minutes, tossing occasionally.
- In the bowl of a small food processor, puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and ¼ cup water. Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce. Transfer to the mixing bowl with the soba noodles. Add the zucchini and toss until everything is well coated. Divide among serving bowls, top with the quick pickled veggies, and garnish with the sesame seeds.
- Serve room temperature or cold, alongside your favorite Asian hot sauce.
Reprinted from The Wellness Project by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Phoebe Lapine LLC.
Simple Soup with Carrots, Parsnips, and Scallions
- Serves: 6 to 8
- Total Time: 25 MINUTES
- Active Time: 25 MINUTES
- 2 tablespoons organic extra-virgin olive oil
- 1 medium-size celery stalk, cut into ¼-inch/0.65 cm dice
- ½ large yellow onion, cut into ¼-inch/0.65 cm dice
- 1 ½ teaspoons fennel seeds, toasted
- 8 ounces/225 g carrots, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)
- 8 ounces/225 g parsnips, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)
- 6 cups/1.4 L organic reduced-sodium chicken or vegetable stock
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 2 medium-size scallions, cut into ½-inch/1.25 cm lengths, for garnish
- In a large saucepan or small stockpot over medium heat, heat the oil. Add the celery and onion and cook, stirring occasionally, for 4 minutes.
- Add the fennel seeds, carrots, and parsnips and continue to cook, stirring occasionally, until the onion is tender, about 4 minutes.
- Add the stock, brinf to a boil over high heat, lower the heat to a simmer, and cook until all the vegetables are tender, about 5 minutes.
- Add salt and pepper to taste. Serve hot, garnished with the scallions.
Ways to enhance your soup
– Add shredded cooked chicken.
– Add cooked quinoa, millet, or couscous.
– Add chopped fresh herbs, such as parsley, tarragon, dill, or cilantro.
– Add wakame or other sea vegetables.
Dark Chocolate-Berry Smoothie Bowl
- Serves: 1
- Total Time:5 MINUTES
- Active Time:5 MINUTES
- 1 medium frozen banana
- 1/2 cup organic blueberries, plus more for garnish
- 1/4 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 2 tablespoons almond butter
- 1 scoop Nourish + Bloom Decadent Chocolate Truffle Whole Shake Powder
- 1/2 cup ice cubes
- Optional toppings: slivered almonds, chia seeds, blueberries, goji berries
- Into a blender, combine the banana, blueberries, almond milk, chia seeds, almond butter and Nourish + Bloom Decadent Chocolate Truffle Whole Shake Powder; blend until smooth.
- Add ice and blend again until smooth.
- Spoon into a bowl and garnish with the toppings of your choice.
Kale-Carrot Salad with Hardboiled Eggs
- Serves: 2
- Total Time:5 MINUTES
- Active Time:5 MINUTES
- ¼ cup fresh lemon juice
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
- 1 bunch kale
- ½ cup shredded carrot
- 4 hard-boiled eggs, sliced
- In a salad bowl, whisk together the lemon, garlic, mustard and olive oil; season to taste with salt and pepper.
- Chop the kale into ribbons and massage it into the dressing.
- Add the carrot and toss well.
- Divide the salad among serving bowls and top with the sliced eggs.
Sushi Bowl with Glazed Sweet Potatoes, Daikon and Avocado
- Serves: 4
- Total Time:35 MINUTES
- Active Time:20 MINUTES
- 1 medium sweet potato, peeled if desired (10 to 12 ounces)
- 2 tablespoons honey
- 1 tablespoon soy sauce, plus more for serving
- 1 tablespoon neutral-tasting oil
- One 4-inch length daikon radish
- 1 small cucumber
- 1 avocado
- Four 2-inch squares toasted nori
- 1 tablespoon rice or brown rice vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon sugar
- 5 cups freshly cooked short-grain white or brown rice
- 2 tablespoons toasted sesame seeds
- 2 scallions, white and green parts, thinly sliced on the bias, for garnish
- Wasabi paste, for serving
- Pickled ginger, for serving
- Slice the sweet potato into rounds about 3/4 inch thick. Fill a saucepan fitted with a steamer unit with about 1/2 inch of water and bring to a simmer. Add the sweet potato to the steamer basket, cover, and cook until just tender, 7 to 10 minutes. Transfer to a plate or bowl to cool until safe to handle.
- In a small bowl, whisk together the honey and soy sauce. Heat a skillet over medium-high heat. Add the oil and, when it shimmers, arrange the potato in a single layer in the pan. Cook for 1 to 2 minutes, until it just begins to color and get crisp. Flip and repeat on the other side. Pour in the honey-soy mixture and cook until the sauce thickens and the potato is glazed, turning it frequently to ensure that it’s well coated, 1 to 2 minutes more. Remove from the heat.
- Peel the daikon and cut it into matchsticks about 1/4 inch thick and 2 inches long. Do the same with the cucumber. Peel the avocado and slice it into thin slabs.
- Just before serving, wave the nori squares over the flame of a gas burner a few times until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef’s knife, or crumble with your fingers.
- Stir the rice vinegar, salt, and sugar together until the solids dissolve. Drizzle over the hot cooked rice, add the sesame seeds, and stir gently to combine. Taste and add a few more sprinkles of vinegar if desired.
- Divide the rice among four bowls. Arrange the glazed potato slices, daikon, cucumber, and avocado on top of the rice in each bowl. Sprinkle the nori over the top of each serving and garnish with the scallions. Serve with individual dishes for the additional soy sauce, the wasabi, and pickled ginger at the table.