Happy Monday! You’ve probably noticed that I’ve been having plant based “little adapts” bowls on repeat this summer because I find them to be:
- Convenient
- Completely satisfying
If you watched the my live testimonial with my client Emma last week, she noted how the “little adapts” bowls are her absolute favorite recipe (and many of my clients!) The key to being able to throw these bowls together on the fly is to have some veggies pre-chopped in your fridge (or leftovers), nuts/seeds/beans in the pantry, and of course GREENS! Lastly since I’m making lunch for Dubs + I, we throw everything in one big bowl together to save ourselves time and dishes. I like to call these “big bowl salads”. Since I’ve been making them on pretty often, I’ve come up with a lot of creative recipes and this recent one literally hit the spot, especially if you like Mediterranean style bowls. Feel free to adjust the recipe with what you have on hand and I promise it will still be super tasty!
- 1 handful of micro greens or greens of choice
- 1 handful of spinach
- 5 cherry tomatoes, halved
- ¼ cucumber, diced
- 1 pickle sphere, diced
- ¼ avocado, diced
- ¼ cup baked chickpeas
- 1 tbsp hummus
- ¼ cup of Spanish RightRice or gluten-free grain of choice
- Juice of 1 lemon wedge
- Black pepper to taste
- Dice all vegetables and throw over greens in a bowl.
- Add in grains, chickpeas, hummus, lemon juice + black pepper and mix until well combined.
- Enjoy but don't forget to eat mindfully 🙂
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As always please tag me if you make it 🙂 @littladaptsbyjax
With Health + Happiness Always,
Jax
