Bowls

April 21, 2016

If there’s a veggie bowl on the menu these days, that’s what I’m having. I love digging through the layers until I get to the brown rice on the bottom. The bowl itself makes it feel like comfort food. I made up my own bowl using what I had in my refrigerator, last night. I roasted a tray of red bell peppers, Roma tomatoes, and butternut squash drizzled with olive oil and sprinkled with sea salt in the oven. I sautéed an onion, a punnet of mushrooms, and chopped asparagus, in a pan on the stove.

Because I was feeding three hungry males, I grilled a couple of steaks, sliced them thinly, and began the layering process.

First: brown rice, next the sliced steak, followed by the roasted veggies. The onions, mushrooms, and asparagus went on top, and I finished it off with some sliced avocado. It was delicious. And it would have been great with or without the steak. Chicken would work too. Enjoy!

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