Great news. My eat-your-meals-in-bowls obsession has resulted in me devoting a whole section of the blog (and Pinterest) to “bowl meals.”
Yes, now, you’ll be able to search the blog for “bowl meals.” You know, a bunch of flavors all in one bowl.
This is how I prefer to eat and let me explain why.
First off, “bowl meals” shouldn’t be confused simply with pasta dishes. Yes, it’s best to eat pasta in bowls (so they sauce can be slurped up afterwards, of course!)
I’m talking about meals like Buddha bowls. Meals where it makes sense to put everything into a bowl, because then you can assemble the “perfect bite” (as my husband coins it.) You can fork a bunch of different ingredients and have that flavor-packed bite.
Take today’s recipe for example. This isn’t a pasta. It’s not a soup, it’s not a salad, it’s not an entree really. So what the heck is it?!
IT’S A BOWL!
I’m a big fan of these bowls, because I’m always in the mood for 32 different meals. For example, when I went to make this recipe, I wanted something hearty, but I also wanted a lot of veggies and a savory sauce.
So, I roasted some veggies, made butternut squash noodles and whipped together a quick maple tahini. But what about protein? I tossed in some lentils and voila, a complete meal that would look odd all spread out on a plate… but in a bowl, wowza.
Make sure you’re following this Pinterest board so future healthy bowl recipes are at your fingertips:
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 7 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the cauliflower and butternut squash:
- 3 cups cauliflower florets (about ½ a small head of cauliflower)
- salt and pepper, to taste
- 1 small butternut squash, peeled, Blade D, noodles trimmed
- For the lentils:
- ¼ cup dry lentils of choice
- 1 cup water
- For the dressing:
- 1.5 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 tablespoon water + more if needed to thin
- Preheat the oven to 400 degrees. Lay out the cauliflower on a parchment paper lined baking sheet and drizzle with the olive oil. Season with salt and pepper and roast for 35 minutes or until fork-tender.
- Line another baking sheet with parchment paper and lay out the butternut squash noodles. Season with salt and pepper and 10 minutes before the cauliflower is done, add it to the oven and bake for 8-10 minutes or until cooked to your preference.
- Meanwhile, bring the water and lentils to a boil in a small pot over high heat. Once boiling, reduce to a simmer and cook for 15 minutes or until lentils are soft but not mushy. Add water if needed. When done, drain into a colander.
- Place all of the ingredients for the dressing into a food processor and blend until creamy. Set aside.
- When cauliflower and butternut squash is done, divide into two bowls and top with lentils. Drizzle with tahini sauce.