This All-Green Bowl with Cilantro Ginger Jalapeno Sauce may not cover all the colours of the rainbow, but there’s no doubt that it delivers on taste, texture and nutrition. Fuel yourself with this plant-packed bowl that’ll fill you up and give you the energy you need to conquer the day.
On Monday we talked all about my formula for making easy, delicious buddha bowls, and I promised you a follow-up recipe that riffs on that template. Get ready, because your co-workers might just happen to “accidentally” steal your lunch if you bring this beauty in to the office. You’ve been warned.
I don’t know about you guys, but the kitchen is the place where I feel like I can truly get lost in the moment and be creative. If that weren’t the case, I’m not so sure this blog would have seen its 8th birthday last month! Whether it’s coming up with a new meal that I’ve never made before, or making a much-loved recipe for much-loved friends, the kitchen is a place where you’ll find me relaxed and in my own little world – probably with a bazillion cupboards open, a dirty food processor in the sink, a pot of something boiling on the stove and a tray of something else roasting in the oven.
Lucky for you, this All-Green Bowl with Cilantro Ginger Jalapeno Sauce doesn’t involve all those things. In fact, the simplicity is part of what makes it so great.
Rather than putting grains in the base of the bowl, I opted for a mix of celery, bok choy and baby kale – perhaps not the most exciting on their own but tossed together in sesame lime vinaigrette, they’re crisp, crunchy and delicious. Then I piled in some steamed baby green beans, sprouts, chicken, avocado and sesame seeds, a healthy dollop of green sauce and some jalapenos for a bit of added kick. Guys, monochrome has never tasted so good!
All-Green Bowl with Cilantro Ginger Jalapeno Sauce
- Total Time: 15 mins
- Yield: 1 serving 1x
Description
This All-Green Bowl with Cilantro Ginger Jalapeno Sauce may not cover all the colours of the rainbow, but there’s no doubt that it delivers on taste, texture and nutrition. Fuel yourself with this plant-packed bowl that’ll fill you up and give you the energy you need to conquer the day.
Ingredients
- 1 cup green beans
- 1 baby bok choy, shredded
- 1/2 cup thinly sliced celery
- 1 fistful baby kale
- 2 tbsp fresh basil and mint, shredded
- 1/4 large ripe avocado, sliced
- 120g cooked diced or shredded chicken breast
- microgreens, sesame seeds, jalapeno slices and lime wedges, to garnish
For the sesame lime vinaigrette (you will have some leftover):
- 2 tbsp extra virgin olive oil
- 1 tbsp each low sodium tamari and fresh lime juice
- 1 tsp sesame oil
- pinch of sea salt and black pepper
1 batch cilantro ginger jalapeno sauce (you will have leftovers)
Instructions
Prepare the dressing by shaking all ingredients together in a jar. Prepare the cilantro ginger jalapeno sauce as directed in the recipe.
Steam or boil the green beans until bright and tender crisp.
Meanwhile, prepare the bok choy, celery, kale and herbs as indicated above. Toss them all together with 1-2 tbsp sesame lime vinaigrette.
Arrange the green beans and bok choy mixture in a bowl. Follow with the sliced avocado and cooked chicken breast.
Scoop a few spoonfuls of cilantro ginger jalapeno sauce on top. Garnish with microgreens, sesame seeds, jalapeno slices and lime wedges.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: dinner
- Method: steam
This post is part of Sugar Free May, a month-long conversation about reducing sugar consumption. I’ll be serving up lots of sugar-free recipes, meal ideas, tips for eliminating cravings, healthier food swaps, and more. If you’d like to take it a step further and truly make this part of your lifestyle, be sure to check out the Feel Better Sugar Detox. It’s a flexible plan that’ll help you cut sugar, improve gut health and weight management, stabilize mood and energy levels, and set you up with the tools you need to maintain the results long term.
