With most of us already checking out from workweek hubbub, ready to hang up our laptops and textbooks in exchange for Christmas cookies and a spiked glass of nog, it’s important to prepare ourselves for a healthful transition back into ‘the swing’. Whether you’re returning to a desk, classroom, or your own kind of busy everyday, having the right strategies for incorporating whole body wellness can make all the difference. With little time free for casual kitchen rendezvous, especially during a workweek, soups, stews, and make ahead macro bowl options are just the trick for creating homemade desk lunch accessibility, with an elevated and nourishing twist.
Consciously limiting lunchtime preparations to one bowl, baking sheet, pot, knife, in the vain of simplicity and ease, I often find myself most drawn to seasonally inspired macro bowls. Filled with a balance of leafy greens, grains, plant based fats and proteins, and either roasted or raw vegetables, these rainbow bowls require only minutes of prep for an entire workweeks worth of lunches. This winter, I’ve specifically loved adding roots – beets, carrots, radish, potato – lightly roasted with olive oil, sea salt, and BetterBody Foods’ coconut vinegar. An almost apple cider vinegar-like option, but milder and sweeter, coconut vinegar is produced by tapping the mature coconut blossoms of coconut trees. The blossom’s sap, the base of the vinegar, is packed with amino acids, vitamins B and C, fiber, and naturally occurring prebiotics for a nourishing and brightening addition to any bowl. This make Winter Weekday Bowl celebrates baby arugula, brown rice, and roasted roots, but feel free to substitute with equal amounts of your favorite ingredients, like massaged kale, sweet potato, parsnip, quinoa, or farro. And be sure to snag 1$ off your coconut vinegar with the code 1offBBFcv or a 1$ rebate at WalMart with the Ibotta app.
Winter Weekday Bowls [makes 5]
For optimal freshness, keep your avocado separate from the rest of the bowl ingredients until the morning you’re planning on lunching.
2 pounds small potatoes (I used Adirondack Blue’s), halved
5 large carrots, halved lengthwise
5 medium beets, quartered
2 tablespoons olive oil
2 tablespoons coconut vinegar, divided
juice of 1 lemon
salt & pepper to taste
7 ½ cups brown rice, cooked
5 cups baby arugula
2 ½ ripe avocados, peeled, pitted, and halved
10 tablespoons sliced almonds
salt & pepper to taste
Preheat oven to 400 degrees F, rack in the middle. Line a baking sheet with parchment paper.
Toss potatoes, carrots, and beets with olive oil, 1 tablespoons coconut vinegar, and salt and pepper to taste. Roast for 40 minutes, or until all vegetables are golden and fork tender. Remove from heat, toss with remaining tablespoon coconut vinegar and lemon juice.
To Assemble: Evenly divide roasted vegetables, brown rice (1½ cups per bowl), arugula (1 cup per bowl), avocado (½ an avocado per bowl), and sliced almonds (2 tablespoons per bowl) amongst 5 airtight tupperware. Close tightly and refrigerate for up to to five days.
Nutritional Information [per bowl]
545 Calories, 21g Fat, 80g Carbohydrates, 16g Fiber, 13g Sugar, 13g Protein
Thank you BetterBody Foods for sponsoring this post, and thank you for reading!