Five Favorite Probiotic Lunch Bowls

A lot of people describe lunch as their least favorite meal of the day, but it definitely doesn't have to be! I used to feel that way... I was always lost on what to make, how to make it healthy, and how to make lunch not boring. Surprisingly, when I converted to veganism lunch got easier, more fun and tastier! Now that we are living plant based, I create more in the kitchen than ever before and let me tell you... the things I make taste WAY better than anything I ever tried to create with animal products. 

 
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I wasn't always good at cooking. I have to admit, I was actually quite terrible at cooking in college. But college is where my learning and evolving began. Along with learning how to ferment vegetable while pursuing my degree in microbiology, I also studied parasitology and bacterial disease. After those classes,  I never quite looked at meat the same way. I think it made me disgusted to cook and afraid to experiment in the kitchen. Fast forward to my senior year of college and the year following: I fell in love with living sustainably and became quite successful in my adventure in apartment homesteading. I started procrastinating studying by going to the library and checking out books mainly on three things: Microbes, organic vegetable gardening and homesteading. I taught myself how to grow vegetables in containers on my patio, how to do things like sprout beans and seeds, and make my own sourdough bread.  I then freed myself from a life of consuming animal products, due to a scientific disgust and a passion for sustainable living. Afterwards I was able to blossom in the kitchen. My relationship with food and my kitchen became healthy and loving, instead of anxious and disgusted. My cooking and seasoning skills have improved so much, I feel better, I love cooking, and I have a nurturing relationship with food for the first time in my life. Going plant based has been a beautiful experience and I'm never going back. Pretty sure Scotty is adoring the way we are living too!  

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ANYWAYS This all made lunch a lot more fun, and a hell of a lot tastier. Theres no more mystery and anxiety about lunch, and my lunches now leave me feeling energized, nourished and happy. We usually make lunch bowls, which can be eaten at home or easily packed to go. Pretty much always, our lunch bowls are topped with a dressing from our Spiralized veggie bowl blog or with vegan goddess dressing from Trader Joes. Mostly all of our bowl are raw vegan too. Some contain cooked ingredients but we predominately eat a raw vegan lunch. 


Zoodle Bowl   

 
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Ingredients:

Directions 

  • Combine everything into a large bowl, with your preferred amount of dressing and enjoy! 

 


Falafel Bowl 

 
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Ingredients:

  • Spiraled Cucumber 
  • Spiraled Turnip 
  • Sliced shallot 
  • Sliced Cherry Tomatoes 
  • Black Olive and Purple Olives 
  • Arugula 
  • Falafel 
  • Probiotic Green Tahini Dressing 

Directions 

  • Combine everything into a large bowl, with your preferred amount of dressing and enjoy! 

Red lentil Pasta Bowl 

 
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Ingredients:

  • Spiraled Cucumber 
  • Spiraled Beets
  • Sliced Mushrooms
  • Cooked Red Lentil Pasta 
  • Sprouted Beans and Seeds 
  • Kimchi 
  • Turmeric Sauerkraut 
  • Goddess Dressing (Trader Joe's has a great vegan one) 

Directions 

  • Combine everything into a large bowl, with your preferred amount of dressing and enjoy!

 Buffalo Tofu Bowl 

 
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Ingredients:

  • Tofu, Cubed and Pan Fried
  •  Vegan Buffalo Sauce
  • Spiraled veggies of your choice 
  • Sauerkraut 
  • Sprouted Beans and Seeds 
  • Goddess Dressing (Trader Joe's has a great vegan one) 

Directions 

  • Toss the cooked tofu in the buffalo sauce. Then combine the remaining ingredients in a large bowl, with your preferred amount of dressing and enjoy!
 

Tempeh Asian Inspired Bowl 

 
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Ingredients:

  • Tempeh, Sliced
  •  1/4 cup Coconut Aminos 
  • 1/2 Teaspoon Ground Green Peppercorns 
  • 1/2 Teaspoon Himalayan Salt
  • Purple Cabbage, Chopped
  • Carrots, Sliced 
  • Rice noodles, Cooked, 
  • Spiraled Cucumber
  • Mushrooms
  • Seaweed  
  • Probiotic Kimchi Miso Dressing 

Directions 

  • Marinate the tempeh in the coconut aminos, salt and pepper. Pan sear the marinated tempeh. Then combine the remaining ingredients in a large bowl, with your preferred amount of dressing, and enjoy!
 
Kaitlynn Fenley