I love the look of these veggie bowls 😍
And I love knowing that I am giving my body the tools it needs to fight off any bugs during cold and flu season.

This bowl takes some prep, and a lot of roasting.


▪️ broccoli chopped
▪️ Sweet potatoes chopped
▪️ mushrooms sliced
▪️purple cabbage (in a pan) diced
▪️chickpeas (instant pot or use a can)
▪️cooked quinoa as the base
▪️tofu or tempeh (in a pan with soy sauce or tamari)
▪️avocado diced


  1. Roast broccoli, sweet potato, and mushrooms on a pan with olive oil, salt and pepper. Roast at 350 for approx. 30 minutes or until they are all cooked and sweet potatoes are soft.
  2. Slice cabbage and roast in pan with olive oil, s+p until soft, remove from pan.
  3. Slice up cubes of firm tofu (or tempeh), roast in pan with oil and tamari or soy sauce drizzled on.
  4. Make quinoa in pot, 1 cup quinoa to 2 cups water, add salt and pepper.
  5. Add all ingredients to a bowl, top with avocado and drizzle with chipotle lime sauce (ingredients below).

Chipotle Lime Sauce

▪️Chop up chipotle chilies in adobo sauce ( in Mexican section at grocery store)
▪️squeeze 2 limes
▪️a squirt of mayonnaise (or can sub with cashew cream this for a vegan bowl)
▪️a generous amount of olive oil
▪️salt and pepper
▪️a small drizzle of Maple syrup
▪️add all ingredients to a mason jar, shake up and drizzle onto bowl.