Veggie Bowls – Cooking From The Garden

garden vegetable recipesI don’t know about you, but I am harvesting the fruits of my labor from the garden right now. Spinach, carrots, and snap peas from the raised beds, tomatoes and peppers from the greenhouse, sprouts from the farmers market. In fact, there are so many fruits and veggies making their way into my kitchen right now, that I am having a hard time keeping up. Some will be frozen or canned, but we also want to take advantage of the freshness of the season and eat some of them right now.

Enter, veggie bowls. There really is no right or wrong way to make a veggie bowl. Ideally, you use whatever you have on hand, add some beans, quinoa, rice, noodles, or tofu, and top with a dressing. Yum!

I’m going to share the recipe for two veggie bowls that I created this week for family dinners.Teriyaki bowl with garden vegetables

Teriyaki Bowl

Serves 4

Cook the lentils according to directions on the package and add Better Than Bouillon to the water. (Trust me, this brand lives up its name and is better than the cubes of bouillon.)

Sauté the pepper, carrots, garlic, and zucchini in olive oil until lightly browned. I add a little Annie’s Asian Sesame Dressing while sautéing for added flavor.

Arrange all ingredients in individual bowls, top with crumbled feta.Goddess vegetable bowl

Goddess Bowl

Serves 4

Divide the spinach between 4 bowls. Add 1/2 can (or however much you like) black beans to each bowl. Add kelp noodles.

Shred the beets, carrots and cabbage separately and add to bowls. Add sprouts, avocado slices, and cherry tomatoes. Top with dressing.


These bowls are so simple to make, yet so delicious! Just remember the three components:

  • raw or sautéd vegetables
  • beans, noodles, tofu, grain, or protein
  • delicious dressing

If your refrigerator and counter look anything like mine, you can make a different veggie bowl every night of the week. What will you add to yours?

Some of my favorite ways to use vegetables from the garden -- veggie bowls!

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