I have come to really enjoy building bowls for dinner…so much so I prepare them at least two or three times a week. I almost always top mine off with avocado, but this sauce is pretty damn good! After all, the secret to a good bowl is in the sauce!
Becuase I always have assorted roasted veggies in my fridge, they are always part of my bowls. For grains. I usually use left over roasted or steamed sweet potatoes. Sometimes quinoa or rice, espeically my sushi rice if I am running a long run or race the next morning.
For my protein source, I LOVE a runny egg or a veggie burger. This Tofu is amazing too and I love marinated Tempeh…I promise to share my favorite scramble with you guys soon. If you haven’t tried my chickpea salad, plan on making extra for your next build a bowl. I love throwing on some Crispy Nuts and or seeds for crunch or my Savory Granola. And finally, avocado but this Magical Avocado Sauce from Pinch of Yum is to die for!
To be perfectly honest, there is not a wrong way to build a bowl except don’t forget the greens and veggies. But seriously friends, the difference between an EPIC bowl and an average bowl, is the sauce.
Depending on what I am in the mood for, this sauce is probably my favorite. My husband’s prefers this one. However, do yourself a favor, make this Magical Avocado Sauce. It’s as good as my Guacamole….and that’s pretty damn good!
Speaking of good…I believe I am getting better at finding my 5K pace. I repeated the above workout one more time with a total of 8 reps. Each 5K rep was just under an 8 minute mile pace and I ran the same distance for all 8, (.approximately .26 miles).
Yes I was breathing much harder the final two reps but if I am not mistaken, that means I did the workout correctly. “It’s not suppose to be a walk in the park… right Coach MK.”
OK…I am hungry! How about you? Ready to build some bowls??
FOR THE MAGICAL AVCADO SAUCE
INGREDIENTS:
- 2 clove garlic
- 1 jalapeño, partially seeded optional
- 2 green onions, trimmed
- 1 small bundle of cilantro
- 1/4 cup roasted, crispy pumpkin seeds/pepitas (pistachios work too!)
- 2 large avocados, pitted
- 1 tsp. Pink Himalayan sea salt
- juice of 2 large limes
- 2 Tbsp. extra virgin olive oil
- splash of water
DIRECTIONS:
- In a food processor or blender, pulse the garlic, jalapeño green onions, cilantro and pumpkin seeds until chopped.
- Add the flesh of the avocados, salt, lime juice, oil, water and pulse until it’s chunky-smooth.
- We want it to look more like a sauce than guacamole, so taste, and add a splash more citrus, oil or water to taste. Set aside. This can be made up to two days in advance.
How often do you build bowls?
What’s your favorite sauce?
What’s your favorite race distance?
How hot is it where you live?
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