Tag: bowl

June 2, 2024 Entrees, Recipe

Lemon Pepper Quinoa Bowl

When the temps start to rise, I start to crave simple grains and veggie meals. That being said, if you don’t cook them right, veggies and grains can be boring and lacking flavor. Not! This! Meal! The lemon, pepper, and garlic flavors pack and punch and complement each other perfectly. It will no doubt leave you wanting more!

Ingredients

  • 1 c tri-colored quinoa
  • 1/4 c garlic hummus
  • 1/2 head of cauliflower 
  • 1/2 head of broccoli 
  • 1 zucchini 
  • 1 yellow squash 
  • Juice of 1/2 lemon
  • Extra virgin olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash and chop the veggies. Add them all to a mixing bowl and coat in EVOO. Then add salt and pepper and toss again. 
  3. Spread the seasoned veggies on a lined baking sheet and roast for 15-20 minutes, until a fork sticks through easily and the bottoms are a bit crispy.
  4. While the veggies are roasting, cook the quinoa according to package directions. 
  5. When the quinoa is cooked, remove from the stovetop and place in a serving bowl. Add lemon, salt, pepper and garlic hummus and mix well.
  6. Remove the veggies from the oven and add to the quinoa mixture. 
  7. Serve and enjoy!

I love it when you guys message me telling me you made an HxH meal! If you make this one, let me know in the comments below or over on Instagram @healthbyhaven. 

March 14, 2024 Entrees, Recipe, Salads

Blueberry & Pickled Onion Greens & Grains Salad

I love making this showstopper salad for a potluck, family dinner or as meal prepped lunches! Be sure to prep your quinoa and pickled onion ahead of time if you’re trying to toss in a bowl for a quick lunch. The flavor combo is so good, and the greens and grains together help keep you satisfied until your next meal.

Ingredients (makes 1 serving)

  • 1 c spinach
  • 1/2 c cooked tri-colored quinoa 
  • 1/4 c pickled onion
  • 1/4 c blueberries
  • 1/2 avocado, diced
  • Your favorite balsamic vinaigrette or balsamic vinegar and olive oil

Directions

  1. Cook quinoa according to package directions.
  2. While the quinoa is cooking, prep the remainder of your salad. Combine spinach, pickled onion, blueberries and avocado and toss well in dressing.
  3. Add in the quinoa and toss again. Enjoy! 

Pro tip – pickled onions are super easy to make – you just have to prep them in advance and store them in an airtight jar in the fridge. Check out my recipe here!

Follow @healthbyhaven on Instagram for more recipes like this! 

March 7, 2024 Entrees, Recipe, Salads

Mediterranean Couscous Salad

I love a greens and grains salad, especially in the colder months. I’ve also been lovingggg the olive and sun-dried tomato combo lately. Enter this Mediterranean Couscous Salad. It’s warming and jam-packed with flavor. It’s sure to be a hit at a party, or bring some brightness into your work-day lunch.

Ingredients (Serves 4)

  • 2 c arugula
  • 1/2 c arugula sprouts 
  • 2 c couscous 
  • 1 c cherry tomatoes
  • 1 c sun-dried tomatoes
  • 1/2 c green olives
  • 1/2 c kalamata olives 
  • 2 avocados, sliced 
  • Roasted garlic, smashed (to your heart’s desire!)
  • Balsamic vinegar 
  • Garlic-infused extra virgin olive oil (or use regular) 
  • Black pepper 
  • Coarse sea salt

Directions

  1. Cook the couscous according to package directions.
  2. While the couscous is cooking, add the arugula and arugula sprouts to a large mixing bowl.
  3. Add the couscous to the salad bowl and mix well.
  4. Add the cherry and sun-dried tomatoes, green and kalamata olives, sliced avocados and smashed roasted garlic. Mix well.
  5. Top with black pepper and coarse sea salt. 
  6. Drizzle with garlic-infused extra virgin olive oil and balsamic vinegar.
  7. Serve at a dinner party, to your family, for your personal feast or prep for your week’s lunches. Enjoy!

Give me a shout when you try this tasty salad! I LOVE hearing from you in the comments or on Instagram @healthbyhaven. 

January 19, 2024 Entrees, Recipe

Green Goddess Bowl

Another amazing vegan meal made by my amazing non-vegan husband! The combo of fresh and warming ingredients hit the spot every time. This is a common dinner in our house, but it would also be a great meal prep for lunches for the week!

Ingredients
Serves 4

  • 1 container of arugula
  • 1 c tri-colored quinoa 
  • 10-12 oz of mini colorful potatoes, halved
  • 2 zucchini, coined 
  • 1 avocado, diced
  • Vegan feta, to taste
  • Green goddess salad dressing from primal kitchen
  • Red wine vinegar 
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Garlic powder 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cook 1 c dry tri-colored quinoa according to package directions.
  3. While the quinoa is cooking, chop the potatoes and zucchini. Toss in extra virgin olive oil, salt, black pepper and garlic powder. Spread on a baking sheet and bake for 15-20 min or until tender. 
  4. Once the quinoa, potatoes and zucchini are done, add to a bowl of arugula. 
  5. Top with vegan feta crumbles (or regular if you prefer!), avocado, dressing, a splash of red wine vinegar and extra seasoning as you like.
  6. Toss and enjoy!

Let Billy and I know if you make this yummy bowl by commenting below or tagging me in your creations on Instagram @healthbyhaven!

March 12, 2023 Breakfast, Entrees, Recipe

Farro Brunch Bowl

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If you know me at all you know I loveeeee breakfast food. Breakfast for dinner? Sign me up! In all the cold and dreary weather we’ve been having in Knoxville lately, my body has been craving warming, filling foods. I knew I had to make some sort of veggie-grain-breakfast bowl and this Farro Brunch Bowl is pretty fantastic, if I do say so myself! But don’t just take my word for it – whip it up and try it for yourself! 

Ingredients
Serves 2

  • 1 c cooked farro 
  • 1/4 white onion, diced
  • 1/2 bundle of asparagus
  • 1/2 c cherry tomatoes
  • 1 large handful of spinach 
  • 2 eggs
  • 1 avocado
  • 1/4 c vegan parmesan (or sub regular cheese if dairy is your friend!)
  • Coarse sea salt, black pepper, garlic powder, dried dill and dried parsley, to taste 
  • 1 – 2 tbs extra virgin olive oil

Directions

  1. Cook the farro according to package directions.
  2. While the farro is cooking, sautee the diced onion on low heat in the extra virgin olive oil for 3 – 5 min. I used some homemade garlic infused olive oil here and it was sooo tasty!
  3. Next, add the chopped asparagus and cook until slightly soft. 
  4. While the asparagus and onion are cooking, fry two eggs in extra virgin olive oil. 
  5. Take the farro off the stovetop and mix in the vegan parmesan and spices, to taste. 
  6. Add the tomatoes and spinach to the onion and asparagus when the eggs are about to come off and just cook until they are just a bit wilty (1 – 2 minutes). 
  7. Add all the veggies into a bowl with the farro and top with the fried eggs and diced avocado.
  8. Enjoy!

I hope you enjoyed this super easy Farro Brunch Bowl! It’s delicious and filling any time of the day. Make sure to let me know when you make it by commenting below or tagging me in your recipe photos on Instagram @haven_quinlan! 

February 6, 2023 Entrees, Recipe

Amazing Mediterranean Bowl

This Amazing Mediterranean Bowl was inspired by a dinner I made with my friend Hannah while visiting Columbia one weekend. I’ve made a few tweaks, but every time I make this bowl I think of her. 🙂 I’ve been having it for my lunches this week, so I had to share. It’s super easy to make and soo yummy!

Ingredients

Serves 2

  • 2 c arugula
  • 1 c tri-colored quinoa 
  • 1/2 c crumbled feta (or sub vegan feta)
  • 6 – 8 frozen falafels (You can find these in the freezer section of the grocery store. Just try to find a clean version. Remember the fewer ingredients the better!)
  • 1/3 cucumber, diced
  • 1/2 c cherry tomatoes
  • 1/4 c black olives
  • 1/4 c Kalamata olives
  • 2 tbs garlic hummus 
  • 2 tbs vegan Greek yogurt
  • Sea salt, pepper, dried dill, to taste 

Directions

  1. Heat up your falafel in the oven according to the package.
  2. Cook quinoa according to the package.
  3. Add quinoa and arugula to a large salad bowl.
  4. Top with all other ingredients.
  5. Add salt, pepper, dill and a dollop of vegan Greek yogurt and garlic hummus.
  6. Mix it realll goood and enjoy!

I hope this recipe brought some inspiration to spice up your working lunch or weeknight dinner! Send me a photo of your Mediterranean Bowl on Instagram @haven_quinlan or comment your favorite additions below!

July 15, 2022 Entrees, Recipe

Summer Roasted Veggies & Lemon Rice

Sometimes in the summer when it’s too hot to think, I like to throw together this superrrr simple dish. It’s packed full of veggies and takes about 5 min of prep work. Then just boil your rice, roast your veggies, and toss in a bowl to enjoy!

Ingredients 

Serving size – 1 main dish or two sides

  • 1 c frozen summer veggie medley from the freezer section of your grocery store. I found mine at Whole Foods. OR prep your own veggie mixture of summer squash, zucchini, carrots, green beans, onion, and bell pepper
  • 1 c cooked rice 
  • Avocado oil, course sea salt, pepper, garlic powder – to taste
  • 1 tbs freshly squeezed lemon juice
  • Vegan shredded parmesan to your heart’s desire! 
  • Sprinkle of dried parsley 

Directions

  1. Cook your rice according to the package. 
  2. As the rice is cooking, toss your veggies in avocado oil, salt, pepper, and garlic powder, to taste.
  3. Next, roast your veggies at 425 on a tray lined with parchment paper.
  4. When your rice is done cooking, add it to a bowl and mix in 1 tbs freshly squeezed lemon juice, a sprinkle of course sea salt an garlic powder, and grated vegan parmesan (measure with your heart!).
  5. Top your rice with the roasted summer veggie medley. 
  6. Sprinkle dried parsley on top.
  7. Enjoy!

Did you like this Summer Roasted Veggies & Lemon Rice recipe? If so, let me know in the comments below and over on Instagram @haven_quinlan! 

April 4, 2021 Entrees, Recipe

Billy’s Sauteed Veggie, Chickpea, & Quinoa Medley

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This delicious, plant-based dish was created by my wonderful and talented fiance, Billy! Fun fact- he also enjoys getting creative in the kitchen and actually used to do most of the cooking in our relationship (I did the baking!). This yummy veggie medley makes a perfect side or main dish! You can add grilled chicken if you eat meat, or enjoy it alone. The protein from the chickpeas will keep you full and satisfied. 

Ingredients

Serves 3 – 4

  • 1 c dried multi-color quinoa
  • 1 tbs avocado oil
  • 1 white onion, diced
  • 1 tbs minced garlic 
  • ½ red bell pepper, chopped
  • ½ orange bell pepper, chopped 
  • 1 container of multi-colored cherry tomatoes, halved 
  • 1 can of chickpeas, drained and rinsed 
  • 2 heaping handfuls of fresh spinach 
  • Salt, pepper, dried oregano, and dried basil to taste
  • Your favorite zesty Italian dressing (look at the ingredients list and try to pick one with low or no sugar added!)
  • Optional: top with parmesan, vegan parmesan, and/or add grilled chicken

Directions

  1. Cook the quinoa according to the directions on the package. 
  2. While the quinoa is cooking, heat the avocado oil in a frying pan on medium heat. Add the minced garlic and onion and saute for 2 – 3 minutes. 
  3. In a separate bowl, toss the bell pepper, tomatoes, and chickpeas in roughly ¼ c italian dressing. 
  4. Next, add the seasoned vegetable mixture to the frying pan and cook for 5 – 7 minutes. Sprinkle salt, pepper, dried oregano and basil to taste.
  5. Lastly, add your fresh spinach and cook for another few minutes. If you like your spinach slightly wilty, 1 – 2 minutes will do. If you prefer it fully cooked, 3 – 5 minutes will work.
  6. Serve the vegetable mixture on top of a bed of quinoa and enjoy!


Let me know what you think when you make Billy’s recipe by leaving a comment below or on Instagram @havenspanyer! We’ve added this into our weekly rotation, and I have to say I am loving it!