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Bowl Building.

Because we're all building something.

I’m not 100% sure what my obsession is, but I LOVE bowls! Maybe it is because they are so easy to personalize, or maybe it is because you can combine a plethora of textures, colors and flavors. Whatever it is, bowls are sure fun to build.

My good friends @twailes16 and @maximillian.martins gifted me Molly Watson’s (@mollywatsonaf) book, “BOWLS” for my wedding shower in April, and it has provided me with so much inspiration! This book breaks down the best ways to roast, sear and prepare every type of veggie & meat. It also has great recipes for sauces that can bring your bowl together. Since I am not one to follow one recipe, this book single-handedly is the best resource I have in my kitchen for almost everything.

So, as a friendly reminder that we are all building something, I built 3 bowls to help satisfy you to the weekend. All recipes are vegan, but you can easily add meat, cheese and fish if you prefer! (You'll see I personally added a couple shrimp to my last bowl :)) Feel free to double recipes for leftovers!

First Up: BBQ Cauliflower Ranch-Style Farmers Bowl

Servings: 2

Prep Time: 5-10 minutes

Cook Time: 30 minutes


  • 1/2 a head of cauliflower (I normally cook the whole head for leftovers)

  • 1/4 - 1/2 cup of Annies Organic BBQ Sauce

  • 1 1/2 tablespoons of coconut oil, separate, 1/2 & 1 tablespoon & melt

  • Salt

  • 2 ears of corn

  • Red onion, finely chopped

  • 1/2 can of 365 organic black beans, rinsed & drained

  • 2 small handfuls of organic bean sprouts

  • 2 large handfuls of romaine lettuce, chopped

  • Follow Your Heart vegan ranch dressing


  1. Preheat oven to 400 degrees

  2. Break up cauliflower head

  3. Mix cauliflower, BBQ sauce, 1 tablespoon of coconut oil & about a teaspoon of salt together in large mixing bowl.

  4. Evenly disperse cauliflower on baking sheet

  5. Place in oven for 30 minutes, and flip half-way

  6. While cauliflower is in oven, heat grill-pan on medium heat.

  7. Place 2 ears of corn on medium heat.

  8. Brush coconut oil onto all surface areas of the corn

  9. Turn corn every 5-10 minutes. Should be done when cauliflower is tender.

BOWL Preparation

  • Evenly split romaine lettuce into two bowls

  • Then add cold ingredients: black beans, sprouts, red onion

  • Using a chef’s knife, cut corn off of ear and add to bowl

  • Add roasted bbq cauliflower and dress with Follow Your Heart Vegan Ranch Dressing

Note: I typically add 1/4 cup of lemon juice, 1/4 of water & a pinch of salt to pre-made dressings. Feel free to use it as-is too!

Second: Roasted Fall Veggie Bowl with Crunchy Chickpeas

Servings: 2

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 2 turnips, chopped into half medallions

  • 1 head of baby broccoli

  • 1 cup of dry red quinoa

  • 2 large handfuls of baby kale

  • 1 can of 365 organic chickpeas

  • 1 clove of garlic, minced

  • Sea salt

  • Paprika

  • Chili powder

  • 1/4 cup olive oil

  • Lemon juice from half of a lemon


  1. Preheat oven to 400 degrees

  2. Rinse chickpeas & spread evenly on baking sheet

  3. Cut stems off of broccoli & place evenly on a second baking sheet with turnips, evenly coat with coconut oil & salt to taste

  4. Place both baking sheets in oven.

  5. While chickpeas & broccoli are in oven, bring a large saucepan to medium heat, add a small spoonful of coconut oil to water and add quinoa.

  6. Let quinoa simmer for 15 minutes or until water is absorbed. Add salt to taste.

  7. Combine olive oil, 1 teaspoon of salt, garlic and lemon juice in small mixing bowl. Whisk until it becomes a smokey yellow color.

  8. Add dressing to baby kale, and massage.

BOWL Preparation

  1. Separate quinoa, turnips and broccoli amongst two bowls

  2. Add dressed kale and sprinkle crunchy chickpeas on top

  3. Enjoy!

Last, but Not Least: Cozy Mushroom & Turnip Soba Noodle Bowl with Crispy Quinoa

Servings: 2

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 2 turnips, chopped into quarter medallions

  • 1 1/2 tablespoons of coconut oil, melted

  • 2 whole portabella mushrooms, lightly chopped (long way) Save stems for broth.

  • 2 cups of shredded brussel sprouts

  • 1/4 cup of red quinoa

  • 4-8 oz of soba noodles

  • 1- 2 tablespoons of coconut oil

For Broth

  • 1 tablespoon of sesame oil

  • 1 tablespoon of coconut oil

  • 2 cloves of garlic

  • 4 scallions, chopped

  • 1 1/2 inches of minced fresh ginger

  • 2 portabella mushroom stems, finely chopped

  • 1/4 cup of soy sauce

  • 2 cups of 365 vegetable broth

  • 1 cup coconut milk

  • 1 tablespoon of maple syrup


Vegetables & Quinoa

  1. Preheat oven to 400 degrees

  2. Place turnips, brussels & mushrooms evenly amongst 1-2 large baking pans

  3. Brush with melted coconut oil & salt, and place in oven, flip after 15 minutes

  4. Spread 1/4 cup of dry rinsed red quinoa on small baking pan, brush with remaining coconut oil & sea salt & place in oven. Mix every 5 minutes for 25 minutes.

  5. Cook noodles as directed on package. (should take about 10 minutes)


  1. Add coconut oil, scallions, garlic, sesame oil, ginger & portabella mushrooms to cast-iron pan on medium-high heat.

  2. Once mushrooms look tender (5-10 min), add soy sauce, vegetable broth, coconut milk & maple syrup. Feel free to add more liquid ingredients if you want more broth.

  3. Simmer on medium, until vegetables are done

Building the bowl!

  1. Once vegetables are roasted, add 1/2 cup of broth to bowl.

  2. Add, turnips, brussel sprouts & mushrooms to bowl

  3. Sprinkle crispy quinoa on top.

  4. Enjoy with a spoon & fork, recommended

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