The Bowl

It all started with the Chipotle burrito bowl. When I ate meat, I'd get it with chicken. Now, I get it with grilled veggies. I always top it with guacamole rather than cheese, and add black beans and pico de gallo. With the bowl's base of brown cilantro lime rice, it makes for one delicious dinner.

After reading a bunch of vegan cooking blogs and cookbooks, I discovered that the bowl is a versatile and balanced meal, combining whole grains, protein and veggies. Although I'm not vegan, I often eat vegan when I make a bowl. I've just discovered smoked tofu which is a delicious protein to add to a bowl. But today, I'm skipping the vegan part and embracing dairy in my bowl.

Building the bowl

My lunch bowl today consists of quinoa, kale, peas and cottage cheese. I had a similar bowl yesterday, but added a quarter of an avocado on top. It was delicious, but sadly that was the last of my avocados and I haven't had time to go to the store.

This recipe is my basic bowl, but bear in mind that you can use any grain, such as rice, millet or bulgur, any veggie you have on hand, and any protein, whether it's meat, vegetarian or vegan. I chose kale and peas because they are quick-cooking and I don't want to spend too much time making lunch. Usually I use beans or tofu, but today I used cottage cheese because I had some in my fridge and I love it.

The finished bowl

Quinoa, Kale, Peas and Cottage Cheese Bowl

1/4 cup uncooked quinoa
2 cups kale, shredded
1/2 cup frozen peas
1/2 cup cottage cheese

Cook quinoa according to package directions. Meanwhile, steam peas and kale either in a steamer or in the microwave.

Once quinoa is done, top with veggies and dollop your cottage cheese on top. Mix well and enjoy!