#BowlFood Instagram Photos & Videos

BowlFood - 50k posts

Latest Instagram Posts

  • Falafel bowl 💫 I am a fan of bowl food because it is a fun way to eat the rainbow and also a good way to use up bits & pieces in the fridge at the end of the week 😂🎨 My bowl has falafel (obv. ☺️), brown rice, hummus, olives, cucumber, carrot, red cabbage, sweet potato, avocado, roasted brussel sprouts & some crispy kale #bowlfood #eattherainbow🌈 #falafel
  • Falafel bowl 💫 I am a fan of bowl food because it is a fun way to eat the rainbow and also a good way to use up bits & pieces in the fridge at the end of the week 😂🎨 My bowl has falafel (obv. ☺️), brown rice, hummus, olives, cucumber, carrot, red cabbage, sweet potato, avocado, roasted brussel sprouts & some crispy kale #bowlfood #eattherainbow 🌈 #falafel
  • 12 1 2 hours ago
  • So schmeckt der Frühling. 💚
Nehm Dir bei uns eine Auszeit und genieß die Sonne, mit einem frischen Salat aus unserem Angebot oder Deinem ganz eigenen Mix. 😋
#makefoodgreatagain #makefood
  • So schmeckt der Frühling. 💚
    Nehm Dir bei uns eine Auszeit und genieß die Sonne, mit einem frischen Salat aus unserem Angebot oder Deinem ganz eigenen Mix. 😋
    #makefoodgreatagain #makefood
  • 54 2 4 hours ago
  • Quick, aromatic tomato chickpea & spinach curry. Recipe. A super simple & tasty curry. Nicely spiced with aromatics, rather than hot chilli heat, it’s surprisingly satisfying, wholesome & flavour packed considering how few ingredients it has. The ingredients list looks long, but 7 of them are spices I keep in my spice cupboard anyway. The rest are store cupboard staples too.🙂 This curry could be ready and on the table in under 30mins, but it is even better if allowed to sit for a few hours, so the flavours develop and deepen into a fabulous subtly spiced aromatic curry. The flavours slowly build as you eat it, leaving a lovely warming spice on your tongue. Delicious eaten on its own or as an accompaniment to other dishes. 😋It’s naturally vegan too if that’s a requirement! 
Quick Tomato, Chickpea & Spinach Curry
1 tbsp oil
1 large onion, sliced
2 cloves garlic, crushed
2cm square fresh ginger, minced
½ tsp ground coriander
½ tsp sweet paprika
½ tsp mustard seeds
½ tsp ground cumin
½ tsp turmeric
2 cardamom pods, seeds crushed
¼ tsp ground chilli or cayenne
400g tin chopped tomatoes
400g tin chickpeas
1 tsp balsamic or red wine vinegar
Salt & pepper
250g fresh spinach 
Heat oil in a large pan. Add onion, garlic & ginger. Put lid on and sweat for 5 minutes until starting to soften.
Add all the herbs & stir to toast & combine.
Add tomatoes & ¼ can of water. Stir well and add chickpeas, vinegar & season with S&P.
Simmer for 15-20 mins until starting to thicken into a rich sauce.
Turn off & leave for 4hrs (or overnight in fridge) to allow flavours to develop.
When ready to serve, reheat until simmering. Add the spinach, replace the lid and leave to wilt for 4mins.
Serve with extra veg, rice, poppodoms & a sprinkle of coriander.
Serves 2-3 
#glutenfree #freefrom #homemade #bakedfromscratch #recipe #dairyfree #glutenfreevegan #vegan #curry #chickpeacurry #spinachchickpeacurry #mealsinminutes #dinner #aromatic #bowlfood
  • Quick, aromatic tomato chickpea & spinach curry. Recipe. A super simple & tasty curry. Nicely spiced with aromatics, rather than hot chilli heat, it’s surprisingly satisfying, wholesome & flavour packed considering how few ingredients it has. The ingredients list looks long, but 7 of them are spices I keep in my spice cupboard anyway. The rest are store cupboard staples too.🙂 This curry could be ready and on the table in under 30mins, but it is even better if allowed to sit for a few hours, so the flavours develop and deepen into a fabulous subtly spiced aromatic curry. The flavours slowly build as you eat it, leaving a lovely warming spice on your tongue. Delicious eaten on its own or as an accompaniment to other dishes. 😋It’s naturally vegan too if that’s a requirement!
    Quick Tomato, Chickpea & Spinach Curry
    1 tbsp oil
    1 large onion, sliced
    2 cloves garlic, crushed
    2cm square fresh ginger, minced
    ½ tsp ground coriander
    ½ tsp sweet paprika
    ½ tsp mustard seeds
    ½ tsp ground cumin
    ½ tsp turmeric
    2 cardamom pods, seeds crushed
    ¼ tsp ground chilli or cayenne
    400g tin chopped tomatoes
    400g tin chickpeas
    1 tsp balsamic or red wine vinegar
    Salt & pepper
    250g fresh spinach
    Heat oil in a large pan. Add onion, garlic & ginger. Put lid on and sweat for 5 minutes until starting to soften.
    Add all the herbs & stir to toast & combine.
    Add tomatoes & ¼ can of water. Stir well and add chickpeas, vinegar & season with S&P.
    Simmer for 15-20 mins until starting to thicken into a rich sauce.
    Turn off & leave for 4hrs (or overnight in fridge) to allow flavours to develop.
    When ready to serve, reheat until simmering. Add the spinach, replace the lid and leave to wilt for 4mins.
    Serve with extra veg, rice, poppodoms & a sprinkle of coriander.
    Serves 2-3
    #glutenfree #freefrom #homemade #bakedfromscratch #recipe #dairyfree #glutenfreevegan #vegan #curry #chickpeacurry #spinachchickpeacurry #mealsinminutes #dinner #aromatic #bowlfood
  • 20 0 6 hours ago
  • Stop by for a bowl (or two) today, we’re open till 9pm 🙌🏽✨
  • Stop by for a bowl (or two) today, we’re open till 9pm 🙌🏽✨
  • 171 4 6 hours ago
  • Argh all 6 of my burners on my Wolf Range won't work so I can't cook! But that is ok as it is quick and easy to pull together a grain bowl with no cooking needed.

So for lunch today I made an Asian bowl with the brown rice I had in the fridge from yesterday, a tin of tuna, some grated carrot, thinly sliced cabbage, some quick pickle of radish and cucumber (made by soaking in a bowl of rice vinegar and sugar for 10 minutes), and a sprinkling of both black sesame seeds and roasted seaweed. 
The best part of this dish though is the sauce. If you like chili, you have to make this sauce! I can't get enough of it. Stir together 2 tablespoons sambal olek, 1/2 teaspoon soy sauce, 1 teaspoon sesame seed oil, 1 teaspoon of sugar, 1 teaspoon of fish sauce and one teaspoon apple cider vinegar. Taste and add more sugar if needed. 
To make this dish vegan you can swap out the tuna for cubes of tofu or some shelled edamame and omit the fish sauce.
  • Argh all 6 of my burners on my Wolf Range won't work so I can't cook! But that is ok as it is quick and easy to pull together a grain bowl with no cooking needed.

    So for lunch today I made an Asian bowl with the brown rice I had in the fridge from yesterday, a tin of tuna, some grated carrot, thinly sliced cabbage, some quick pickle of radish and cucumber (made by soaking in a bowl of rice vinegar and sugar for 10 minutes), and a sprinkling of both black sesame seeds and roasted seaweed.
    The best part of this dish though is the sauce. If you like chili, you have to make this sauce! I can't get enough of it. Stir together 2 tablespoons sambal olek, 1/2 teaspoon soy sauce, 1 teaspoon sesame seed oil, 1 teaspoon of sugar, 1 teaspoon of fish sauce and one teaspoon apple cider vinegar. Taste and add more sugar if needed.
    To make this dish vegan you can swap out the tuna for cubes of tofu or some shelled edamame and omit the fish sauce.
  • 29 3 9 hours ago
  • The @BurnCyclePDX Bowl: coho salmon, avocado, bok choy, and kale are tossed in our miso vinaigrette, topped with toasted nuts, power seeds (flax, nigella, sesame), and served over Medicine™ Rice (our signature multigrain blend).
  • The @BurnCyclePDX Bowl: coho salmon, avocado, bok choy, and kale are tossed in our miso vinaigrette, topped with toasted nuts, power seeds (flax, nigella, sesame), and served over Medicine™ Rice (our signature multigrain blend).
  • 73 6 14 hours ago