Monks Bowl


(4.2/5, 25 votes)

Monk's Bowls, layers of fresh greens and grains draped in a flavorful soup, and topped with anything seasonal from chopped avocado to dried cranberries.


For Harvest Soup:
1 ¾ cups blanched almonds
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups carrot juice
2 cups water
1 tablespoon fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons nutritional yeast
2 teaspoons sea salt

For Monks Bowl:
1 cup kale, raw and chopped (may blanch if desired) or 1 cup baby spinach
1 cup brown rice, cooked or 1 cup quinoa, steamed
1 avocado, chopped
½ cup butternut squash, roasted
¼ cup dried cranberries


For Harvest Soup:

1. Blend all ingredients in a blender to creamy smooth.  Find the rest of the recipe here:

For Monks Bowl:

Two versions of a Monk's Bowl:

1. Put raw, chopped kale into a deep soup bowl.  Layer steamed brown rice on top.  Pour Harvest soup over all, and top with a scoop of roasted butternut squash.  Finish with dried cranberries.

2. Put chopped baby spinach into a deep soup bowl.  Layer with steamed quinoa.  Pour Harvest soup over all, and top with chopped avocado.

Recipe courtesy of Robert Reid, The Organic Café, 2011.