Today’s post is part recipe, part template, and it’s one I use in my own kitchen EVERY day. This will be your secret weapon to making meals simply and with ease – especially warming cooked winter ones.
It’s the one-pot meal.
This means simply cooking your entire meal in the same pot. Often in cookbooks (and not even super-fancy ones either), the chef author asks you to cook the onions and garlic in one pan then prepare the broccoli separately, and so on.
And I’m sure that results in a more evenly cooked, beautiful meal. But that’s not our biggest priority, is it?
One-pot meals are for you if:
- Your goal is to fuel yourself with healthy, clean foods rather than make a masterpiece every time you’re in the kitchen.
- You’re pressed for time and are ready to take shortcuts to get in and out faster.
- You want to be able to make a meal from muscle memory while you think about more important things.
I’m giving you the recipe for my one-pot Kale Buckwheat Bowl today so you can see how it all fits together.
To bump up the energy an extra notch, this one-pot meal will be served over fresh salad greens. Adding a fresh component makes this combo of grounding and uplifting energy suitable for activities like public speaking that require extra power without being weighted down.
If you’re a visual learner, here are written directions with pictures for every step of the way. OR SCROLL down for the full recipe (plus a PDF download!)
Cook 1/4 onion chopped & 1/2 c. mushrooms on medium for 3 minutes until onions translucent.
Add 1/4-1/2 c. vegetable broth, 1/4 c. dry lentils, 1/4 c. dry buckwheat. Cook 10 minutes. Add 2 medium carrots, sliced and cook 5 minutes until al dente. Add desired spices, cook for 1 minute longer.
Toss with a bowl of baby kale and top with pumpkin seeds.
Kale Buckwheat Bowl Recipe (vegan, gluten-free, soy-free)
Makes a single-serving.
- 1/4 onion, chopped
- 1/2 c. mushrooms, chopped
- 1/4-1/2 c. vegetable broth (low-sodium)
- 1/4 c. dry lentils
- 1/4 c. dry buckwheat
- 2 medium carrots, sliced
- (opt.) your favorite spices – cumin, curry, smoked paprika, oregano, etc.
- 3-4 c. baby kale
- 1 tbsp pumpkin seeds
- Cook onion & mushrooms on medium for 3 minutes until onions translucent.
- Add vegetable broth, lentils, & buckwheat. Cook 10 minutes.
- Add carrots and cook 5 minutes until al dente.
- Add desired spices, cook for 1 minute longer.
- Toss with a bowl of baby kale and top with pumpkin seeds.
Want a gorgeous pdf of this recipe (straight from one of the custom cookbooks I include when you hire me to create you a personalized meal plan!)? I’m giving it away for free as a thank you for being in my community.
CLICK HERE to download the gorgeous printable version of this recipe. (It’s free!)
(Psst: if you’re already one of my lovely email subscribers, check your inbox for this special gift. 🙂 )
Now it’s your turn.
What’s your favorite one-pot meal combo?
Go ahead and share it in the comments because I want to know!
Warmth and joy,
I help busy female entrepreneurs make healthy living part of their business plan. As an Architect turned Plant Scientist turned Healthy Living Strategist, I offer straightforward guidance for using a powerful & nourishing plant-based diet to fuel hustle and creativity.
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