Everything-But-the-Kitchen-Sink Bowl
A true “what’s left in the fridge” dinner.
Some nights, dinner is less of a plan and more of an improvisation.
This was one of those. We had a bit of everything leftover, the bean salad from earlier in the week, roasted summer squash (from that massive one we couldn’t finish), Yolele fonio for a base, a quick spicy tomato sauce on top, and a scoop of guacamole because, why not.
It’s the kind of meal that reminds me how forgiving real food can be. Not every dinner has to be curated; sometimes it just needs to come together.
How to Adapt This Meal
For extra protein:
Add grilled chicken, shrimp, salmon, tofu, or tempeh.
Mix a fried or poached egg on top for an easy boost.
For more veggies:
Toss in roasted bell peppers, spinach, or zucchini.
Top with shredded greens
Add a side salad with citrus or vinegar dressing to balance the richness.
To adjust for allergies or preferences:
Grain-free: swap fonio for cauliflower rice or quinoa.
Nightshade-free: skip the tomato sauce and use a roasted carrot or beet purée.
Nut-free: keep guacamole or swap for a tahini-lime drizzle.
Kid-friendly:
Serve the components separately, bean salad, squash, guacamole, and let them mix as they want.
Tone down the spice in the tomato sauce if needed.
Balance tip:
This bowl already hits a mix of fiber, healthy fats, and plant protein. For a fuller plate, pair with fruit or a small yogurt (dairy or plant-based) to round it out.