:: Slice of Emma ::


June 15th, 2017
Healthy, Whole Food, Plant Based Recipes by Emma

Recipe #15 ::

Super Food Bowl

People who know me well know that I love to eat meals that are quick, easy, and healthy. I prefer to cook in and rarely eat out. If I eat out, most often you will find me at Eve Encinitas or Trilogy Sanctuary in La Jolla.  I do however enjoy my wine and occasional indulgent dinner at a fine restaurant. Super Food Bowls are an amazing and nutritious way to have a satisfying vegan meal, which also looks pretty!  Especially right now, my life is busy, and it is about to get even busier with my move to San Francisco and new promotion.  I want to maintain a healthy diet and make food that does not take too long to create.  This superfood macro bowl I made for a friend who is an incredible musician, Dave Kemp DTO Music (http://dtomusic.com/).  I ran into Dave at many yoga festivals, and finally thought to myself- I need to be friends with this ambitious like-minded soul.  With tens of thousands of followers, DTO Music is already making ripples across the globe as he plays his own produced music live at yoga festivals across the United States and other countries. I am fortunate that Dave is helping me with fulfilling a dream- to produce a track and play music in the track. We are working on a track with my handpan.  Stay tuned!  DTO Music new album with this track will be on Spotify in October 2017.

Most of the ingredients I throw in my superfood bowls are whole ingredients that I have in the fridge that need to be used (ie: cooked quinoa, tofu taco meat, roasted veggies, raw veggies, fermented veggies, etc.). Often times you can catch me turning left-overs into a whole new superfood meal, as well! Thus, superfood bowls in all forms (breakfast, lunch, and dinner) are my jam. Throw everything in a bowl and boom chicka- you’ve got yourself a meal.


Roasted Veggies:

2 cups fresh Brussels sprouts

2 cups fresh butternut squash

2 tbsp rosemary

2 tbsp olive oil

1 tsp sea salt


1 cup quinoa

2 cups water

1 tbsp olive oil

1 tsp sea salt

Sauteed veggies:

1 shallot

1 zucchini sliced

2 garlic cloves minced

1 tbsp olive oil


2 tbsp tamari almonds

2 tbsp mulberries

1 avocado sliced

Vegan pesto (see previous vegan pesto recipe)

Directions: Preheat oven to 375 degrees. Spread squash and Brussels sprouts mixture on pan. Roast 35 minutes or until tender. While vegetables are roasting boil water and add quinoa once water comes to boil. Simmer on low for 15 minutes. In a pan saute shallot until tender, add zucchini and sauté 4 minutes, add garlic and turn to medium low and sauté 2 minutes. Once everything is cooked, serve the food in large bowls. Portions make 2 servings. Separate each portion so that you can mix as you go along.  Add mulberries, almonds, and vegan pesto to the top of bowl.



Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods.  For the past seven years I have shared recipes with friends and family and past two years through my blogging.  I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition.  I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body.  My recipes are all gluten free and vegan. 

My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life.  My whole foods diet keeps me energized to work hard and fuel my fitness routine.  Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel.  Please reach out to me anytime you have a question whether it be about travel or my recipes.

I am excited to share my passion and creativity with you.  Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.

My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.


:: Remember to follow me on ::