#vegan #plantbased #glutenfree #protein #bowls
Let’s talk bowls!
What makes a really great bowl?
Bayla, wait, why do I even want to eat bowls?
Bowls are a really quick way to get dinner on the table that covers all the food groups, are filling and oh, of course, tastes freak’n awesome!
Plus, they pack up nicely for the road.
So, what goes into an awesome bowl?
🍛 You want your base- (usually a grain).
🍛 Then you want some sort of protein
🍛 Then a vegetable
🍛 A great tasting sauce
🍛 and then the toppings. Oh, the toppings!
This here is a burrito bowl. Now you can go simple here, which is awesome.
Some basmati rice, canned black beans, quick homemade salsa, and a creamy sauce. Great!
I took mine to the next level because well, it’s me. Plus, I’m making this bowl for others to order, so I gotta make it super extra special. Right?!
Here is what’s in my bowl:
🥑 Mexican Spiced Rice
🥑 Creamy Mexican Black Beans
🥑 Roasted Butternut Squash and Sweet Red Onions
Cashew Sour Cream
And because I love you so much, I am going to share with you my recipes for the components of this bowl 🤗. Come on, keep scrolling…
Obviously, you can also order it from VEG OUT DELIVERY if you’re in Israel, so don’t fret.
Sign up for our exclusive waiting list, and we will let you know as soon as we launch and are open for orders. 🥳️ (Sign up here for the waiting list)
Burrito Bowl Components
- Mexican Yellow Rice
- Creamy Black Beans
- Roasted Butternut Squash
- Cashew Sour Cream
- Spicy Green Pepper
- Parsley/ Cilantro
MEXICAN SPICED RICE (6 servings, serving size ½ cup)
- 1 cup Long Grain Rice
- 2 Tbsp Light Olive Oil
- 1 small onion finely diced
- 1 small red bell pepper, seeded and finely diced
- 4 cloves garlic, minced
- 1 cup crushed tomatoes,
- 1½ cups vegetable stock or water
- ½ tsp Ground Tumeric
- ½ tsp ground cumin
- 1 tsp Granulated Garlic
- ½ tsp oregano
- Salt and pepper to taste
- In a saucepan, add the olive oil along with the onion, bell pepper, and garlic and let them cook together over medium heat until the onion becomes translucent.
- Add the rice, stir it around with the onion mixture for about a minute.
- Add the tomato sauce, chicken stock, turmeric, cumin, oregano, granulated garlic, salt, and pepper.
- Place a lid on the pot, reduce the heat to medium-low and simmer for about 15 to 20 minutes or until the rice is tender.
- Fluff it up with a fork.
CREAMY BLACK BEANS
- 2 cups of black beans, rinsed and picked over
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ cup crushed tomatoes
- Kosher salt
- Soak the beans in a pot of water overnight. Drain.
- Place black beans in a pot, then add enough water to cover (about 9 cups). Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. Spoon off any white foam that collects on the top. Watch that pot doesn’t overflow.
- Add 2 teaspoons salt and the crushed tomatoes. Add the cumin and oregano.
- Simmer, uncovered, stirring occasionally until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving. Should be thick and creamy.
ROASTED BUTTERNUT SQUASH
- 1 large or medium Butternut squash
- 1 large red or white onion
- 1/4 cup of olive oil
- Pinch of salt 🧂
- Pre-heat oven to 300c/570f. Peel the skin of the butternut squash with a peeler.
- Begin hacking open your butternut squash. Remove the seeds. Once cut down into more manageable sizes start slicing into cubes.
- Place in one layer on a baking sheet lined with paper. Slice onion in half, remove skin and cut into 8ths. Keeping the chunks together. Add this to the butternut squash.
- Drizzle with the olive oil and sprinkle with salt. Use your hands to mix up and make sure everything is well covered in oil. Place in oven and cook for about an hour or so. Check after 30 minutes. You want to see some browning on the vegetables. If not browned yet, turn the up the heat a little. If already browned turn down the heat a bit and mix up with a large spoon. Return to oven.
- After an hour the butternut squash should be cooked through and well, buttery. Let cool.
- 1 1/4 lbs ripe tomatoes (about 5 – 6)
- 1 cup of diced tomatoes
- 2 green onions, ends trimmed, chopped into thirds
- 1/3 cup chopped red onion (about 1/4 of a medium)
- (1 jalapeno pepper, seeded and roughly chopped) (optional, for spicy salsa)
- 1/3 cup fresh cilantro (about a handful)
- 1 large clove garlic, roughly chopped
- 2 Tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- Salt and pepper to taste
- Combine all ingredients in a food processor and pulse in 1-second bursts until all ingredients are finely chopped.
- Store in the refrigerator for up to 1 week.
- 3 avocados, ripe
- 1/2 small onion, finely diced
- 3 tbsp, fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 1/2 tsp sea salt
- Slice the avocados in half, remove the pit and skin, and place in a mixing bowl.
- Mash the avocado with a fork and make it as chunky or smooth as you’d like.
- Add the remaining ingredients and stir them together.