Anyone who follows me on Instagram knows I make vegan bowls at least once a week. I mix up the ingredients based on what I have but it’s all the same concept. You can use what I suggested below or pick your own vegetables. Writing out recipes is new for me so please share your feedback and comments.
I am Home Bowl
Ingredients
- 1 1/2 cups raw quinoa
- 3 cups veggie stock
- 1 package of tofu
- 1 can of black beans
- 1 package of snap peas
- 3 sweet potatoes cubed
- 1 package of portobello mushroom or any mushroom
- 2 garlic cloves minced ( 1 clove for the black beans & 1 clove for the mushrooms)
- 1/4 onion chopped
- 1 teaspoon cumin
- salt to taste
Cook your quinoa or grain mix with veggie stock and season with salt. Press the water out of your tofu. Once the water is removed from your tofu, cut into cubes, toss with olive oil, and roast at 400 °F until crispy. Next, sauté garlic and onion with olive oil in a pan then add your black beans, cumin, and salt. Simmer for about 10-15 mins until done. Trim your snap peas, then lay them out on a pan and roast at 400 °F until cooked but still have a little crisp. Peal your sweet potatoes, cut them into cubes, and lay them on a roasting pan. Roast your potatoes at 400°F until golden brown. Lastly, chop your portobello mushroom up and sauté them with garlic and olive oil in a cast iron skillet. Once all your vegetables are cooked it’s time to assemble your bowls.
Dressing
Ingredients
- 1/3 cup hummus
- 3 tablespoons tahini
- 1 tablespoon garlic onion crunch or chili paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- water about 3 tablespoons
Mix all your ingredients together in a bowl except the water. Once your mixture is combined start adding water and continue to mix until you reach your desired consistency. You want the dressing to be thin enough to drizzle on your bowls.