As a vegan, I often get asked “But…what do you EAT?” I’m sure it’s the same for all vegans. But for a new vegan, not only are they asked that, but they might also think that too!
The best advice I have for new vegans is to keep it simple. And bowls are a simple way to think about food…as in breakfast bowls, lunch bowls and dinner bowls. All of your meal in one container! The premise is always the same, and you can change the ingredients to your liking. The basic ingredients for my bowls are always the same —some veggies, a starch, a protein and a sauce. For example, my lunch bowl the other day was made up of steamed greens, with roasted sweet potatoes and tofu. Over the top I poured a delicious peanut sauce that I made from peanut butter, vegetable broth, liquid aminos, maple syrup, fresh ginger and garlic. While the sweet potatoes and tofu were in the oven, I made the sauce…and lunch was ready in about 20 minutes.
Here’s one of my favorite bowls that I make when I’m pinched for time. I call it the Un-Burrito Bowl. It’s basically a burrito in a bowl, minus the tortilla. I have enjoyed it for breakfast, lunch and dinner. It’s delicious, nutritious, super easy and is made even more luscious with Creamy Cilantro Sauce. The Creamy Cilantro Sauce recipe is from my cookbook Peruvegan, but you can also find a link to the recipe here.
THE UN-BURRITO BOWL (Serves 2)
Ingredients:
-2 cups of raw baby spinach
-2 cups of cooked Indian basmati rice (brown or white)
-1 can of black beans, rinsed and drained
-1 avocado, diced
-Salsa of your choice (peach or mango salsa go really well with this bowl)
-1 recipe of Creamy Cilantro Sauce
Directions:
Place one cup of baby spinach at the bottom of each bowl. Add one cup of cooked hot rice to each bowl. Split the can of black beans and place it on top of the rice in each bowl. Top each bowl with half of the avocado and some salsa. Pour Creamy Cilantro Sauce over each bowl and devour. I dare you not to lick your spoon!
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