Variation on a Theme…A New Vegan Bowl

I awoke this morning to this little Bosh! video on Facebook and was immediately taken with it and spent a good part of the morning attempting to replicate it!

Like all vegan bowls, it’s more of an assembly than a recipe, but something about the prettiness of the bowl struck me and I decided I’d have a whack at it.

Remember the components of the vegan bowl? A green, a bean, a grain, and a sauce!

Of course, I had to make half a dozen…or more…substitutions, but the result was so satisfying and so tasty that I thought I’d share it!

Now…the first problem was that I had no green beans and no broccolini. I do, however, have Brussels sprouts and plain old broccoli! I also subbed black beans for kidney beans because the black beans retain their structure a bit better in mixing. Plus, I subbed serrano peppers for red because…that’s what I have!

The second issue was that I couldn’t steam the vegetables in the same method as the video because I was making the rice in the Instant Pot. Then I realized that I like my veg better grilled on my electric grill anyway, so I that’s what I did.

The last issue was the huge amount of sesame oil required in the original recipe. I’d usually just leave the oil out, but sesame oil imparts a particular flavour, so I reduced the oil by 75% (1 TBS, rather than 4!).

The result was so good that I’m going to have it for dinner as well! This time I might even remember the squirt of sriracha on top!

Here’s my version, which will make two bowls:

Adapted Bosh Protein Bowl

Mix together:

  • 1 cup cooked brown basmati rice
  • 1 cup black beans
  • 1/2 cup cilantro leaves (I didn’t have any and it was fine, but I’ll use them next time)
  • 1 serrano pepper (finely sliced–I leave in the seeds for heat)
  • All but 2 TBS of dressing

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To make the dressing, throw the following ingredients into the Magic Bullet and blend until smooth:

  • 1 TBS sesame oil
  • 1/4 cup soy sauce
  • 2.5 TBS lime juice
  • 1 tbsp ginger
  • 1 clove garlic (minced)
  • 1 serrano pepper

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Meanwhile, grill:

  • 1.5 cups quartered Brussels sprouts
  • 1.5 cups broccoli florets

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Slice:

  • 1 small cucumber
  • 1 small avocado
  • 20 cherry tomatoes

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Prepare:

  • 1 cup hummus
  • 4 tbsp toasted cashew nuts

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Assemble:

Divide the above ingredients between two bowls. For each bowl, place a scoop of rice in a big bowl, surround with cucumber, avocado, and tomato slices. Top rice with scoop of hummus, top with chopped cashews. Place grilled vegetables on either side of hummus and drizzle the remaining 1 TBS of dressing over grilled vegetables.

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Top with sesame seeds and a drizzle of sriracha! Delicious!!

And here, for your listening pleasure, is another tune from the amazing Josh Ritter– “Change of Time”:

 

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