Sunshine Coast Big Bowl

I am a big believer in deep self-care and nourishing, clean and powerful foods are a big part of that for me. Lately, I have been making all kinds of delicious big bowls (also known as Buddha Bowls). These bowls combine rice, noodles, or quinoa with cooked and raw veggies, a plant-based protein source, and a delicious sauce. There is a tonne of flavour in each bite and they are customizable to suit your needs. One of my favourite recipes from my cookbook For the Love of Vegan Cooking, these colourful bowls are a superb combination of flavors and textures. 

1 1/2 cups brown rice

3 cups water

2 large sweet potatoes, cut into wedges or cubes

1 tablespoon olive or avocado oil

1/2 teaspoon cumin

1/4 teaspoon sea salt

1 13-ounce (398ml) can chickpeas, drained and rinsed or 20 strips of sliced tempeh

1 cup BBQ sauce

2 avocados, cut into slices or chunks

4 carrots, grated or spiralized

1 cup red cabbage, grated

1/2 cup fresh cilantro, chopped

1 cup Peanut Sauce 

Peanut Sauce

1/2 cup water

1/3 cup natural peanut butter 

2 cloves garlic, minced

3 tablespoons brown sugar or maple syrup 

2 tablespoons soy sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon rice wine vinegar

1 teaspoon grated fresh ginger 

Place sauce ingredients in a blender and blend until smooth. Once blended, pour sauce in a small saucepan and gently warm over low heat.

Preheat oven to 400°F.

Make the rice by cooking it in 3 cups of water in a medium sized pot with lid. Bring to a boil and reduce to a simmer for about 40 minutes or until liquid is absorbed. Set aside.

While the rice is cooking, coat the sweet potatoes with olive oil, cumin and sea salt in a bowl and place on a baking sheet lined with parchment paper. Bake for 35 minutes or until soft when pierced with a fork.

At the same time, place the chickpeas or tempeh strips and BBQ sauce in a casserole dish and bake for 20 minutes to warm the chickpeas and sauce.

When everything is cooked, spoon about 1 cup of cooked rice into each bowl and layer with avocado slices, carrot, cabbage, sweet potato, chickpeas, cilantro, and Peanut Sauce.

Serves 4

 


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With more than 100 delicious plant-based recipes, For the Love of Vegan Cooking puts the power of real, healthy food in your hands with comforting and deeply nutritious meals, desserts, drinks, and snacks that will make your mouth water in the best way. This book also includes two bonus sections to tickle your creative juices. Learn how easy it is to make creamy and delicious cultured cashew cheese, and to brew your own fizzy, probiotic packed kombucha.

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