since i started my IG and blog years ago, i’ve been making colorful, plant-based bowls with tons of vegan abundance. there’s something super special about having an entire rainbow on your plate. it makes eating healthy and vegan more fun + a great way to focus on nourishing foods rather than on calories.
this is basically a macrobiotic bowl sans steaming the veggies and such. according to an article on Well + Good, macrobiotics is about balancing ourselves with the natural world—and an easy way to do that is with our food. this of course is my take on the bowl- no fish in this one. also, normally i would add some sauerkraut but totally forgot to pick some up at the store. if you have it on hand, definitely add that in for probiotics!
my body craves all of the grounding foods during the colder seasons and this is both a perfect and hearty way to satisfy all of my veggie cravings with flavor. you can always steam your veggies but i think roasted veggies + tofu is a lot more satisfying.
the sauce is really important too. it brings the simple foods in this bowl to another level by adding bold flavors. tahini and dijon mustard really does the trick.
here’s exactly what i used:
- purple sweet potatoes
- carrot chips
- basmati rice
- dijon mustard
- olive oil
- rice wine vinegar
- dairy free yogurt
- onion powder
- chili powder
- sea salt
this is a bowl with versatility and you can most definitely make vegetable swaps. these particular veggies are what i had on hand but use whatever you’ve got! Brussels sprouts would be fantastic as would zucchini.
the vinaigrette is spectacular and so so nourishing for your mind, body and soul. you’re going to need dijon mustard and tahini, which make it extra amazing. if you’re not a fan of tahini, i recommend either omitting it altogether or using sunflower seed butter or almond butter.
tahini is strong and i wasn’t in love with it at first, but after trying it with so many different recipes both sweet and savory, i was sold.
have a lovely evening and let me know if you make this!
Blissful Vegan Winter BowlCourse: 30 Minutes, Lunch & Dinner, Main Dishes, ProteinDifficulty: Easy
2 cups cooked basmati rice
12 ounces broccoli florets
1 head asparagus with tough ends removed
2 medium size purple sweet potatoes with skin removed and cut into cubes
3 cups raw carrot chips
16 ounces extra firm tofu cut into cubes
- extra virgin olive oil for coating the veggies and tofu- about 2.5 tbsp total.
3 tbsp extra virgin olive oil
2 tbsp dijon mustard
2 tbsp plain and unsweetened dairy free yogurt
1 tbsp rice wine vinegar
2 tbsp very creamy tahini
couple tbsp water to thin it out
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
- cook the basmati rice according to package directions.
- coat the veggies and tofu in olive oil and bake at 400 degrees for 28-30 minutes.
- whisk the vinaigrette ingredients together and assemble the bowls. drizzle on top of the rice, tofu and veggies and enjoy!