The perfect time to renew your commitment to taking care of yourself is always NOW, right? Adding more fresh, whole-food plant-based meals to your menu is a great place to start.
And this is an easy one. Just assemble any healthy raw AND cooked ingredients you like and have ready to use. Or prepare a few vegetables ahead – in anticipation of this super nutritious meal.
Feel free to use the list of ingredients in this recipe as your guide, or create your own variations. The key is variety. Lots of textures, colors, and flavor combinations with crispy, creamy, tangy, sweet, etc., make every bite more fun.
Whole grains and starchy vegetables give us lots of energy, and make meals comforting and calming. Try adding brown or/and black rice, or perhaps quinoa – along with butternut squash, corn, or sweet potatoes. And legumes will help keep you satisfied for a nice long time, so do consider adding black or red beans, chickpeas, lentils…whatever you like most.
When it’s time to enjoy your creation, simply assemble! Take a deep breath, savor, and enjoy your wholesome goodness.
EASY POWER BOWL
1/2 cup chopped cooked sweet potatoes (baked, microwaved, or steamed), skins removed
1/2 cup steamed black and/or brown rice
1/2 cup raw red cabbage, shredded
1/2 cup roasted cauliflower, seasoned to taste (recipe below) *
1/2 cup small red beans, warmed in tomato sauce, seasoned to taste (recipe below) **
1/2 cup sautéed peppers and onions, seasoned to taste (recipe below) ***
1/2 cup fresh cilantro, chopped
spoonful of unsweetened nondairy yogurt
Instructions
Have a large shallow bowl ready, and assemble each ingredient around the bowl right next to one other, just like friendly neighbors. Finish with nondairy yogurt.
Enjoy your creation.
* Roasted Cauliflower
1 head of cauliflower, cut into florets
salt and pepper, and Cajun or Creole Seasoning, to taste
Preheat oven to 400 degrees. Place cauliflower florets in a nonstick roasting pan. Roast uncovered for 20 minutes, then stir gently, and add a splash of water if needed to avoid sticking. Continue to roast for another 10 to 20 minutes, or until tender. Remove from oven, season to taste, and set aside.
** Small Red Beans
1 15-ounce can small red beans, drained and rinsed
1 8-ounce can tomato sauce
salt and pepper, and Cajun or Creole Seasoning, to taste
Heat beans in a large saucepan with tomato sauce. Cover, and simmer until tender. Season to taste.
*** Sautéed Peppers and Onions
1 red bell pepper, diced
1 yellow bell pepper, diced
1 sweet onion, diced
salt and pepper, and Cajun or Creole Seasoning, to taste
Preheat oven to 400 degrees. Add peppers and onions to a nonstick roasting pan. Roast uncovered for 15 minutes, then stir gently, and add a splash of water if needed to avoid sticking. Continue to roast for another 10 minutes, or until tender. Remove from oven, season to taste, and set aside.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen