Spiced Veggie and Rice Bowl

A pretty simple recipe that is full of flavor! Honestly, one of my favorite creations, a blend of Mexican spices and bomb veggies, atop brown rice and topped with salsa and hummus. SO GOOD.

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This recipe is pretty easy to throw together once your veggies are prepped!

You’ll want to dice your sweet potatoes, cut your broccoli into florets and slice the bell pepper. In a medium sized bowl you’ll toss the broccoli and bell pepper with olive oil and the spices. place on half of the baking sheet, throw the sweet potatoes in the same bowl and add oil and spices to those as well. Throw on the other side of the baking sheet and pop that baby in the oven.

Once they are cooked up, pile on as much as you want on top of your rice, and throw on the salsa and hummus! I also added tapatio.

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Ingredients

  • 2.5 c brown rice, cooked
  • 1 head of broccoli florets
  • 1/2 bell pepper
  • 2 sweet potatoes
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 14oz can black beans
  • 1 tomato. diced
  • 3 tbsp hummus
  • 1 avocado
  • 6 tbsp salsa (store-bought or homemade)

Instructions

  1. Make sure you get your rice cooking, either prep beforehand or cook according to package before getting started.
  2. Set your oven to 400 degrees, and line a baking sheet with tinfoil.
  3. Get a medium bowl, throw in your broccoli and bell peppers, and top with 1 tbsp olive oil, 1 tsp of the rest of the spices. Give it a toss to coat everything, adding more oil if necessary, spread this out on half of the baking sheet. Keep the bowl for the next step.
  4. In the medium bowl, add the sweet potatoes, and the rest of the oil and spices. Toss to coat, and if needed, add more oil. Place these on the other side of the baking sheet, and pop it into the oven for 12 minutes.
  5. Remove the broccoli and bell peppers, set aside, and put the sweet potatoes back in for another 12 minutes.
  6. Right before the sweet potato gets finished, you can get a bowl ready. For one serving, you’ll start with the base, 3/4 cups of rice, add 1/3 of the broccoli and bell peppers, 1/3 of black beans, 1/3 diced tomato, 1 tbsp hummus, 1/3 avocado and 2 tbsp salsa.
  7. Once the sweet potatoes are ready, throw 1/3 of those into the bowl, and enjoy!
Nutrition Facts
Servings 3.0
Amount Per Serving
calories 648
% Daily Value *
Total Fat 22 g 34 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 343 mg 14 %
Potassium 1450 mg 41 %
Total Carbohydrate 96 g 32 %
Dietary Fiber 21 g 82 %
Sugars 10 g
Protein 17 g 35 %
Vitamin A 270 %
Vitamin C 111 %
Calcium 16 %
Iron 31 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Vegan Breakfast: Avocado and Black Bean Toast

Okay, here is a super easy, super delicious avo toast recipe. Of course, you can do so many different variations of avocado toast, here’s just one.

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This baby has five layers of goodness on top of a 21 whole grain slice of toast from Costco. I toast mine, pretty close to burn it haha, and spread one tablespoon of hummus… layer 1. I cut up 1/4 of an avocado and layer that on top. Followed by mashed black beans, two slices of tomato, turmeric, and garlic powder. I like heat so I add sriracha and tapatio!

Ingredients

  • 1 slice of bread
  • 1-2 tbsp hummus
  • 1/4-1/2 avocado, sliced
  • 1/2 c black beans
  • 2 tomato slices
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • sriracha (optional)
  • tapatio (optional)

Instructions

  1. Toast your bread, and top with the hummus and avocado.
  2. Mash your beans with a fork, and lay on top of the avocado. Add slices of tomato and spices.
  3. Enjoy!
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 354
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 182 mg 8 %
Potassium 822 mg 23 %
Total Carbohydrate 46 g 15 %
Dietary Fiber 18 g 72 %
Sugars 7 g
Protein 14 g 27 %
Vitamin A 27 %
Vitamin C 27 %
Calcium 9 %
Iron 24 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This recipe is so quick and easy, it’s a morning favorite for me!

 

Vegan Sweet Potato Buddha Bowl

This recipe is very flexible, in that you can swap as many veggies in and out with a solid rice base. So filling, and so good! Here is my version, with a delicious spicy peanut sauce from kitchn.

With a variety of veggies, I used sweet potato, bell peppers, and broccoli. Next time, I am going to throw in zucchini and onion!

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Ingredients:

  • 1 bell pepper, sliced
  • 2 sweet potatoes, diced
  • 1 cup broccoli florets
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/8 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika
  • 1 cup cooked brown rice
  • spicy peanut sauce

Instructions:

  1. To get started you’ll set your oven to 400 degrees, line a baking sheet with tinfoil, placing the sweet potatoes, bell pepper, and broccoli side be side (don’t mix!). Drizzle the olive oil, and top with your spices.
  2. Pop this baby in the oven and set the timer to 12 minutes. Pull it out and remove the broccoli, set aside, put the rest in the oven for another 10-15 minutes depending on how your sweet potatoes are doing.
  3. You’ll remove the rest of the veggies from the oven and start putting together your bowl! I start with a base of brown rice, throw on the veggies and top with a drizzle of the spicy peanut butter sauce, but you can do it in any order. I like to also drizzle with sriracha because I’m a spice-aholic.
Nutrition Facts
Servings 2.0
Amount Per Serving
calories 513
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 70 mg 3 %
Potassium 584 mg 17 %
Total Carbohydrate 94 g 31 %
Dietary Fiber 8 g 30 %
Sugars 7 g
Protein 11 g 23 %
Vitamin A 294 %
Vitamin C 181 %
Calcium 6 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

Spicy Peanut Sauce

Spicy Sriracha Peanut Sauce

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Makes 3/4 cup

First you get the sweet and salty peanut-soy flavor, and then a spicy kick from Sriracha slowly sneaks up on you. This is my favorite kind of spicy sauce — where the heat isn’t immediate. Use this sauce to boost everything, my favorite is on a buddha bowl.

Combine 1/2 cup peanut butter (creamy or chunky), 1 teaspoon sesame oil, 1/4 cup rice vinegar, 3 tablespoons soy sauce, 2 tablespoons water, and 1 to 2 tablespoons Sriracha, then blend until well-combined.

*From kitchn by Kelly Foster.

 

Chickpea “Tuna” Sandwich

Before I went vegan, my all-time favorite sandwich was a tuna sandwich. I would eat them like three times a week, probably not the best choice, but they are soooo good!

So, with the help of many Pinterest’s on chickpea “tuna’s” and mashes, I’ve created my own. It’s a quick and easy recipe that I almost always have stored in the fridge.

So, let’s get started!

The first step is getting your chickpeas (2 14 oz cans) rinsing and draining them, and placing in your chopper, I can’t fit all of the chickpeas in it so I do it in sections, 1/2 can at a time (or mashing with a fork) until the chopper isn’t making much movement anymore, and most of the chickpeas are ground up (mashed looking).

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You’ll empty the contents into a small/medium sized bowl, and in the same chopper (you can rinse it out if you want, I didn’t) put in your carrot(s) and onion. You’ll chop until they are minced looking and the carrot isn’t flinging around in the chopper anymore.

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You’ll empty the contents into the bowl with the chickpeas, and get your spices. Add them all, your sriracha (if you want extra flavor), lemon, and vegan mayo.

 

Give that a good mix, and you’ll start seeing a similar consistency to tuna, but a slightly different color. If you like your sandwiches to be a little more wet, you can add another tablespoon of mayo, or more, until you get the consistency you want.

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So, your tuna is officially ready to much up. I like to toast two slices of whole wheat and grain bread, put mustard on one side and sriracha on the other, lay down spinach, top with the chickpea mash, tomato and close it up. So good! The chickpeas are also delicious to eat with chips, I go too hard on it sometimes.

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Servings: 5

Ingredients:

  • 2 14oz cans of chickpeas
  • 6 baby carrots/1 large carrot
  • 1/4 onion
  • 1 tbsp sriracha
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp ground pepper
  • 4 tbsp vegan mayo
  • 1 tbsp lemon juice

For a sandwich:

  • 2 slices of bread, toasted
  • 2 slices of tomato
  • 1 handful of spinach
  • 1 tbsp mustard
  • 1 tbsp sriracha

Instructions:

  1. The first step is rinsing and draining your chickpeas, and placing in your chopper, I can’t fit all of the chickpeas in it so I do it in sections, 1/2 can at a time (or mashing with a fork) until the chopper isn’t making much movement anymore, and most of the chickpeas are ground up (mashed looking).
  2. You’ll empty the contents into a small/medium sized bowl, and in the same chopper  put in your carrot(s) and onion. You’ll chop until they are minced looking and the carrot isn’t flinging around in the chopper anymore.
  3. You’ll empty the contents into the bowl with the chickpeas, and get your spices. Add them all, your sriracha (if you want extra flavor), lemon, and vegan mayo. Give that a good mix, and you’ll start seeing a similar consistency to tuna, but a slightly different color. If you like your sandwiches to be a little more wet, you can add another tablespoon of mayo, or more, until you get the consistency you want.
  4. This can be saved and stored or eaten immediately!
  5. For a sandwich:
    Toast two slices of  bread, put mustard on one side and sriracha on the other, lay down spinach, top with the chickpea mash, tomato and close it up. So good!
    *The chickpeas are also delicious to eat with chips, I go too hard on it sometimes.

Nutritrion Facts (just chickpea mash):

Nutrition Facts
Servings 5.0
Amount Per Serving
Calories 479
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 14 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 745 mg 31 %
Potassium 833 mg 24 %
Total Carbohydrate 58 g 19 %
Dietary Fiber 10 g 40 %
Sugars 5 g
Protein 12 g 24 %
Vitamin A 5 %
Vitamin C 22 %
Calcium 3 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.