Lately I’ve been all about making Vegan Bowls. I know that they’re a staple for vegans, but for some reason I’m a little late getting on board. They are actually quite simple to make.
I learned about Vegan Bowls by reading this post by Gabby of The Veggie Nook and thought, “This is brilliant! And easy. I can do this.” A vegan bowl has 4 simple ingredients: a grain, a protein, veggies, and a yummy sauce. Can you imagine just how many different combinations you could come up with? It could be as exotic as Gabby’s Warm Sweet Potato and Quinoa Salad or as boring as seeing what leftover grains and veggies you have in the fridge, tossing on some beans, and saucing it up an olive oil/apple cider vinegar concoction.
Here’s a delicious Mexican Bowl that I enjoyed at New World Cafe.
Recently I came across a very ripe mango that was begging to bedazzle my next vegan bowl.
So I created a Creamy Mango Sauce that we loved on this bowl filled with a quinoa/rice mixtures, chickpeas, sweet peppers, and carrots.
Creamy Mango Sauce
- 1 c. fresh mango
- 1/4 c. cashews
- 1 T. apple cider vinegar
- 1 T. gluten-free tamari
- 1 clove of garlic
1. Place all ingredients in Vitamix or high-powered blender, and process until creamy.
2. Spoon onto your favorite vegan bowl.
Yields 1 cup
We love this sauce and hope you do too!
- What’s your favorite vegan bowl combination?
- What’s your favorite sauce? Please add a link, I’d love to try it!