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Big Vegan Bowl DinnerLooks like a Buddha Bowl doesn’t it?  It pretty much is but has a few differences – first of all there is no “hippie dust” (aka nutritional yeast).  The original idea for this recipe came from a favorite Canadian vegan website of just about everyone Oh She Glows.  The idea is pretty sound, basically toss in a bunch of vegetables and place on top of a bed of any type of grain.  The original suggested quinoa but in our local area this grain can be very expensive (almost double the normal rate).  So we went back to our steamed Japanese rice for a more reasonably priced dinner.  Of course we made a few changes according to what we can find in our stores and what we had available.

  • 1 small sweet potato, chopped into 3/4-inch cubes
  • 1 (15oz) can no salt added chickpeas, drained and rinsed
  • 2 c cooked rice
  • 2 c baby carrots, baked
  • corn kernels (we used steamed corn since it’s what is available)
  • 2 c raw kale per person
  • 2 raw tomatoes, sliced
  • 1 Colored Bell Pepper (we used two 1/2 orange and 1/2 yellow)
  • a few tbsp of hummus per person
  • 1 sliced avocado
We baked the carrots, sweet potato and chickpeas all together on one cookie sheet in the oven.  Other than that, we placed everything in individual bowls and it was done.  This was super easy!  I urge you to go to the Oh She Glows website and see what else she has to offer online.  While there, check out the original recipe that inspired this vegan dinner in our household.
Note:  For leftovers we ate this cold by mixing everything together with the hummus and avocado.  It worked out great and the rice was not dry thanks to the raw vegetables and hummus.

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