It’s that time of year, where the temperature is dropping outside, you’re pulling our your favorite fall sweater, and you’re looking to snuggle up to anything warm and comforting. Snuggle up to this delicious rice bowl piled high with roasted, grilled, and sauteed veggies and topped with a rich and flavorful garlic-lemon tahini!
So as I told you guys before, I have been incorporating a lot more veggie-centric meals into my lunch/dinner rotation. This vegan “soul bowl” was an absolute hit! So warm, so toasty, so yummy! The tahini was an absolute headache to get the consistency and taste exactly where I wanted it (any of you with tahini experience know the struggle!), but nevertheless, it turned out amazing and I ended up with an entire mason jar of it in my fridge! This bowl is pretty versatile in regards to switching out certain veggies due to personal preference, but I would honestly stick to the veggies in the recipe as the flavor profile goes very well together.
For this recipe, I used organic canned chickpeas. If you have the time to use fresh chickpeas, by all means, do what you do, but I, however, prefer the quick and easy way when time is not on my side! Other pre-made items that I used are: heat and eat rice, lemon juice concentrate (didn’t have enough fresh lemons), and tahini paste. All herbs and veggies in this recipe are fresh! I try not to use dry herbs for recipes with primarily fresh ingredients, trust me, it makes a difference in taste! This bowl is great for lunch or dinner and can impress the pickiest of your company. Make the ingredients in large batches for a quick bowl throughout the week! Also, I almost forgot, you will need a stovetop grill for the grilled veggies but you may also saute them if you do not have one!
*The items shown are brands that I personally use, however, there is no endorsement of these products, and you may use similar products of different brands if you are unable to find them in your local store. You may also want to use organic or fresher ingredients that you must slice and dice yourself, feel free to use what you are comfortable with eating, but do not expect the same time frame for completion. Of course omitting anything that you are allergic to or do not like may or may not change the end result, but whatever you choose to do, there should be no MAJOR compromise in flavor or quality. If you have any questions about substitutions feel free to ask in the comments!
(If you make this dish, please take a picture and post to your social media account tagging this blog, thanks so much!)
- Garbanzo Beans
- Any grain (brown rice, quinoa, etc.)
- Red onion
- Sweet potato
- Brown Bella mushroom
- Thyme (fresh)
- Chives (fresh)
- Parsley (fresh)
- Garlic Cloves
- Tahini paste
- Dairy free butter
- lemons or lemon juice concentrate
- seasoning of choice (I used Natures seasoning- salt, pepper, garlic powder, onion powder)
- olive or avocado oil
- Vegetable Broth
Garlic- Lemon Tahini
Tahini paste is extremely thick and bitter in its natural state so it takes a lot of trial and error to get the consistency just right, as well as the flavor.
I used: 8 oz of a 16 oz jar of the sesame paste, 1/2 cup of lemon juice (I would start with about 1/4 cup and add gradually), 4 cloves of garlic minced, and about 1/8 cup of chopped parsley. I also used about 1 tsp of natures seasoning and 1 tsp of cumin for added flavor. You don’t have to add the ingredients in any particular order, but for recipe’s sake, I would mix the tahini paste, minced garlic, and parsley together, and follow with the lemon juice until desired consistency, the tahini will turn significantly lighter in color the more liquid that is added.
Vegan Soul Bowl
For this recipe, the veggies are being cooked in 3 different ways. Now by all means, if you’d like to knock them all out in one swoop and cook them all the same, go right ahead!
First, put your oven on 400. While the oven is pre-heating, chop your sweet potato into no larger than 1 inch squares (you want them to roast in a decent amout of time), toss them in a bowl with olive oil and lightly season. Drain your can of chickpeas, rinse them, and toss them in a bowl with olive oil, finely chopped chives, fresh thyme, and lightly season. Bake for 20 minutes.
While your sweet potato and chickpeas are roasting in the oven, turn your grill to medium-high (make sure to spray it if it is cast iron), cut a quarter of an inch slice of onion (per bowl), brush with oil, lightly season, and place on grill. Cut your zucchini into halves, toss with oil, lightly season, and also place on the grill. You want the veggies to be soft but not mushy, and have light grill marks on the surface.
While your onions and zucchini are grilling, pour about 1/4 cup of vegetable broth into a skillet, chop and add your fresh kale, season, and saute until wilted. Remove your kale from the skillet, add about a tbsp of dairy free butter, add mushrooms, lightly season, and saute until mushrooms are softened. Cook your rice according to directions. SN: I completely forgot to take pictures when sauteeing the mushrooms, but I’m sure you will make it thru without that one step, and if you are a visual learner, I’m sorry! 🙂
Time to layer all of your ingredients to complete this tasty bowl!
Viola! And there you have it! Enjoy, and don’t forget to take pictures and tag mealsonthedouble.blog if you decide to make this recipe!