Bowl Week – The Easiest, Most Diverse Way to Eat Vegan

by nomeatbarefeet

This week is Bowl Week.

No, not that kind of Bowl Week. The bowl we are referring to consists of taking this

filling it with tons of this

and this

and this

to make amazingly delicious meals that are easy, satisfying, diverse and reasonably inexpensive.

The reason that bowls are so great is that you can do just about anything with them — throw in whatever the hell you have in the cupboard or leftover in the fridge and you are all set. This week we opted to try four different types of bowls: Burrito, Sweet Potato-hodge-podge, Macro, and Asian. The bill for shopping came in under $60. For four meals with some diverse ingredients that was pretty good. (Full disclosure we did have a number of grains already bought which helped.)

The ideas for these bowls come from a range of sites. We took the basic recipes each one provided and tweaked a little bit here and there. You’ll notice the absence of beans in all of these dishes. Katie is nursing Hattie right now, and we are trying to see if cutting out beans will cut down on her gassiness.

Burrito Bowl

  • Brown Rice
  • Beyond Meat Chicken Stripes
  • Roma Tomatoes
  • Corn
  • Avocado
  • Kale
  • Creamy Chipotle Sauce (silken tofu, chipotle in adobo sauce, garlic, lime juice, cumin)

Sweet Potato-hodge-podge Bowl

Macro Bowl

  • Maple Soy Glazed Tempeh (maple syrup and soy sauce)
  • Kale
  • Mushrooms
  • Quinoa
  • Sauerkraut
  • Oranges
  • Spiralina
  • Tahini Maple Dressing (tahini, maple syrup, vinegar, water)

Asian Bowl

  • Baked Tofu
  • Jasmine Rice
  • Shelled Edamame
  • Kale
  • Mushrooms
  • Red Pepper
  • Peanut Sauce (peanut butter, vinegar, maple syrup, soy sauce, water)

Remember, you are just setting out to explore the subtle intricacies of “the bowl” don’t be afraid to try anything and everything. Try with what you have laying around, but always remember the motto: a grain, a green and a (pro)tein.

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