Delight in the flavor or fresh vegetables with this delectable vegan veggie bowl recipe.
Packed full of nutrients, lean protein and healthy grains, this recipe will satisfy any veggie lover, vegan or not. Make sure to use organic ingredients and try to find the freshest vegetables you can for the most amount of nutrition.
1/2 cup uncooked organic rice (quinoa or buckwheat also work well for this recipe)
2 large organic carrots
4 organic radishes
1 medium organic avocado, stone removed
2 organic kale leaves, stems removed
1 cup organic lettuce, chopped
1 cup organic red cabbage, thinly sliced
1 cup organic cherry tomatoes, sliced in half
1 cup cooked organic chickpeas (you can use canned chickpeas here if need be)
3 tablespoons organic extra virgin olive oil
2 tablespoons organic lemon juice
2 tablespoons organic tahini (sesame seed paste)
salt and black pepper to taste
2 teaspoons organic sesame seeds (hemp seeds work as well)
Organic homemade salad dressing to taste (completely optional)
From the Organic Authority Files
Cook the rice (or your grain of choice) in medium sauce pan by first bringing about 1 1/2 cups of water to a boil, and then simmering the grain for about 15 minutes (note that brown rice may take up to 25 minutes to cook). Set aside to cool in a separate bowl while you prepare the vegetables.
Grate the carrots and thinly slice the radishes. Halve the avocados and remove their pits. Remove the stem from the kale, and then chop it alongside the lettuce. You can choose to either shred or thinly slice the carrots, and cut your cherry tomatoes in halves or quarters. Set the vegetables aside on a plate or cutting board while you prepare your hummus dip.
Use cooked chickpeas to prepare the hummus (either canned or previously cooked chickpeas, also known as garbanzo beans, will work). Place them in a food processor, and then add the olive oil, lemon juice, tahini, salt and pepper. Blend until smooth, adding more olive oil or lemon juice if necessary.
To prepare the vegan veggie bowl, split the rice between two bowls. Top with the chopped veggies and then slice an avocado half into each bowl. You can leave a spot in the center where you can spoon in some hummus and top with some chickpeas if you like. Sprinkle with seasme seeds, and drizzle with a salad dressing of your choice. Enjoy!
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Image: Feisty Veggies