Vegan Delight Bowl Recipe
A vegan delight! Coconut turmeric rice, fresh avocado, toasted sriracha chickpeas, arugula, roasted sweet potatoes, fresh red cabbage, cucumbers, and cashews drizzled with silan, served with tahini date dressing.
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Ingredients
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Ingredients for Vegan Delight Bowl
Method
Directions for Vegan Delight Bowl
- 1
Prepare the Coconut Turmeric Rice
In a medium saucepan, combine brown rice, coconut milk, turmeric powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- 2
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice sweet potatoes into cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
- 3
Toast the Sriracha Chickpeas
Drain and rinse canned chickpeas. Pat dry and toss with sriracha sauce, salt, and pepper. Spread on a baking sheet and roast in the oven for 20 minutes, until crispy.
- 4
Prepare the Tahini Date Dressing
In a blender, combine tahini, pitted Medjool dates, water, salt, and pepper. Blend until smooth and creamy. Adjust consistency with more water if needed.
- 5
Assemble the Bowl
In a large bowl, layer coconut turmeric rice, arugula, roasted sweet potatoes, sliced cucumbers, shredded red cabbage, avocado slices, toasted sriracha chickpeas, and cashews. Drizzle with silan and tahini date dressing before serving.
