Vegan Bowl Recipe
Whole grain brown rice, black beans, artisan mixed greens, thyme roasted mushrooms, roasted veggie medley, fresh herb dressing, pico de gallo
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Ingredients
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Grain base
Black beans
Thyme roasted mushrooms
Roasted veggie medley
Artisan mixed greens & pico
Fresh herb dressing
Optional garnish
Method
Grain base
- 1
Cook the brown rice
Rinse 1.5 cups brown rice under cold water until water runs clear. Combine rinsed rice, 3 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.
Black beans
- 2
Warm and season beans
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add drained and rinsed black beans (1 cup), 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp black pepper and 1/4 tsp salt. Cook, stirring gently, until beans are warmed through and spices are fragrant, about 3–4 minutes. Turn off heat and stir in 1 tablespoon lime juice. Taste and adjust salt or lime as desired.
Thyme roasted mushrooms
- 3
Roast mushrooms
Preheat oven to 425°F (220°C). Toss 12 oz halved mushrooms with 1 tablespoon olive oil, 1 tablespoon fresh thyme leaves (or 1/3 tsp dried), 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet so they sit in a single layer. Roast 15–18 minutes, stirring once halfway, until edges are golden and juices have mostly evaporated. Remove and keep warm.
Roasted veggie medley
- 4
Roast vegetables
On a separate rimmed baking sheet, toss 1 cup zucchini half-moons, 1 cup red bell pepper strips and 3/4 cup carrot sticks with 1 tablespoon olive oil, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer and roast in the same 425°F (220°C) oven for 15–20 minutes, stirring once, until vegetables are tender and slightly caramelized. If oven space is limited, roast after mushrooms or roast together giving each space.
Fresh herb dressing
- 5
Make dressing
Whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir in 1/4 cup chopped cilantro and 1/4 cup chopped parsley. Taste and adjust acidity or seasoning. Set aside.
Artisan mixed greens & pico
- 6
Assemble greens and pico
Place 4 cups artisan mixed greens in a large bowl or divide between serving bowls. Top with 3/4 cup pico de gallo evenly. Drizzle about half of the fresh herb dressing over the greens (reserve remainder for bowls) and toss lightly to coat.
Assembly
- 7
Build the vegan bowls
Divide the cooked brown rice among 4 bowls (about 3/4 cup cooked rice per serving). Arrange warmed black beans (about 1/4 cup per bowl), thyme roasted mushrooms (about 3 oz per bowl), roasted veggie medley (about 1/3 cup per bowl) and dressed artisan greens with pico around the rice in sections. Drizzle remaining herb dressing over the mushrooms and veggies, or serve on the side.
- 8
Garnish and serve
Top each bowl with a sprinkle of toasted pumpkin seeds (about 1/2 tablespoon) and serve with a lime wedge. Squeeze lime over bowl to taste before eating.