Hi guys! So we are over a month in quarantine right now, and I find that I must have stocked up really well pre-pandemic, because I am still working on my dried goods. This looks like quite a bit of rice and as i have said many times- Pete may have overdone it on the black beans. A lot. I still have lentils and pasta and quinoa too- but the black beans just won’t quit LOL!

Pete or I (mostly Pete) go out about once a week in full protective gear to get fresh veggies, nut milk, etc. As you all know, the “processing,” cleaning and washing of the groceries is pretty exhaustive but definitely worth it to get my hands on fresh veggies and lettuce, etc. So to celebrate, I made this bowl that not only has a bunch of fresh veggies in it, but uses both rice and beans. Added Bonus- I get a healthy meatless meal into everyone, and Pete (almost) doesn’t notice!

Vegan Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce from HeatherChristo.com

Of course, I want to point out that the veggies I used are 100% just a guide. In these times especially, use whatever you have to substitute for whatever you don’t!

I do think that the cilantro green onion sauce is what really brings this bowl together and adds so much flavor- so if possible- make that part happen!

Vegan Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce from HeatherChristo.com

Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Roasted Vegetables:
  • 1 eggplant, thinly sliced
  • 2 portabello mushrooms, sliced on the bias
  • 2 zucchini, cut on the bias
  • 2 yellow or red bell pepper, cut into thick strips
  • 1 red onion cut into rounds
  • 3 tablespoons of olive oil
  • 4 tablespoons balsamic vinegar
  • kosher salt
  • Green Cabbage Slaw:
  • 8 cups shredded green cabbage
  • 1 tablespoon olive oil
  • 1 fresh lime and zest
  • 4 green onions, thinly sliced
  • Kosher salt
  • Bowl ingredients:
  • 4 cups Steamed Brown or white Rice
  • 2 cups canned black beans, rinsed and drained
  • 1 avocado, diced
  • Cilantro Green Onion Sauce:
  • 2 cloves garlic
  • 1 bunch cilantro, leaves and stems, roughly chopped
  • 2 green onions, roughly chopped
  • ½ jalapeno pepper, chopped
  • 3 tablespoons olive oil
  • 1 limes juice
  • 2 tablespoons red wine vinegar
  • kosher salt
Instructions
  1. For the Roasted Vegetables:
  2. Preheat the oven to 400 degrees, prepare a sheet pan with a large sheet of foil (I like to fold up the edges so that it contains the juices.) Place all of the veggies in a single layer on the sheetpans and drizzle with the oil and vinegar and then sprinkle with kosher salt. Roast for 20 minutes until golden and tender.
  3. Green Cabbage Slaw:
  4. Toss the shredded cabbage with the oil, lime juice, zest and green onions, Season to taste with kosher salt. Let sit for a while, the cabbage is hearty enough to hold up for quite a while, it will just soften a bit, which is a good thing!
  5. For the Cilantro Green Onion Sauce:
  6. In the jar of a blender, combine all of the ingredients and blend until smooth. Season to taste with kosher salt and set aside.
  7. To assemble the bowls: For each bowl, add a scoop of brown rice, a half cup of black beans, and a large handful of the slaw. Top with some of the roasted veggies and then drizzle with the sauce and sprinkle with the avocado. Serve hot or at room temperature.

 

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Categorized: Bowls, Dinner, Sauces, Vegan, Vegetarian
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Hi guys! So we are over a month in quarantine right now, and I find that I must have stocked up really well pre-pandemic, because I am still working on my dried goods. This looks like quite a bit of rice and as i have said many times- Pete may have overdone it on the black beans. A lot. I still have lentils and pasta and quinoa too- but the black beans just won’t quit LOL!

Pete or I (mostly Pete) go out about once a week in full protective gear to get fresh veggies, nut milk, etc. As you all know, the “processing,” cleaning and washing of the groceries is pretty exhaustive but definitely worth it to get my hands on fresh veggies and lettuce, etc. So to celebrate, I made this bowl that not only has a bunch of fresh veggies in it, but uses both rice and beans. Added Bonus- I get a healthy meatless meal into everyone, and Pete (almost) doesn’t notice!

Vegan Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce from HeatherChristo.com

Of course, I want to point out that the veggies I used are 100% just a guide. In these times especially, use whatever you have to substitute for whatever you don’t!

I do think that the cilantro green onion sauce is what really brings this bowl together and adds so much flavor- so if possible- make that part happen!

Vegan Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce from HeatherChristo.com

Roasted Veggie Rice Bowl with Black Beans and Cilantro Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Roasted Vegetables:
  • 1 eggplant, thinly sliced
  • 2 portabello mushrooms, sliced on the bias
  • 2 zucchini, cut on the bias
  • 2 yellow or red bell pepper, cut into thick strips
  • 1 red onion cut into rounds
  • 3 tablespoons of olive oil
  • 4 tablespoons balsamic vinegar
  • kosher salt
  • Green Cabbage Slaw:
  • 8 cups shredded green cabbage
  • 1 tablespoon olive oil
  • 1 fresh lime and zest
  • 4 green onions, thinly sliced
  • Kosher salt
  • Bowl ingredients:
  • 4 cups Steamed Brown or white Rice
  • 2 cups canned black beans, rinsed and drained
  • 1 avocado, diced
  • Cilantro Green Onion Sauce:
  • 2 cloves garlic
  • 1 bunch cilantro, leaves and stems, roughly chopped
  • 2 green onions, roughly chopped
  • ½ jalapeno pepper, chopped
  • 3 tablespoons olive oil
  • 1 limes juice
  • 2 tablespoons red wine vinegar
  • kosher salt
Instructions
  1. For the Roasted Vegetables:
  2. Preheat the oven to 400 degrees, prepare a sheet pan with a large sheet of foil (I like to fold up the edges so that it contains the juices.) Place all of the veggies in a single layer on the sheetpans and drizzle with the oil and vinegar and then sprinkle with kosher salt. Roast for 20 minutes until golden and tender.
  3. Green Cabbage Slaw:
  4. Toss the shredded cabbage with the oil, lime juice, zest and green onions, Season to taste with kosher salt. Let sit for a while, the cabbage is hearty enough to hold up for quite a while, it will just soften a bit, which is a good thing!
  5. For the Cilantro Green Onion Sauce:
  6. In the jar of a blender, combine all of the ingredients and blend until smooth. Season to taste with kosher salt and set aside.
  7. To assemble the bowls: For each bowl, add a scoop of brown rice, a half cup of black beans, and a large handful of the slaw. Top with some of the roasted veggies and then drizzle with the sauce and sprinkle with the avocado. Serve hot or at room temperature.

 

Recipe by Heather Christo (http://heatherchristo.com)