I'm lucky enough to live in an awesome city where there are a ton of vegetarian and vegan places to eat. One of my favourites places in East Vancouver to get some vegan grub is Sweet Cherubim on Commercial drive. They have a green salsa there that they serve with their samosas that is absolutely killer. The salsa I created for this recipe is inspired by it.
This bowl is incredibly versatile. There are no rules, you can really get creative and add almost anything you like! Roasted or raw veggies, cabbage, temphah, avocado, beans, quinoa... the list goes on. This certainly isn't the only way to make this bowl so feel free to explore other ingredients! The main categories to include are a grain, a vegatarian protein, some veggies and then some green salsa on top.
Here's how I made mine...
Prep time: 15 minuites Cook time: 50 minutes (includes potato and rice cook time) Total time: 1 hour 5 minutes Makes: 2 bowls
Prep time: 15 minuites
Cook time: 50 minutes (includes potato and rice cook time)
Total time: 1 hour 5 minutes
Makes: 2 bowls
The Parts Of The Bowl:
- 1 1/2 cups cooked brown rice
- 2 cups lemon roasted potatoes (view the recipe here)
- 1 1/2 cups of chopped heirloom tomatoes mixed with cilantro
- 1 1/2 cups of black beans
- 2 cups of chopped raw kale
Place all the bowl ingredients together in layers or sections. Then top with green salsa.
The Green Salsa:
- 1 cup chopped jalapeno peppers (no seeds)
- 1/4 cup chopped shallots
- 1/4 cup apple cider vinegar
- 1/3 cup soft tofu
- 1/4 cup smashed avacado (roughly 1/2 an avacado)
- 1 clove minced garlic
- 1/8 cup chopped basil
- 1/8 cup chopped cilantro
- 1/4 tsp pink himalayan salt
Pour all the ingredients into a blender and mix well. Then drizzle it over your burrito bowl and enjoy!