Vegan Fiesta Bowl


fullsizeoutput_4146.jpegWe aren’t talking football either.  We are talking a healthy portion of plant-based goodness to help you plow through the day.

It has healthy fats, carbs, and proteins and at around 500 calories has a lot of flavor!!

If you have been following me a while, you know I love Gwyneth Paltrow’s cookbooks.  I’m using two of her cookbooks today for inspiration.

In this bowl, I am using her “Cilantro Hummus” recipe from It’s All Easy.  And, the dressing for this bowl is a collaboration from The Clean Plate.

So, let’s start with that dressing….IMG_5223.JPGI actually make this recipe every two weeks.  I divide half and place in a jar to use in lieu of mayonnaise.  And, I use the other half to make this “mock ranch” dressing and place in a jar to use as dressings for salads, nachos, dips, etc.IMG_5227.JPGI take a box (or can) of garbanzo beans and drain with a bowl underneath.IMG_5228.JPGIMG_5230.JPGIMG_5231.JPGI use the drained beans to make the following hummus or another flavored hummus.  And, I use the liquid to make my mayo/dressing.IMG_5232.JPGTo a blender, I pour in the liquid.IMG_5233.JPGTo the liquid, I add lemon zest and juice, garlic and salt.IMG_5234.JPGIMG_5236.JPGIMG_5238.JPGI put the lid on the blender and puree. IMG_5239.JPGI measure out 1 1/2 cups of grapeseed oil.  With the blender on high speed, I very, very slowly drizzle the oil into the mixture.  I take the middle part of the lid of the blender off to accomplish this. It soon becomes thick and the consistency of mayonnaise.  It is delicious, and you probably won’t use real mayo again after trying this.  Plus, without eggs in it, I doesn’t spoil.IMG_5242.JPGLike I said earlier, I jar half of this and put in the fridge for a mayo substitute.  The other half I use to make salad dressing.IMG_5245.JPGTo the blender, I now add herbs, cumin, lime juice, salt and pepper.IMG_5248.JPGIMG_5249.JPGNow for the bowl…. I try to add as many veggies a I can.  I was going for a Tex-Mex twist. I think the only thing missing is corn.  So, feel free to substitute or add/subtract to make this to your liking.IMG_5252.JPGStarting with a medium-sized bowl…IMG_5253.JPGI added mixed greens…IMG_5254.JPGTo that, I added white rice for carbs. (Remember, you could add brown rice, barley, quinoa, tortilla chips, etc.)IMG_5255.JPGTo that, I added black beans.

IMG_5256.JPGNext, sliced heirloom cherry tomatoes….IMG_5257.JPGSliced avocado…..fullsizeoutput_4145.jpegChopped purple onion…..IMG_5259.JPGCilantro hummus….IMG_5263.JPGAnd, last but not least, “mock ranch dressing.”IMG_5262.JPGIMG_5264.JPGIMG_5268.JPGRecipe:

Makes 1 bowl

2 cups greens of choice

1/2 sliced avocado

5 cherry tomatoes, sliced

1 cup drained black beans

1 cup cooked white rice

1/2 cup chopped purple onion

2 tablespoons cilantro hummus (recipe to follow), or your favorite store-bought hummus with added fresh, chopped cilantro

1 tablespoon “mock ranch dressing”

Layer greens first into a bowl.  Add ingredients one at a time to top the bowl.  Season with salt and pepper to taste.

Cilantro Hummus Recipe:

(from It’s All Easy) 

1(15-ounce) can/box of garbanzo beans, drained and rinsed

juice of 1/2 large lemon

salt to taste

3 tablespoons of tahini

1/4 cup olive oil

2 garlic cloves, very finely minced

1/2 cup cilantro leaves, roughly chopped

Place in a blender with 1/4 cup of water and blend until smooth.

“Mock Mayo/Ranch Dressing” Recipe:

(inspired by The Clean Plate)

liquid from can/box of garbanzo beans

1 teaspoon fresh lemon juice

salt to taste

1 1/2 cups of grapeseed oil

1 clove of garlic

Place everything in a blender except oil.  Blend on high speed.  Slowly add the oil until the mixture becomes thick like mayonnaise.

Either store half of the mixture in the fridge like I do and use like mayo. Or, use in the following recipe, but double the called ingredients.

Ranch dressing:

Leave half of the “mock mayo” in the blender and add to it:

1/4 teaspoon cumin

juice of 1/2  lime

1 teaspoon fresh dill

1 teaspoon fresh chives

1 teaspoon fresh parsley

salt/pepper to taste.

Blend well in the blender.  Store in a jar in the fridge for up to two weeks.  Same goes for “mayo.”

I hope you enjoy this “bowl” as much as I did!  I can’t wait to mix it up and try new flavors.

What are your favorite “bowls?”

Bon appetit!



HNOTD:  Texas Breast Cancer Survivor Actually Breaks the End-of-Treatment Bell



2 thoughts on “Vegan Fiesta Bowl

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