Day: February 5, 2019

Day 2 of no sweets, meats, and dairy. Powering through.

Tonight I made a super filling, protein packed plant-based rice bowl. You’re going to eat this and say “What?! This is totally vegan with no added sugar but plenty of protein!?” And to you I’ll say, “yes, yes it is.” 🙂

I started with a sweet potato, peeled it and diced it and tossed it with some olive oil, cumin, chili powder, garlic powder, and onion powder. Tossed that on a baking sheet and put it in the oven at 425 for 20 – 30 minutes. (Remember, I’m bad at keeping track of how long things are in the oven.) You’ll want the potatoes to be soft on the inside but have a nice crustiness to the outside. Yum!

Then add some corn (left over from the Very Veggie Soup I made yesterday) to the pan and let it roast another 10 minutes.

While this is in the oven, I threw some garbanzo beans (a.k.a. chickpeas) in a pan with the liquid and the same seasonings I used on the sweet potatoes. I let these simmer til most of the liquid was gone and the beans had softened.

I also cooked up some instant brown rice in the meantime. I added some salt and lime to the water to spice it up a bit.

Then I put it all in a bowl making it look as cute as possible (knowing full well I was going to mix it all together to eat it in a few short minutes). Hey – it’s fun to have good looking presentation even if it’s just for you! I put a dollop of hummus on top and dug in. Yum!

I made a mini one for Princess too because she will try anything!

ROASTED SWEET POTATO & CORN POWER BOWL

Ingredients:

• 1 sweet potato, peeled and diced
• 1/2 c corn
• 1/2 c brown rice, cooked
• 1/2 c garbanzo beans
• 2 t chili powder
• 2 t cumin
• 2 t onion powder
• 2 t garlic powder
• 1 T olive oil
• 1/2 lime, squeezed
• dash of salt
• 1/8 c hummus

Put it all together:

1. Preheat oven to 425.
2. Peel and dice sweet potato. Toss in olive oil, 1 t chili powder, 1 t cumin, 1 t onion powder, and 1 t garlic powder.
3. Spread seasoned sweet potato on baking sheet and put in oven for 20-30 minutes (until sweet potato is soft inside and brown on outside)
4. Cook rice according to package, adding lime and a dash of salt.
5. Cook garbanzo beans in pan with liquid and remaining spices until liquid is nearly gone.
6. Add corn to sweet potato mixture and roast for an additional 10 minutes.
7. Arrange all ingredients in a bowl as fancy as you’d like.
8. Add a dollop of hummus on top and dig in!

Enjoy this filling, plant-based power bowl!