Grain bowls are some of the easiest vegan dinners you can make. Here is an example of one, but you can seriously modify this and change it up into indefinite possibilities. This grain bowl uses roasted potatoes with Mexican flavors as its anchor, and has variations of savory and spicy flavors. I hope you enjoy this vegan creation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Ingredients
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4-5 yellow potatoes
1 red bell pepper
1 yellow onion
14oz can of pinto beans
rice
1 tsp salt
1 tsp black pepper
1 tbsp cumin
1 tbsp paprika
1 tsp garlic powder
Vegan cheese
Vegan sour cream
Mango Habanero Pico De Gallo:
2 cups diced mango
1 red onion
½ cup chopped cilantro
1 lime
Mango Habanero Pico De Gallo:
2 cups diced mango
1 red onion
½ cup chopped cilantro
1 lime
1-2 tsp habanero sauce
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 tsp paprika
This recipe is brought to you by: Ovation Public Speaking
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 tsp paprika
This recipe is brought to you by: Ovation Public Speaking
1. Pre-heat the oven to 425. Chop all of the vegetables, and place them in a baking dish.
2. Add the olive oil, then all the spices, and mix thoroughly. Then bake for 30 minutes.
3. Prepare the rice according to the instructions.
4. Chop all of the ingredients for the Pico de gallo, and mix all of the ingredients together for the pico.
5. Add rice to the bowl, then add roasted vegetables, then top with pinto beans, chopped cilantro, pico de gallo, and then vegan cheese and vegan sour cream.
3. Prepare the rice according to the instructions.
4. Chop all of the ingredients for the Pico de gallo, and mix all of the ingredients together for the pico.
5. Add rice to the bowl, then add roasted vegetables, then top with pinto beans, chopped cilantro, pico de gallo, and then vegan cheese and vegan sour cream.
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