vegan grain bowl

Hearty and nourishing black bean and quinoa chili bowl with big flavor! Fiber- and protein-rich, SO satisfying, and perfect for meal prep!

Smoky Black Bean &amp; Quinoa Chili Bowl

Chipotle Black Bean Chili

quinoa

Creamy Jalapeño Cashew Sauce

lime juice ((1 small lime yields ~2-3 Tbsp))

maple syrup

olive oil

Avocado, sliced

Cilantro

CHILI: Prepare chipotle black bean chili using this recipe.

GRAINS: While the chili is cooking, prepare quinoa (or brown rice).

SAUCE: While the grains are cooking, prepare the jalapeño cashew sauce.

KALE: Add chopped kale to a large mixing bowl and top with lime juice, maple syrup, and olive oil. Then massage with clean hands for about 1 minute to tenderize and infuse it with flavor.

To serve, divide chili, grains, and massaged kale between serving bowls and top with avocado and/or cilantro (both optional). Drizzle with jalapeño cashew sauce. There may be leftover sauce and chili depending on your preferred portion sizes and ratios.

Leftovers will keep stored separately in the refrigerator for up to 3-4 days. Chili and grains are freezer friendly for up to 1 month.

https://www.youtube.com/watch?v=MlU_oeQLPOI

Hearty and nourishing black bean and quinoa chili bowl with big flavor! Fiber and protein-rich, SO satisfying, and perfect for meal prep!

Full Recipe: https://minimalistbaker.com/smoky-vegan-black-bean-quinoa-chili-bowl/
 
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Smoky Black Bean & Quinoa Chili Bowl | Minimalist Baker Recipes

Roasted sweet potato halves combine with broccoli, farro, miso chickpeas, and a zesty tahini dressing in these delicious vegan grain bowls.

Sweet Potato Farro Bowls

sweet potatoes

olive oil (divided)

salt

broccoli

maple syrup (honey also works)

lemon juice (from 1/2 lemon)

yellow miso (white

unsalted butter

chickpeas

water

garlic (roughly chopped)

dry pearled farro (see note

tahini

hemp hearts (see note

lemon (juiced and zested (about 2 tablespoons lemon juice))

black pepper (for serving)

Preheat the oven to 425 degrees F. Layer a large sheet pan with parchment paper (optional) to prevent the potatoes from sticking to the pan.

Slice the sweet potatoes in half length-wise so that you have 4 halves. Coat with 1 teaspoon oil and lay flesh side down on the baking sheet. Poke a few holes with a knife to allow steam to escape. Sprinkle with 1/4 teaspoon salt. Roast for 15 minutes at 425F.

Toss the broccoli with the remaining 1 teaspoon olive oil and 1/4 teaspoon salt. When the 15 minute timer is up, remove the sweet potatoes from the oven. Add broccoli to the sheet pan, spreading into an even layer. Roast for another 15 minutes.

Make the miso glaze by whisking together maple syrup (or honey), lemon juice, and miso in a small container.

Remove the sweet potatoes from the oven after the second 15 minute timer is up. The potatoes will have roasted for 30 minutes at this point. Use a pastry brush to lightly brush the orange flesh side of the potatoes with the glaze.

Return to the oven and roast flesh-side up with the broccoli for another 5 minutes. Remove from the oven when the potatoes can be pierced easily with a fork and the broccoli is starting to brown.

Roasted Sweet Potatoes and Broccoli

Heat a medium skillet over medium heat. Add the butter. Once melted, add the chickpeas and a sprinkle of salt. Toast for about 5 minutes, until the chickpeas begin to brown.

In a small bowl, thin the miso by whisking it with 1 teaspoon of water. Add the miso to the chickpeas along with the garlic. Continue cooking until the garlic is golden, then remove from the heat and set aside.

Miso Chickpeas

Cook the farro per package instructions. Typically, this is 1 cup farro to 2 1/2 cups water with a pinch of salt. Bring to a boil over high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer, uncovered, until the farro is cooked through, about 18-20 minutes. Drain off extra water.

Make the sauce by combining 1/4 cup water, tahini, hemp hearts, the zest and juice of a lemon, and a pinch of salt in a blender. Blend until smooth, adding 1/4 cup of additional water as needed to thin the sauce to a pourable consistency.

Distribute sweet potato halves, broccoli, farro, chickpeas, and a drizzle of tahini dressing across 4 bowls. Serve with freshly ground black pepper, to taste. Enjoy!

Bowl Assembly

This warm ancient grain bowl with farro and roasted veggies is a perfect cozy fall or winter dinner, full of protein and seasonal flavor. 

This fall harvest bowl is full of warm roasted veggies like sweet potatoes and marinated brussel sprouts, plus it&#x27;s topped off with crispy flavorful marinated tofu and creamy avocado. It has the perfect blend of textures and flavors.

Warm Ancient Grain Bowl (Harvest Bowl)

kale,

avocado, sliced

Recipe TYBM’s Lemon Tahini Dressing

Recipe TYBM’s Maple & Balsamic Brussel Sprouts

sweet potato,

¼ tsp pepper

block of extra firm tofu

apple cider vinegar

garlic,

farro (Note: farro isn't gluten free, brown rice

veggie stock

In a large, shallow bowl, mix together the...

In a large, shallow bowl, mix together the olive oil, vinegar, maple syrup, garlic, salt, and pepper. 

Drain and press the tofu so most of...

Drain and press the tofu so most of the liquid is removed. Cut the tofu into fillets or strips about 1 ½” wide and 3” long. 

Place the tofu in the marinade for at...

Place the tofu in the marinade for at least 20 minutes. (You can prep the other ingredients while it marinates).

Preheat the oven to 425F.

To prep the sweet potatoes, quarter the potato...

To prep the sweet potatoes, quarter the potato and slice it into thin wedges (see pictures in the post above). 

Lay the wedges onto a baking tray and...

Lay the wedges onto a baking tray and coat the sweet potato in olive oil, salt, and pepper.

Once the tofu is marinated, lay the tofu...

Once the tofu is marinated, lay the tofu onto the same baking tray (or a second tray depending on the size). 

Bake the tofu and the sweet potato for...

Bake the tofu and the sweet potato for 35 minutes, flipping halfway.

Follow the instructions in this recipe.

If using a rice cooker: add the farro,...

If using a rice cooker: add the farro, water, and veggie stock to the rice cooker and select the brown rice setting on the rice cooker and press start. 

If making the farro on the stovetop: Place...

If making the farro on the stovetop: Place the farro, water, and veggie stock in a medium-sized saucepan.

Bring to a boil. Then cover with a...

Bring to a boil. Then cover with a lid and reduce heat to medium-low. 

Simmer for about 15-20 minutes until tender.

Remove from the heat and fluff with a...

Remove from the heat and fluff with a fork. 

Scoop your desired amount of farro into a...

Scoop your desired amount of farro into a large bowl (I recommend ½ cup - ¾ of a cup, cooked). 

Optional- in a small bowl, massage the kale...

Optional- in a small bowl, massage the kale with your hands with 1 tbsp of the tahini dressing for about 1-2 minutes.

Add the roasted sweet potatoes, tofu, Brussel sprouts,...

Add the roasted sweet potatoes, tofu, Brussel sprouts, kale, and avocado on top.

Drizzle with 1-2 tbsp of tahini dressing. 

Serve warm.

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Smoky Black Bean & Quinoa Chili...

Sweet Potato Farro Bowls

Warm Ancient Grain Bowl (Harvest Bo...

Top 3 vegan grain bowl recipes from across the web

The most viewed vegan grain bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Black Bean &amp; Quinoa Chili...

Sweet Potato Farro Bowls

Warm Ancient Grain Bowl (Harvest Bo...

The most viewed vegan grain bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Smoky Black Bean & Quinoa Chili...