Yummy Breakfast Bowl

I’ve been wanting to write a post about bowls for some time. You know bowls … a big bowl of plant-based foods. The bowl concept has been around for a long time and was once the perview of hippies and crack-pot vegetarians. These days anyone who is a vegetarian or vegan or is trying to diminish their meat intake is getting into bowls. You can find them all over Pinterest and food blogs. But just because folks are creating them, photographing them and posting them on social media doesn’t mean they aren’t, when it comes right down to it, simple and easy and delicious and economical. You don’t need any fancy equipment or need to know any fancy cooking techniques. All you need to know is that a bowl generally consists of four elements:

  • a grain

  • a green

  • a bean/plant protein

  • a sauce

Knowing this, the world of bowls is wide open to you! To help get you started, and to get a quick post about bowls sent off (I intend to go more in depth at another time), here’s a bowl I made for my brunch today.

image

This is a Mexican inspired bowl. Here’s how I made it:

  • 2 small potatoes, peeled (or not), cut in large dice (this would be the “grain” portion of the bowl)

  • 1 tsp coconut oil, melted

  • 2 large handfuls of spinach (this would be the “green” portion of the bowl)

  • 1 can of your favourite black beans (I used Rosarita Premium Seasoned Whole Black Beans – purchased in the States – I haven’t been able to find them in Vancouver) (this would be the “bean/plant protein” portion of the bowl)

  • 1 tomato, diced

  • 1/2 cup of your favourite salsa (I used Herdez) (this would be the “sauce” portion of the bowl)

  • 1/2 to 1 whole avocado, diced

  • sprinkle of salt (I used Chipotle salt from the Salt Dispensary) – optional

Toss the potatoes in the coconut oil, then roast in a 395 degree oven for 5 minutes or so, toss, roast for a further 5 minutes or so. Turn off the oven. Sprinkle the spinach over the potatoes right on the pan, put a cover on and return to the oven for 5 minutes to allow the spinach to wilt a bit. Heat the black beans in a pot on the stove until warmed through. Assemble the bowl by arranging the potato/spinach mixture on one side, a large scoop of beans beside, the tomatoes beside, the salsa beside, the avocado beside, so that everything is in the bowl, but in their separate piles. Sprinkle on the salt if using. I like to eat my bowls by stirring everything gently together, but some folks are extremely opposed to this kind of food touching business (cough-Susan-cough) so just eat it any way you like!

PS – You might notice there is no avocado in the bowl in the photo. I, sadly, was out of avocado when I made this, but would definitely have used avocado if I’d had one available so make sure you do!

image

 

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