When everybody within the check kitchen agrees a brand new recipe can be on dinner rotation, it’s a winner! This hearty and nourishing chili bowl is impressed by the Chipotle Chili Bowl at Harlow in Portland. We love them, and we love this bowl!
Not solely is that this plant-based meal stuffed with fiber and protein — it’s additionally simple to assemble and excellent for meal prep! Allow us to present you the way it’s achieved!
This EPIC vegan bowl begins with the smoky chipotle black bean chili made with onion, bell pepper, garlic, spices, chipotle peppers, broth, and the primary ingredient: black beans!
Whereas that’s cooking, there’s time to organize a batch of your favourite grain (we suggest quinoa or brown rice), mix up the cashew jalapeño sauce, and put together a fast kale salad by massaging it with lime juice, maple syrup, and olive oil.
It’s a couple of shifting components, however they’re all specified by a great order to make the recipe approachable and nicely definitely worth the effort! All that’s left is assembling the parts into bowls and topping with elective sliced avocado and contemporary cilantro.
We hope you LOVE this bowl! It’s:
Hearty
Nourishing
Smoky
Tremendous satisfying
Fiber-rich (25+ grams per serving!)
& SO flavorful!
It’s the right meal while you’re craving one thing flavorful but nourishing. Bonus? The chili, grains (quinoa or rice), and cashew sauce can all be made a couple of days forward, making it excellent for meal prep!
Extra Nourishing Vegan Grain Bowls
In the event you do that recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4 (Bowls)
KALE
- 1 small bundle curly kale, de-stemmed and chopped (1 small bundle yields ~6 cups or 150 g)
- 2-3 Tbsp lime juice (1 small lime yields ~2-3 Tbsp)
- 2 tsp maple syrup
- 2 tsp olive oil
-
CHILI: Put together chipotle black bean chili utilizing this recipe.
-
GRAINS: Whereas the chili is cooking, put together quinoa (or brown rice).
-
SAUCE: Whereas the grains are cooking, put together the jalapeño cashew sauce.
-
KALE: Add chopped kale to a big mixing bowl and high with lime juice, maple syrup, and olive oil. Then therapeutic massage with clear palms for about 1 minute to tenderize and infuse it with taste.
-
To serve, divide chili, grains, and massaged kale between serving bowls and high with avocado and/or cilantro (each elective). Drizzle with jalapeño cashew sauce. There could also be leftover sauce and chili relying in your most popular portion sizes and ratios.
-
Leftovers will preserve saved individually within the fridge for as much as 3-4 days. Chili and grains are freezer pleasant for as much as 1 month.
*Chili, grains, and sauce can all be made prematurely, making this recipe very meal prep-friendly!
*Vitamin info is a tough estimate calculated with two-thirds of the chili (we like freezing any further servings), half of the jalapeño cashew sauce (nice on tacos, enchiladas, and extra), and the lesser quantities the place ranges are offered.
Serving: 1 serving Energy: 584 Carbohydrates: 91 g Protein: 25.8 g Fats: 14.6 g Saturated Fats: 2.2 g Polyunsaturated Fats: 4 g Monounsaturated Fats: 7.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 619 mg Potassium: 1440 mg Fiber: 25.4 g Sugar: 11.6 g Vitamin A: 613 IU Vitamin C: 76 mg Calcium: 273 mg Iron: 8.4 mg