I was feeling something different for lunch this week and this vegan lunch bowl is absolutely delicious and super inexpensive to make. You can get pretty creative with your toppings, but, I will share the exact recipe I used and this is what’s in my lunchbox this week!
INGREDIENTS FOR BASE LAYER – makes 8 hearty lunch bowls
- 3 cans garbanzo beans (chickpeas), roasted
- 3 cans black beans, cooked on stove
- 1 cup cooked quinoa
- 4 medium to small sized sweet potatoes, peeled, cubed and baked
TOPPINGS:
- raw organic spinach
- bell peppers – I chose 4 – 2 red, 1 yellow and 1 orange; sliced and chopped
- Broccoli or alfalfa sprouts
- Raw sliced mushrooms
ASIAN SESAME DRESSING – OPTIONAL:
- 1/2 cup olive oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce OR coconut aminos OR Bragg’s liquid aminos
- 1 tbsp honey
- Garlic powder – a few dashes
- Black pepper – lots
- Ginger – a few dashes
- 1 tsp toasted sesame oil
Mix all ingredients except the oils in a bowl or container. Whisk in the oil slowly and store in fridge. Mixture will likely separate, just shake well before drizzling onto lunch bowl.
METHOD:
Prep your sweet potatoes by peeling, slicing/cubing, and roasting until crispy. Follow my recipe through the link above. Prep your chickpeas – rinse and drain them and allow to fully dry on a towel. Then transfer to 2 baking sheets and drizzle with olive oil, cumin, pink salt, pepper, paprika and garlic powder. Roast at 400 until crispy – about 25-30 minutes – tossing once halfway. Prep your quinoa according to package instructions and also warm the black beans on the stove (I seasoned with salt, pepper, garlic powder and red pepper flakes).
Once you have cooked all of the above simply layer them into 8 separate lunch-sized dishes and store in fridge. Re-heat and then top with spinach, bell peppers, mushrooms and sprouts (I individually packaged my toppings into small ziplock bags or you could use another small tupperware container). Drizzle with Asian sesame sauce and enjoy!
Kelly Hayman Fitness 