When everybody within the take a look at 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 straightforward to assemble and excellent for meal prep! Allow us to present you the way it’s completed!
This EPIC vegan bowl begins with the smoky chipotle black bean chili made with onion, bell pepper, garlic, spices, chipotle peppers, broth, and the principle ingredient: black beans!
Whereas that’s cooking, there’s time to arrange a batch of your favourite grain (we advocate 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 just a few transferring elements, however they’re all specified by a perfect order to make the recipe approachable and effectively well worth the effort! All that’s left is assembling the elements into bowls and topping with optionally available sliced avocado and contemporary cilantro.
We hope you LOVE this bowl! It’s:
Fiber-rich (25+ grams per serving!)
& SO flavorful!
It’s the right meal whenever you’re craving one thing flavorful but nourishing. Bonus? The chili, grains (quinoa or rice), and cashew sauce can all be made just a few days forward, making it good for meal prep!
Extra Nourishing Vegan Grain Bowls
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Servings 4 (Bowls)
- 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.
SAUCE: Whereas the grains are cooking, put together the jalapeño cashew sauce.
KALE: Add chopped kale to a big mixing bowl and prime with lime juice, maple syrup, and olive oil. Then therapeutic massage with clear arms for about 1 minute to tenderize and infuse it with taste.
To serve, divide chili, grains, and massaged kale between serving bowls and prime with avocado and/or cilantro (each optionally available). Drizzle with jalapeño cashew sauce. There could also be leftover sauce and chili relying in your most popular portion sizes and ratios.
Leftovers will hold 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!
*Diet info is a tough estimate calculated with two-thirds of the chili (we like freezing any additional servings), half of the jalapeño cashew sauce (nice on tacos, enchiladas, and extra), and the lesser quantities the place ranges are supplied.
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