Vegan Power Bowl

Power bowls are a newer trend in eating. The idea is simple – layers of different foods that complement each other in one bowl. I’ve heard that food tastes better in a bowl and after trying this, I think it’s true!

Vegan Power Bowl

Ingredients

  • 1 cup cooked brown rice (see Notes)
  • 1/2 cup seasoned black beans (see Notes)
  • 1/4 cup sliced black olives
  • 1/4 cup diced tomatoes
  • 1 avocado, thinly sliced
  • 3/4 cup tofu, in small cubes or strips
  • 2 tsp light olive or canola oil (see Notes)
  • 1/4 cup salsa
  • 1/4 cup vegan sour cream

Instructions

  1. Heat 2 tsp oil in a nonstick pan and fry the tofu until it's golden brown, turning frequently.
  2. Layer the rice and beans in your bowl.

  3. Arrange tofu slices , avocado slices and diced tomato on top of the beans.

  4. Top with olives, salsa and sour cream.

Recipe Notes

Season your rice to your taste. I cooked mine in a little veggie broth with 1/2 t. of onion powder. I added 1/2 t. cumin and a tablespoon of salsa to the beans along with 1/4 ea. garlic and onion powder. You can season both to your own taste.

If you're avoiding oils, cook the tofu slices in your air fryer until golden.

You can vary your ingredients as you choose - try an Asian bowl with rice noodles or white rice layered with Asian cucumber salad, sprouts or greens, tofu cubes, edamame, sesame seeds and crunchy noodles. Or try a Southern bowl with blackeyed peas and rice with fried okra and greens - the possibilities are endless!

Easy Lentil Burgers

These lentil burgers are super easy and fast to prepare. They hold up well, and have a great texture, not at all pasty like some veggie burgers. I had these last night with sweet potato fries and had to hold myself back from eating all of them by myself!

Easy Lentil Burgers

Ingredients

  • 2 1/2 cup (or 2 10-oz cans) cooked and drained lentils
  • 1/2 cup chopped walnuts (see notes)
  • 1/2 cup stuffed green olives, sliced
  • 1 cup Panko (see notes)
  • 1 tsp salt
  • oil for frying or baking

Instructions

  1. If you're using canned lentils, rinse and drain.
  2. Put the lentils into a blender with the walnuts and olives. Pulse a few times until you have a chunky mix.
  3. Put the mix into a mixing bowl and add the Panko crumbs and 1 t. salt (if desired), mixing thoroughly.
  4. Let mix sit for at least 10 minutes to allow the Panko to absorb any excess moisture. If the mix is too crumbly to form patties, add a little water, 1 T. at a time, to get a good consistency.
  5. Form into 4 - 6 patties, depending how big you want them.
  6. If frying, cook in a small amount of oil or a nonstick pan for about 3 minutes on each side, or until brown. If baking, cook for about 30-35 minutes in a 375F (185C) oven until brown, flipping (carefully) halfway through. I recommend that you use a nonstick pan or oiled parchment paper.

Notes

You can substitute sunflower seeds for all or part of the walnuts if you wish, and gluten free breadcrumbs for the Panko.