It’s my personal belief that every good vegan should have a go to salad recipe in their life. Heck, everybody – vegan or otherwise – should have a salad that they love. Some sort of large vegetable delivery mechanism that makes you feel virtuous and sufficiently maxed out on nutrients, vitamins and antioxidants. (Note to self: get thee educated on the actual differences between nutrients, vitamins and antioxidants.)
It is also my personal belief that people will be more excited about a salad if you call it a “bowl.” It’s pure semantics, man. Bowls are hearty and can be filled with a myriad of other hip and sexy things, like legumes, nuts and seeds, and grains. Now I know what you’re thinking, salads can be hip and sexy too, and hey crazy vegan lady, you basically just described all of the toppings that make up a salad. Well, you’re not wrong, but I’m sticking with my bowl theory anyways.
Now that I got that off my chest, I can tell you more about this particularly sexy Mexicali Green Bowl with Chipotle Sweet Potatoes. Just like my Roasted Sweet Potato and Black Bean Taquitos, this bowl calls on the undeniably perfect union of sweet potatoes and black beans. The sweet potatoes in this recipe get the same kick from a sprinkle of chipotle chili powder but they’re browned on the stovetop – with a little maple syrup, I might add – for easy lunchtime assembly. Brown rice is my grain of choice but it can easily be subbed for quinoa, or hey why not give freekeh a try.
Shredded romaine, corn, tomatoes, avocado, and completely optional pickled jalapeños round out the veggie additions. Bringing it all together is my Cilantro Green Sauce, which if you haven’t tried yet, you really need to. The spiciness from the cilantro, smokiness from a hit of chipotle chili powder (I can’t get enough of the stuff!), sweetness from the agave and hint of nuttiness from the peanut oil takes this bowl to a whole other level. It’s bright and zingy and so, so green. It’s basically a conversation piece in a dressing. Adding an element of crunch, and a hint more yellow, to this rainbow bowl are pan fried corn tortilla strips. Now all you salad lovers, go forth and eat bowls.
- ½ cup Cilantro Green Sauce (see below)
- 3 cups romaine lettuce, shredded
- 1 sweet potato, chopped
- 2 (6") corn tortillas, sliced into thin strips
- 1 cup prepared brown rice
- 1 cup canned black beans, drained & rinsed
- ½ cup cherry tomatoes, chopped
- ½ avocado, chopped
- ¼ cup frozen corn, thawed
- 1 tablespoon maple syrup
- 2 teaspoons olive oil
- ½ teaspoon chipotle chili powder
- 2 tablespoons pickled jalapenos (optional)
- sea salt
- 1 bunch or 2 large handfuls cilantro (stems included)
- 3 tablespoons agave nectar
- 3 tablespoons unrefined peanut oil (can substitute with 3Tb. peanut butter if desired)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lime juice
- 3 tablespoons rice vinegar
- 1 garlic clove
- ½ teaspoon chipotle chili powder
- ½ teaspoon sea salt
- Heat 1 teaspoon olive oil in a pan over medium heat. Add sweet potatoes and saute until browned and softened, about 10 minutes. Increase heat to medium-high, add maple syrup, chipotle chili powder, sprinkle of salt, and cook for a few minutes more until sweet potatoes are caramelized.
- Set potatoes aside. Heat 1 teaspoon olive oil in pan over medium-high heat. Add tortilla strips and cook until browned and crispy, 5 - 7 minutes. Sprinkle with salt to taste.
- Combine all ingredients in a blender (I use a Vitamix) and blend until completely liquified. Store additional sauce in an airtight container in the fridge for up to 3 days.
- To assemble bowls, divide romaine lettuce, sweet potatoes, brown rice, black beans, tomatoes, avocado, corn, and jalapenos between three bowls. Drizzle with Cilantro Green Sauce and top with crispy tortillas.
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