This vegetarian bowl is so flavorful and satisfying! It incorporates a variety of flavors; sweetness from the coconut oil and sweet potatoes, saltiness from the soy sauce, while the ginger dressing finishes this dish with a punch of acidity. The great thing about this bowl is that you can separate the ingredients to accommodate your family’s preferences.
Ingredients
For the Rice:
- 2 cups uncooked jasmine rice
- 3 ½ cups water
- 1 tsp salt
- ½ tsp turmeric
For the Chickpeas & Mushrooms:
- 1 can chickpeas, drained
- 4 oz shiitake mushrooms, stems removed and sliced ¼ inch thick
- 1 tbsp coconut oil
- 1 tsp lemon juice or apple cider vinegar
- 3 tbsp soy sauce
- ¼ tsp salt
For the Roasted Sweet Potatoes
- 1 large sweet potato, peeled seeded and cut into ¼ inch chunks (about 2 cups)
- 1 tbsp olive oil
- ¼ tsp sea salt
For the Ginger Dressing:
- 2 tbsp rice vinegar
- 2 tbsp lemon juice
- 1 small garlic clove
- ¼ cup onion peeled and roughly chopped
- ½ cup carrots roughly chopped
- 2 tsp fresh grated ginger
- 1 tbsp honey (or maple syrup if vegan)
- 1 tbsp soy sauce
- 2 tbsp ketchup
- 3 tbsp canola oil
- Salt, to taste
- Optional Additions: Sesame seeds, chopped romaine, sliced cucumbers.
Instructions
For the Rice:
- Add all the ingredients for the rice, to a rice cooker or pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 15-20 minutes until done.
For the Chickpeas, Mushrooms & Sweet Potatoes:
- Preheat oven to 375°F
- Prepare two baking sheets with parchment paper. In a bowl, whisk the coconut oil, lemon juice, soy sauce and salt. Toss with the chickpeas and mushrooms. Spread on one of the prepared baking sheets.
- Using the same bowl, whisk the, olive oil and salt. Toss with the sweet potatoes. Spread on the other prepared baking sheet.
- Place both sheet trays in the oven.
- Roast the chickpeas & mushrooms for about 15 minutes, until liquid is absorbed (chickpeas & mushrooms will still be tender, not crunchy).
- Remove from the oven and set aside for later.
- Allow the sweet potatoes to roast for an additional 10-15 minutes, turning once until tender and golden.
- Remove from the oven and set aside for later.
- While the veggies are roasting, prepare the ginger dressing.
For the Ginger Dressing:
- Place rice vinegar, lemon juice, garlic and onion in the blender. I like to do this to take the “bite” out of the raw garlic and ginger.
- In the meantime, gather the rest of your ingredients.
- Add all other ingredients to the blender.
- Cover the blender and turn on high. Puree until smooth.
- Taste, and add salt, to taste if necessary.
- Store in an airtight container in the refrigerator.
To assemble to bowls:
- Put the rice in the bottom of a bowl.
- Top with roasted veggies and chickpeas. Top with ginger dressing and garnish with sesame seeds.
Notes
NOTE: You can use any root vegetables for this bowl; butternut squash, sweet potatoes, parsnips, turnips, carrots etc. Use whatever you have on hand!
