Wholesome Vegan Bowl Recipe

I had a brief downtime to play in the kitchen between teaching yoga classes today and created a simply delicious vegan bowl that my belly felt inspired to share!  It's a triumvirate of nutritious plants: sweet potatoes (high in Vitamins A, C and B6 and manganese and potassium), kale (high in Vitamins A, K and C) and organic tofu (which includes all essential 9 amino acids that your body can't make on its own).  

Ingredients for 1 serving:

• 2 organic sweet potatoes
• 2 slices of firm organic tofu (or however much you're hungry for)
• 3 handfuls of organic raw chopped kale
• 1 half an avocado
• A small handful of organic basil leaves chopped
• A small handful of organic cilantro chopped
• A teaspoon of organic tamari sauce
• A teaspoon of 21 Seasoning Salute spice blend from Trader Joe's
• A teaspoon of Green Goddess spice blend from Trader Joe's
• 2 cloves of raw chopped garlic
• 1 lime
• A third of bell pepper sliced into slivers
• A dash of sea salt
• A dash of black pepper
• A dash of chili flakes
• Organic virgin coconut oil
• 1 sheet of parchment paper

Here are the steps to make it:

1. Preheat the toaster oven to about 350*F as you wash and slice 2 sweet potatoes.  
2. Stir in a bowl: a tablespoon of organic virgin coconut oil, a teaspoon of 21 Seasoning Salute and the sliced sweet potatoes.
3. Scatter them on a tray lined with parchment paper and into the oven for about 30 minutes.
4. Meanwhile, pat dry 2 slices of organic firm tofu.
5. Lightly drizzle less than a teaspoon of coconut oil onto a small pan and heat the pan for about a minute.  Place the slices of tofu on the pan and sprinkle about a teaspoon Green Goddess spices on the top surface of each tofu slice.  Let the bottom sides turn slightly yellow for about 2-3 minutes before flipping over and sprinkling more seasoning on top.  After about another 2 minutes, when the bottom is slightly yellow, turn off the heat.  Season lightly with chili flakes.
6. Place about 3 handfuls of chopped kale in a bowl.  Add half an avocado, the chopped garlic, the juice of 1 lime and a teaspoon of tamari.  Massage the kale with all the ingredients to mix.  
7. Add the sliced bell pepper and chopped basil and cilantro to the kale.  
8. When the sweet potatoes have a slightly crisp outside on the skin and a soft inside, remove them from the oven.
9. Now, place your kale, tofu and sweet potatoes in a bowl and add salt and pepper to taste.
10. Enjoy eating mindfully by smelling your food, admiring it with your eyes, and chewing slowly to feel all the textures and taste the variety of flavors in each bite!  Buen provecho!

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How did you like it?  Would/Did you add or subtract anything to the recipe?  Share your experience below!

Want to dive deeper into wholesome plant-based cooking?  Itzel of Wild Love Vegan Foods will guide a class on weekly meal prep at our Women's Wellness Retreat, Thrive Together, and cater all our meals with her delicious vegan creations!  Check out the itinerary here for May 6-9, 2022 and come join us!