I guess we can credit Instagram for the rapid rise of food trends. First, green smoothies were all the rage. Then photos of avocado toast filled my feed. Now, vegan bowl meals are taking over. Rightly so, too – who wouldn’t want an easy-to-make meal of vegetables, protein, and whole grains all in one cozy bowl?
Luckily for bowl fans, Jackie Sobon (of Vegan Yack Attack) has a brand new cookbook dedicated to their favorite type of meal. Vegan Bowl Attack! is packed with over 100 delicious one-dish meals, all of which are plant-based and use easy-to-find ingredients.
You’ find more than just dinner recipes in Vegan Bowl Attack! Jackie has included recipes for breakfast bowls, snack bowls, soup bowls, and even dessert bowls. There’s also a chapter dedicated to bowl essentials, such as homemade seitan, tempeh bacon, and various sauces. She’s also included her master formula, so you can create your own one-of-a-kind bowls.
I’ve made three recipes from Vegan Bowl Attack! so far – a breakfast bowl, a dinner bowl, and a dessert bowl, which proves that you can eat bowls all day long! All three were easy to make and didn’t require too much time to prepare. I started with the Scramble Burrito Bowl, because I can’t say no to a good tofu scramble. I love Jackie’s method for cooking the tofu, which resulted in a deliciously crunchy and cheesy coating. The tofu and burrito veggies were complimented nicely by salsa and avocado.
Because it was Taco Tuesday, I tried the Vegan Fish Taco Bowl next. The “fish” in this bowl was actually hearts of palm seasoned with seaweed flakes. It wasn’t too fishy in flavor, which was a good a thing in my book, and it was paired nicely with cool, crisp coleslaw. I had to resist the urge to eat all of the tortilla strips as I was assembling our bowls!
Cherries are my favorite fruit, and I just so happened to have a bottle of amaretto on hand, so I also made Amaretto Cherry Ice Cream. I cheated and used frozen cherries, because I didn’t want to pit a pound of fresh ones, but the recipe didn’t suffer because of my laziness. This dessert was a cool and refreshing treat on a hot summer’s day.
Vegan Bowl Attack! is destined to be one of my go-to cookbooks when I’m not sure what to cook for dinner. It’s a welcome addition to anyone’s cookbook library!
- For the cabbage slaw:
- 1 cup (70 g) shredded red cabbage
- 1 cup (70 g) shredded green cabbage
- 1 cup (110 g) grated carrot. cup
- (60 g) vegan mayonnaise (soy-free, if necessary)
- 1 teaspoon white vinegar
- For the pico de gallo:
- ½ cup (90 g) diced tomato
- ⅓ cup (55 g) diced red onion
- 1 tablespoon (1 g) minced fresh cilantro
- 1 tablespoon (6 g) minced fresh jalapeno (optional)
- ½ teaspoon lime juice Salt and freshly ground black pepper, to taste
- For the “Fish”:
- 2 cans (14 ounces, or 400 g each) hearts of palm, drained
- 2 teaspoons lime juice
- ½ teaspoon dulse seaweed flakes
- Pinch of salt
- For the assembly:
- 4 small corn tortillas cut into strips
- ¼ cup (4 g) loosely packed fresh cilantro leaves
- 2 tablespoons (11 g) sliced fresh jalapeno
- 8 lime wedges
- To make the cabbage slaw: Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
- To make the pico de gallo: Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
- To make the “fish”: Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray. In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded. Stir in the lime juice, dulse flakes, and salt until combined and then spread the mixture out on the baking sheet in a single layer. Bake for 12 to 15 minutes until the edges start to turn golden brown.
- To assemble: While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt. Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants. Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.
I have a copy of Vegan Bowl Attack! for one lucky winner this week. Follow the instructions below to enter. U.S. and Canadian residents only, please. Contest ends at midnight on July 31st. Good luck!