This quick to make nourish bowl is packed full of raw and cooked veggies, plant-based protein and it's drizzled with delicious homemade vegan 'cheese' sauce. It makes for a simple weeknight dinner and will satisfy your cravings for comfort food.

Spanish Style Nourish Bowl with Cheese Sauce [Vegan, Gluten-Free]

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Ingredients

  • 3 cups arugula
  • 2 cups  baby spinach
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small zucchini
  • 1/3 cup fresh cilantro chopped
  • 1/3 cup brown lentils
  • 1/2 cup whole grain rice
  • 1 tablespoon coconut oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon unrefined sea salt

For the Vegan Cheese Sauce:

  • 1/2 cup of water
  • 1/3 cup raw sunflower seeds, soaked at least 30 mins in warm water
  • 1 tablespoon Dijon mustard (substitute yellow mustard)
  • 2 heaping tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon turmeric
  • 1/2 teaspoon unrefined sea salt
  • Generous pinch black pepper
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Preparation

  1. Soak rice and lentils for at least 30 min (but preferably 8 hours or overnight)
  2. Drain and rinse the rice and lentils and add them to a medium pot on high heat with 1 1/2 cups water . Bring to a boil then reduce to a simmer, with the lid partially covered. Cooked until all water absorbed and al dente, about 30 min. Note: if the rice and lentils have cooked and are al dente but some liquid remains, simply drain the liquid and let sit on low heat without a lid to allow the excess moisture to evaporate.
  3. While rice and lentils are cooking prepare your saute veggies. Add coconut oil and chopped bell peppers to a medium pan and sauté on high heat for 2 minutes, stirring and adding 1 tablespoon water as needed to prevent burning. Add smoked paprika and salt and continue to stir (and add water as needed) for another 2 minutes. Add spiralized zucchini and spinach gently mix it all together and continue to cook for only 1 more minute then remove from heat.
  4. Prepare your dressing of choice

For the Vegan Cheese Sauce:

  1. Drain and rinse the sunflower seeds then add them to a blender along with the remaining ingredients. Blend on high until smooth and creamy, adding additional water as needed. Store in an airtight container in the fridge. Will last about 2 or 3 days max so eat up quickly!

To Assemble the Bowl:

  1. Divide the fresh arugula, cilantro, and tomatoes among the bowls. Top each with 1/2-1 cup cooked rice and lentils and a generous amount of sauteed veggies
  2. Drizzle with vegan cheese sauce. Enjoy!
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