Before we enter the holiday season filled with heavy dinners, cheesy appetizers, and all the cookies, I decided to keep things light and healthy for at least one more week. This vegetarian rice and bean bowl with spicy garlic sauce is the perfect way to take a break from the holiday calories!
I just got back from a 2 week trip to Scotland (more on that to come soon!), and let’s just say I think I depleted their inventory of fish and chips substantially. So I knew I’d want something a bit healthier to come home to. This rice and bean bowl was just the ticket – vegetarian, light and healthy but filled with a super flavorful garlic sauce so that it’s anything but boring.
This dish is actually inspired by something similar I had from a food cart in Portland, Oregon. Portland is famous for their food trucks and carts. I used to travel there for work a lot, and the whole team would walk down to explore the trucks at lunch time. There was one cart that made only one dish, but made it well, and I just had to get it every time I visited. So I decided to recreate it and add my own spin.
Now I will be upfront here – when you read the recipe, it seems like a strange combination. But trust me, this is really good! The sauce features garlic, lemon, mustard powder, turmeric, chile powder and curry powder and creates a perfect tangy, garlicky and spicy mixture. If you’re not a huge fan of curry or mustard, not to worry – they’re small amounts that just add to the spicy tang of the sauce and don’t stand out much. The sauce is actually vegan and becomes super creamy by blending everything with cashews and garbanzo beans in a food processor to thicken it up.
The bowl itself features brown rice (or grain of your choice), a healthy bean mixture, and fresh and sautéed vegetables. I like the combination of sweet corn, bell peppers and tomatoes with creamy avocado to counteract the spicy sauce, but you could use any vegetables on hand. The original Portland bowl I had included shredded cheddar cheese, so I’m including that here (because I can’t say no to cheese), but you could use your favorite cheese or omit it completely to keep things vegan.
The end result is a super healthy but also filling and flavorful dish. It might seem like an odd combo, but it just works! If you need a break from the holiday cookies, give this a shot.
Looking for more vegetarian meals? Check them out here!
Wine Pairings
- Chenin Blanc: This high acidity white wine that is dry with a touch of sweetness, will balance out the tang and spice of the dish well.
- Sauvignon Blanc: The herbaceous flavor of this white wine will go well with the lemon garlic flavor of the sauce.
Travel Tips for Portland, Oregon
While I’ve normally gone to Portland for work, I did have some opportunities for fun and exploration. Here were some of my favorites!
- To Visit: If you’re a nerd like me, a bookstore might be one of your favorite places. Powell’s Books is the mega-bookstore of my dreams! It takes up a full city block and has every kind of genre you could think of. I can spend hours here wandering around or finding a quiet corner to read.
- To Drink: The Multnomah Whiskey Library is one of the coolest bars I’ve ever been to. Reminiscent of earlier times, it’s filled with large leather chairs, impressive fireplaces, and over 2,000 bottles on the wall. They actually use a library ladder to grab bottles from the top. Order a cocktail and they’ll bring everything on a cart to make it right in front of you!
- To Explore: Lost Lake is a beautiful spot with amazing views of Mt. Hood and a nice hike around the lake. It’s a little bit out of the way, but once you find it (pun intended!), it’s worth it. Explore beautiful areas along the Hood River on the way or visit the iconic Multnomah waterfall for some amazing pictures.
Vegetarian Rice and Bean Bowl with Spicy Garlic Sauce
- Total Time: 20 minutes
- Yield: 4 people 1x
Description
A healthy vegetarian bowl of rice, beans, and fresh and sautéed vegetables with a spicy, tangy garlic sauce.
Ingredients
Spicy Garlic Sauce
- ½ cup extra virgin olive oil
- ½ cup raw unsalted cashews
- 6 tablespoons lemon juice
- 6 cloves of garlic
- 1 cup garbanzo beans from a 15 oz. can, drained
- 1 teaspoon mustard powder
- 1 teaspoon turmeric powder
- 1 teaspoon onion powder
- 1 teaspoon chile powder
- ½ teaspoon curry powder
- ½ cup water
- Salt & pepper to taste
Rice Bowl
- 3 cups cooked brown rice
- 1 15 oz. can black beans, drained
- Any unused garbanzo beans from the sauce
- ½ cup cherry tomatoes, quartered
- ½ cup shredded cheddar cheese
- 1 avocado, sliced
- ¼ cup cilantro chopped
- 1 tablespoon extra virgin olive oil
- 1 corn, kernels cut off the cob
- ½ red bell pepper, diced
Instructions
- Make the sauce: Add all ingredients except water into a food processor and blend until smooth. Add water a little bit at a time until desired consistency is achieved. If it gets too thin, add some more chickpeas in to thicken it up. Season well with salt and pepper.
- Heat the oil in a sauté pan over medium high heat. Add the corn kernels and bell pepper to the pan. Season with salt and pepper and sauté until pepper is cooked through, about 4 minutes.
- To make each individual bowl, add ⅔ cup of brown rice and 3 tablespoons of garlic sauce, stirring to combine.
- Add toppings as desired. For each bowl, I prefer roughly ¼ cup of black and garbanzo beans, 2 tablespoons of tomatoes, 2 tablespoons of cheese, ¼ of the avocado, 2 tablespoons of corn pepper mixture, and 1 tablespoon of the cilantro. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
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