Vegan Power Bowls - Why They're Great and How to Make Them! Episode 10 of In My Plant-Based Kitchen

Today's episode of In My Plant-Based Kitchen is one of my favourite yet! I talked about a topic I LOVE talking about-- VEGAN POWER BOWLS aka Grain Bowls, Buddha Bowls, Rice Bowls. We talk about: components of a power bowl: reimagining your plate (and the MANY possibilities) Why (and how) to switch it up! How batch cooking can help make this type of meal a snap to put together The importance of including some raw and some cooked for variety (there are benefits to both) The benefits of having quick cooking components in your pantry, and lots of examples! We make a Mexican Bowl, based on this template, and the ingredients we use are: Quinoa, cooked with water and lemon juice Kabocha Squash, steamed in the ipot Black beans, steeped in a mixture of adobe sauce, water and Braggs Soy Alternative Roasted corn (with oregano, a pinch of salt, a dash of maple syrup and a dash of chili powder) Roasted pattipan squash (with oregano, chili powder and a dash of avocado oil) Raw purple cabbage, yellow pepper, spinach, avocado Salsa for the "sauce" There are so many tips in this episode, I encourage you to watch it for ideas and inspiration - and share your own in the comments too! I also promised to share my recipes for a couple of my favourite and most versatile sauces for this type of meal (and examples, according to the template of how you can use them). They are on my blog now: https://www.plantbasedrhn.com/blog/ve... I also mentioned Dr. Will Bulsciewicz and his book the Plant-Fed Gut - you can find his website here: https://theplantfedgut.com/ Want to request a topic/ask a question to be covered in a future episode? You can do that here: https://us13.list-manage.com/contact-... Want to subscribe to my weekly newsletter for corresponding recipes and more info? You can do that here: https://plantbasedrhn.us13.list-manag... See you next week!