I'm going to be honest here. Making these bowls ended up being a bit more involved than I like my dinners to be, but they were really good. If you take just one thing away from this post, let it be the cooking method for the potatoes. These are the best damn potato wedges ever (and they're completely oil-free too)! Also, the marinade for the brussels sprouts is especially legit. Anyway, the best thing about bowls like this is that they are totally customizable to whatever ingredients you like and have lying around! I ended up combining cauliflower rice, mushrooms, potatoes, brussels sprouts, chickpeas, corn, salsa, avocado and hummus since I had all of those things handy in my kitchen after a super random shopping trip at Trader Joe's, but you can make it your own with whatever you have! :)
Ingredients
cauliflower rice (or brown rice)
mushrooms, finely chopped
coconut aminos
idaho or gold potatoes
brussels sprouts
maple syrup
sriracha
lime
chickpeas (or beans)
corn
salsa
avocado
nutritional yeast
flour
chile powder
chipotle powder
onion powder
garlic powder
salt
pepper
hummus
cauliflower rice (or brown rice)
mushrooms, finely chopped
coconut aminos
idaho or gold potatoes
brussels sprouts
maple syrup
sriracha
lime
chickpeas (or beans)
corn
salsa
avocado
nutritional yeast
flour
chile powder
chipotle powder
onion powder
garlic powder
salt
pepper
hummus
Directions
Preheat the oven to 400°F.
Okay, so first we are going to make these bomb potato wedges. These would also make an amazing snack on their own, especially with a side of mashed avocado. To start, scrub the russet potatoes under running water, dry them off, then slice them into thick wedges (think KFC style). I prefer to leave the peels on for added texture.
Next, toss the potatoes into a large pot and cover with cold water. Place over medium high heat and turn the burner off immediately when the water starts to boil. The potatoes should be slightly softer but still firm to the touch. Strain the wedges and return to the pot or place them in a large bowl.
Add in about a tablespoon of flour along with nutritional yeast, chile powder, chipotle powder, onion powder, garlic powder, salt and pepper and stir and/or shake them around until thoroughly coated.
Now, they are ready to go into the oven. Lay the wedges out onto a large baking sheet so that they are spread out evenly, without stacking any on top of each other. Feel free to sprinkle on extra seasoning as desired. I personally love to add a little Parmageddon (Vegan Parmesan).
Bake for approximately 30 minutes until crispy and brown at the edges, rotating the pan halfway through.
Now, if you'd like to add brussels sprouts into the mix, you'll want to start cooking them using your desired method. I used the frozen brussels sprouts from Trader Joe's, which made cooking them super easy. For a simple yet delicious marinade, I recommend throwing together some coconut aminos, maple syrup, sriracha and lime juice. Coat the brussels thoroughly and spread them out on another baking sheet. They can go into the oven on a separate rack for about 30-45 minutes, or until perfectly tender.
While the potatoes and brussels are roasting away, heat a wok or skillet over medium heat with a few tablespoons of water. Add in the cauliflower rice, mushrooms, onion powder, garlic powder, coconut aminos and desired seasoning, and cook until scrumptiously soft.
For another savory flavor component, I love adding in chickpeas, corn and salsa. In a separate bowl, stir these together (cooked) until well combined. This can be served cold or warm, depending on your preference.
To assemble, add some of the cauliflower rice mixture to bowl, then pile on brussels, some of the chickpea mixture, potato wedges and avocado (which is a non-negotiable ingredient in my opinion). Sprinkle on extra seasoning and a little lime juice and you're good to go! For a final touch, I love drizzling on a spoonful or so of hummus to take it to the next level.
Preheat the oven to 400°F.
Okay, so first we are going to make these bomb potato wedges. These would also make an amazing snack on their own, especially with a side of mashed avocado. To start, scrub the russet potatoes under running water, dry them off, then slice them into thick wedges (think KFC style). I prefer to leave the peels on for added texture.
Next, toss the potatoes into a large pot and cover with cold water. Place over medium high heat and turn the burner off immediately when the water starts to boil. The potatoes should be slightly softer but still firm to the touch. Strain the wedges and return to the pot or place them in a large bowl.
Add in about a tablespoon of flour along with nutritional yeast, chile powder, chipotle powder, onion powder, garlic powder, salt and pepper and stir and/or shake them around until thoroughly coated.
Now, they are ready to go into the oven. Lay the wedges out onto a large baking sheet so that they are spread out evenly, without stacking any on top of each other. Feel free to sprinkle on extra seasoning as desired. I personally love to add a little Parmageddon (Vegan Parmesan).
Bake for approximately 30 minutes until crispy and brown at the edges, rotating the pan halfway through.
Now, if you'd like to add brussels sprouts into the mix, you'll want to start cooking them using your desired method. I used the frozen brussels sprouts from Trader Joe's, which made cooking them super easy. For a simple yet delicious marinade, I recommend throwing together some coconut aminos, maple syrup, sriracha and lime juice. Coat the brussels thoroughly and spread them out on another baking sheet. They can go into the oven on a separate rack for about 30-45 minutes, or until perfectly tender.
While the potatoes and brussels are roasting away, heat a wok or skillet over medium heat with a few tablespoons of water. Add in the cauliflower rice, mushrooms, onion powder, garlic powder, coconut aminos and desired seasoning, and cook until scrumptiously soft.
For another savory flavor component, I love adding in chickpeas, corn and salsa. In a separate bowl, stir these together (cooked) until well combined. This can be served cold or warm, depending on your preference.
To assemble, add some of the cauliflower rice mixture to bowl, then pile on brussels, some of the chickpea mixture, potato wedges and avocado (which is a non-negotiable ingredient in my opinion). Sprinkle on extra seasoning and a little lime juice and you're good to go! For a final touch, I love drizzling on a spoonful or so of hummus to take it to the next level.