Emma's Caribbean Vegan Bowl

Posted on October 23, 2015 by Anne Milneck | 0 comments

Vegan Bowl Recipe

Anne's teenage daughter recently converted to veganism. What was initially thought to be a passing trend has become a lifestyle commitment for Emma. Many view this lifestyle as a rabbit food extreme, but Anne put her culinary skills to work to make this change as approachable and delicious as possible. And their entire family is better for it.

This bowl is a health and flavor-packed weeknight staple for Emma. Leftover rice transforms into a Caribbean-inspired dish that's a meal on its own. Here, it's paired with Quick Sautéed Kale with carrots and garlic, fresh cherry tomatoes and sliced avocado. Who says a vegan lifestyle is boring? Dig in!

Ingredients for the Island Coconut Black Bean Rice:

1 Tbl Key Lime Avocado Oil

2 tsp Island Coconut Rub

1 can black beans, drained and rinsed

2 cups cooked, cooled white rice

1/2 cup sliced green onions

1/4 cup toasted coconut

Chopped Cilantro for garnish

Salt and white pepper to taste

Directions for the Island Coconut Black Bean Rice:

Heat a pot over medium heat. Add the Key Lime Avocado Oil and Island Coconut Rub. Work this into a paste, stir and cook until just fragrant--about 1 minute. Add the black beans and green onions. Stir until just heated through. Add the rice. Stir gently to combine and cook until heated through. Remove from heat and add the toasted coconut and cilantro. Taste and adjust with salt and pepper.

Ingredients for the Quick Sautéed Kale:

4 cups chopped, trimmed kale

2 Tbl Garlic Extra Virgin Olive Oil

1/2 cup sliced carrots

2 cloves minced garlic

Directions for the Quick Sautéed Kale:

Heat a large, skillet over medium-high heat. Add the Garlic Extra Virgin Olive Oil and sliced carrots. Saute until the carrots are softened a bit--about 3 minutes. Reduce heat to medium and add in the garlic. Saute until just fragrant--about 1 minute. Add the kale. You may have to do this a bit at a time so that the kale begins to wilt and not overwhelm the pan and spill over. Saute the kale, moving it with tongs, in order to coat it with the oil and help it wilt. Saute approximately 7 minutes for crunchy kale. Cook longer to if you like the kale to be more tender. Remember to keep the heat at medium so as not to scorch the garlic.


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