Mexican Vegetable Rice Bowl

May 20, 2023May 20, 20230 14
Mexican Vegetable Rice Bowl: An Easy and Healthy Vegan Recipe
in Vegan

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 teaspoon onion powder
1 large zucchini , diced small
2 large kale leaves , cut into 1-inch squares
1/2 can coconut milk
1/2 cup raw macadamia nuts
1/4 cup raw cashews
1/4 cup nutritional yeast
2 teaspoons chili powder
1 pinch cayenne pepper , or to taste
1 pinch red pepper flakes , or to taste
1 teaspoon vegetable oil
1 cup hot cooked brown rice

Nutrision Information

Servings Per Recipe
4
Calories
487
Sugar
5g
Fat
42g
This Mexican Vegetable Rice Bowl recipe is a delicious and healthy vegan dish that is perfect for any time of day. The combination of zucchini, kale, and brown rice provides a nutritious and satisfying meal that is easy to prepare and packed with flavor. The creamy, spicy sauce made from macadamia nuts, cashews, and coconut milk adds a unique twist to the dish, making it a great option for those looking to try something new. This recipe is perfect for anyone seeking a healthy, filling, and delicious plant-based meal.

Instructions

1.In a large saucepan over medium-high heat, heat the vegetable oil.
2.Add the diced zucchini to the pan and sauté for 5-7 minutes, or until the zucchini is tender and slightly golden.
3.Add kale leaves to the pan with the zucchini and continue cooking until the kale is wilted, about 2-3 minutes.
4.In a blender, blend the macadamia nuts, cashews, and nutritional yeast until the mixture is smooth and creamy.
5.In another small saucepan, heat the coconut milk over medium heat, then add the blended nut mixture, chili powder, cayenne pepper, red pepper flakes, and onion powder.
6.Cook the coconut milk mixture for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
7.To serve, divide the hot cooked brown rice between four bowls. Top with the zucchini and kale mixture, then spoon the sauce over the top of each bowl.

PROS

This vegan recipe is packed with nutritious ingredients, including zucchini and kale, which are both rich in vitamins and minerals.

It also provides a healthy dose of protein and healthy fats from the macadamia nuts and cashews.

This dish is easy to prepare and makes for a delicious and filling meal.

CONS

This recipe does require some preparation, including blending the nuts to make the sauce.

Some people may find the sauce recipe overly spicy, so it should be adjusted to personal preferences.

It is also important to note that the dish is high in calories due to the coconut milk and nuts.

HEALTH & BENEFITS

The zucchini and kale in this recipe are both rich in vitamins C and K, as well as other essential antioxidants and minerals.
The nuts used in the dish are a great source of healthy fats and plant-based protein, while coconut milk provides a healthy dose of medium-chain triglycerides (MCTs).
These MCTs have been linked to improved brain function, weight loss, and reduced inflammation.

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