Vegan Rice Salad Power Bowl

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This Vegan Rice Salad Power Bowl is loaded with veggies, vitamins and nutrients. It’s a power packed bowl – full of flavors, amazing textures and super healthy too. Made with portabella mushrooms, spicy broccoli florets, health boosting garlic, omega rich avocado and fiber rich brown rice. It’s my favorite healthy bowl.

Sometimes you just need a vibrant, rainbow bowl that tastes even better than it looks.
I eat this Vegan Rice Salad Power Bwol whenever I want a really healthy, savory and vitamin packed lunch or dinner. It’s so tasty, crunchy, fresh and savory all at the same time. If you want, you can switch the brown rice for quinoa or couscous. It will still be just as delicious and healthy.

What’s great abouth this recipe:

  • Vegan, Gluten free, nut free and soy free
  • Healthy and immune system boosting – loaded with vitamins, minerals, healthy fatty acids and nutrients
  • Easy to make
  • Amazing for dinner, lunch and on-the-go
  • Delicious, savory and full of great textures

How to serve this Vegan Rice Salad Power Bowl

I like to serve with my maltese salsa dip or a fresh cocnut yogurt/lime dressing, but you can use any dip or dressing you prefer. The flavors go well with everything, so don’t be afraid to try it with your favorite dip.

How is this Vegan Rice Salad Power Bowl made? It’s very easy:

Instructions

  • Cook the rice as instructed on the package.
  • Heat coconut oil in a large pan and add the sliced portabella mushrooms, broccoli florets and sliced carrots and let it cook for 5 minutes at medium high heat while stirring occasionally.
  • Once the liquid the portabella mushrooms releases are absorbed again, add the peas, minced garlic, curry powder, paprika, salt and pepper. Stir to combine and lower the heat. Let the dish cook for a few more minutes, until the broccoli are tender to the bite.
  • Pour the cooked rice into a mixing bowl and add the sambal olek spice, a pinch of salt and pepper. Stir together to combine, before adding the chopped sundried tomatoes and half of the chopped fresh basil. Toss together and set aside.
  • Quickly rinse and dice the cucumber and tomatoes and pout into a bowl. Season with salt, pepper and chopped fresh basil. Stir to combine.
  • Next, load everything into a bowl, rice salad, portabella mushroom mix, cucumber/tomato salsa and top with freshly sliced avocado. Drizzle a little extra lemon juice over the avocado and top with chopped fresh basil. Serve with a little salsa dip or coconut yogurt dressing (optional) and enjoy.

Vegan Rice Salad Power Bowl

This Vegan Rice Salad Power Bowl is loaded with veggies, vitamins and nutrients. It’s a power packed bowl – full of flavors, amazing textures and super healthy too. Made with portabella mushrooms, spicy broccoli florets, health boosting garlic, omega rich avocado and fiber rich brown rice. It’s my favorite healthy bowl.
Course Dinner, Lunch
Cuisine American
Keyword vegan
Prep Time 8 minutes
Cook Time 25 minutes
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Coconut Oil
  • 1 Avocado Pit removed and sliced
  • ½ large Cucumber Diced
  • 6-8 Cherry Tomatoes Chopped
  • Juice from ½ Lemon
  • 2 Portabella Mushrooms Sliced
  • 1 Carrot Sliced
  • ½ cup Peas
  • 1 cup Broccoli Florets
  • 2 cloves Garlic Minced
  • ½ cup Brown Rice or Quinoa
  • 2 Sundried Tomatoes Chopped
  • Salt and Pepper to taste
  • 1 tbsp Curry Powder
  • 2 tsp Paprika
  • 1 tsp Sambal Olek Spice
  • 1 bunch Fresh Basil Chopped

Instructions

  • Cook the rice as instructed on the package.
  • Heat coconut oil in a large pan and add the sliced portabella mushrooms, broccoli florets and sliced carrots and let it cook for 5 minutes at medium high heat while stirring occasionally.
  • Once the liquid the portabella mushrooms releases are absorbed again, add the peas, minced garlic, curry powder, paprika, salt and pepper. Stir to combine and lower the heat. Let the dish cook for a few more minutes, until the broccoli are tender to the bite.
  • Pour the cooked rice into a mixing bowl and add the sambal olek spice, a pinch of salt and pepper. Stir together to combine, before adding the chopped sundried tomatoes and half of the chopped fresh basil. Toss together and set aside.
  • Quickly rinse and dice the cucumber and tomatoes and pout into a bowl. Season with salt, pepper and chopped fresh basil. Stir to combine.
  • Next, load everything into a bowl, rice salad, portabella mushroom mix, cucumber/tomato salsa and top with freshly sliced avocado. Drizzle a little extra lemon juice over the avocado and top with chopped fresh basil. Serve with a little salsa dip or coconut yogurt dressing (optional) and enjoy.

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