Veggie Bowl of Sunshine

It has been such a lovely weekend; with warm weather, life planning, tons of cooking and inspiring thoughts. I’ve been researching the link between willpower and food and I cannot wait to share my thoughts on the matter and give you some helpful tips! We’ve all been there, feeling like you “can’t resist” that cupcake (or anything tasty) only to feel bad about it afterwards. I hope to bring some light to your life with my research!

Now back to the veggie bowl! I thought of this dish because I wanted to increase my vegetable intake. I could just live off of avocados, toast and sweet potatoes (to be honest!). Given that this is (sadly) not an option, I looked for healthy recipes for a veggie dish that would inspire me. Being a Mexican food-lover I thought why not give this veggie dish a Mexican twist? I don’t want just veggies… let’s add a salsa! And let’s have guacamole on the side…why not? And this, is how it all started.

Ingredients for veggie bowl: 

  • 1 yellow onion – peeled & chopped to your preference (some people like their onion coarsely chopped & others enjoy it more minced)
  • 3/4 cup of zucchini – chopped
  • 3/4 cup of mushrooms – chopped
  • 1 large red or yellow pepper – chopped
  • 2 cups of black beans (you may use kidney or pinto, it’s all about making it your own!)
  • 2 cups of corn kernels
  • Handful of coriander (cilantro) leaves
  • 1/2 – 3/4 of shredded Monterey cheese (you may substitute for a different type of cheese or nutritional yeast if vegan)
  • Spices: 1 teaspoon of cilantro powder, 1 teaspoon of cumin, 1 teaspoon of chipotle powder.

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Ingredients for the salsa: 

  • 1 large tomato or 2 medium ones – chopped
  • 1/3 of a cup of red onion – chopped
  • 3 tablespoons of coriander (cilantro) – chopped
  • 1/2 lemon – use the juice of the 1/2
  • 1 jalapeño – finely chopped (remove seeds if you want to reduce spicy level or if serving to kids)
  • Sea salt and freshly ground pepper (your preference)
  • Instructions for the salsa: add tomato, onion, coriander and jalapeño to a bowl. Mix together until combined, now add lemon juice. I recommend adding the salt and pepper after you’ve tried the salsa. You’ll realize that sometimes, you don’t need it.

Ingredients for guacamole: 

  • 1 avocado – smashed
  • 1/2 lemon – use the juice of the 1/2
  • 2 tablespoons of coriander (cilantro) – chopped
  • 1/2 of a tomato – chopped
  • Sea salt and freshly ground pepper (your preference)
  • The instructions for the guac are this: smash the avocado as much as you like (again some people like their guac’ chunky and others don’t so go wild here!), add the tomato, coriander and lemon juice and mix gently until combined. That’s it. No fuss.

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Time for instructions!

  1. Preheat oven to 190C or 375F.
  2. Sauté onion, mushroom and zucchini with some olive oil.
  3. Once onion is translucent, add black beans, red pepper and corn kernels to skillet.
  4. Mix spices, cumin, cilantro powder and chipotle powder in a separate bowl.
  5. Add spices to skillet, stir and mix gently to coat all ingredients.
  6. Once ingredients have been thoroughly mixed with the spices, transfer them to an oven-proof bowl or casserole.
  7. Add salsa on top of the bowl carefully spreading it (a spoon or fork is helpful here).
  8. Finally, add the shredded cheese.
  9. Place casserole or bowl into the oven (uncovered) for 30 – 40 minutes or until the cheese is melted and/or bubbling.
  10. After it’s done, let it cool for 5-10 minutes before serving.

Tip: Take me up on not adding sea salt & freshly ground pepper until after you had a taste. With dishes like this one that come with spices, salsa and cheese, you truly may not need it. 

Tip 2: If you’re feeling adventurous or like having tacos, use this recipe! All you need is literally the corn tortillas and voila! You have veggie tacos and even guacamole to accompany them. 

This is a great dish to make for your family, friends or colleagues. During a potluck you can take this dish! (no need to make the guacamole if you don’t want do) I added it because I could eat guacamole with every dish! And to be honest, it tastes delicious with it too! 

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Enjoy!