The San Fran Bowl is delicious and full of flavor. Full of lots of healthy veggies such as Japanese sweet potatoes, carrots, baby bella mushrooms, kale, and broccolini. The combination of spices such as curry, garlic powder, turmeric and ginger not only add a nutritional punch but it is SO flavorful. The combination of all of these ingredients is simply delicious. Serve this over brown rice and top off with steamed broccolini and it is sure to please. This recipe is from two of my favorite ladies Jane and Ann Esselstyn. I believe it is featured in their cookbook – Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious but I found it on YouTube and had to share because it is a dish that I thoroughly enjoy.
San Fran Bowl
The San Fran Bowl is delicious and full of flavor. Full of lots of healthy veggies such as Japanese sweet potatoes, carrots, baby bella mushrooms, kale, and broccolini. The combination of spices such as curry, garlic powder, turmeric and ginger not only add a nutritional punch but it is SO flavorful. The combination of all of these ingredients is simply delicious. Serve this over brown rice and top off with steamed broccolini and it is sure to please. This recipe is from two of my favorite ladies Jane and Ann Esselstyn. I believe it is featured in their cookbook - Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious but I found it on YouTube and had to share because it is a dish that I thoroughly enjoy.
Ingredients
- 2 Japanese sweet potatoes (about 4 cups)
- 4 lg carrots, sliced (about 3 cups)
- 16 oz baby bella mushrooms, halved
- 4 c vegetable broth
- 1/2 c nutritional yeast
- 4 tbsp oat flour
- 1 tbsp curry powder
- 1 tbsp garlic powder
- 1 tea turmeric
- 1 tbsp fresh ginger, chopped finely
- 2 tbsp white miso
- 1/4 tea ground black pepper
- pinch of cayenne pepper, if desired
- 1 bunch kale stripped and chopped
- 2 c cooked brown rice
- 1 head broccoli stems of broccolini
Instructions
- Add cubed sweet potatoes, carrots, and mushrooms to a saucepan with 2 inches of water. Bring to a boil, reduce to brisk simmer, cover and cook for approximately 10 minutes or until potatoes are slightly tender.
- While the veggies are cooking, place the veggie broth, nutritional yeast, flour, curry powder, garlic powder, turmeric, ginger, miso, and cayenne pepper in a large pot and bring to a boil, stirring constantly. Immediately turn the heat to low and stir until the mixture thickens into a gravy.
- Remove the sweet potatoes, carrots and mushrooms with a slotted spoon and add to the gravy. Do not discard the cooking water, it is very flavorful and a good addition if the vegetable liquid is low.
- Add the black pepper and kale to the gravy and vegetable mixture, gently stir and simmer for about 4 minutes or until the kale is tender.
- To serve, place a scoop of rice into individual bowls and top with the veggies and gravy, with the bright green broccolini nestled on top.
