There's something special about one-bowl meals. They feel nourishing, satisfying, and are a pleasurable way to eat. Whether it's a kale salad, a Thai curry over rice, or a homemade soup, it just feels good to eat a bowl of healthy, delicious food.

When I first went vegan (read my story here!), one of my go-to meals was fresh vegetables over a warm grain or baked sweet potato. Twenty years later, I still love this dish. Although I usually refer to it as a "rice bowl" or "potato bowl" or "grain bowl", I am now officially naming it the Healthy Vegan Bowl. Whenever I work from home, I always enjoy a bowl for lunch. But it's a cinch to make at the office as well, and just requires packing up some chopped vegetables and pre-cooked grains or potatoes. Keep a jar of your favorite dressing in the office fridge, and you can whip up a healthy lunch that makes you feel good all day long.

The possibilities for the Healthy Vegan Bowl are endless, and this version—which is my absolute favorite—is just the beginning. I adore Japanese sweet potatoes, which make a great base for this salad bowl. For a Mexican-inspired bowl, top quinoa with black beans, avocado, fresh corn, tomatoes, and a cashew-lime sauce. Love Asian flavors? Add baked squash, carrots, green onions, seaweed, and a toasted sesame dressing to brown rice. I have devoted an entire recipe section on Healthy Vegan to "bowls," so look forward to lots of inspiration in the coming months!

Serves 1

What you need:

  • Carrots, shredded
  • Yellow bell pepper, sliced
  • Shiitake mushrooms, sliced
  • Cherry tomatoes, sliced
  • Green onion, sliced
  • Sunflower or pea shoot sprouts
  • One baked Japanese sweet potato
  • 2 tablespoons Easy Peanut Dressing

What you do:

  1. In a bowl, place each vegetable.
  2. Drizzle with the Easy Peanut Dressing

Healthy hints:

  • >> Japanese sweet potatoes, also called satsumaimos, can be found at most supermarkets. Simply wash potato and bake at 425 degrees for 1 hour. I like to roast a few at a time to have them ready for quick meals and on-the-go snacks.

  • >> This is my favorite bowl, but customize it to make your own! Instead of the Japanese sweet potato, use a yam, white potato, or steamed grain. Since the dressing makes the dish, be sure you love the one you choose!

  • >> I buy organic vegetables whenever possible, as I believe it's an investment in my long-term health. I also like to support the organic farming industry and a cleaner food system in general. Plus, organic tastes better!

Comments

Melissa Keller

Melissa Keller

This looks absolutely wonderful and it is so beautiful too, Colleen! Thank you!

Colleen

Colleen

Thanks, Melissa! It's as good as it looks, I promise. :)

I'm in the UK. Is a Japanese sweet potato the same as an ordinary sweet potato please? I'm so looking forward to following your recipes. Best wishes. Linda.

I'm in the UK. Is a Japanese sweet potato the same as an ordinary sweet potato please? I'm so looking forward to following your recipes. Best wishes. Linda.

This is looking so promising and I'm looking forward to the journey!

Healthy Vegan

Healthy Vegan

Hi Linda! Thanks for checking out Healthy Vegan. I hope to inspire you with lots of great vegan recipes! Japanese sweet potatoes—also called satsumaimos—are a different variety. They're light purple/pink on the outside and white on the inside. But when they bake, the flesh turns a bright yellow. Asian supermarkets carry them, as does Whole Foods in the US. One hour at 425 degrees, and a delicious treat/meal is yours!

Carole-Anne

Carole-Anne

Your recipes are what I've been dreaming to find and create: simply, healthy and beautiful. I will definitely come here often!

Healthy Vegan

Healthy Vegan

Carole-Anne, thank you so much for your thoughtful words! Simple, healthy, and beautiful food is the way I roll, so I hope you'll visit often!