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!