You might also like these recipes for vegan chickpeas bowl with yellow rice and Swiss chard and vegan Caribbean bowl. The mixed beans masala is an extraordinarily simple recipe, and I had some fun with it by adding to it almost every kind of bean I had in my pantry. There are kidney beans here and black beans and green and red mung beans, and great northern beans, and navy beans and pink beans and pinto beans and black-eyed peas. You could go with all of these, or use your own mix, or even one of those pre-made bean mixes you can buy off the shelf at a store like Whole Foods. You can also just use one or two kinds of beans, or add lentils into the mix, if you have a mind to. Have I told you how much I love bowls? And making them? It’s rather fun to try and figure out what flavors will go together, and with a spicy bean masala, sweet potatoes are almost a no-brainer, because they complement each other so perfectly. The sweet potatoes are really simple to make: all you do is simmer them with some stock, garam masala, and orange juice, and they turn into deliciousness itself. Check to get new recipe updates by email.
The yellow rice is not just super-tasty, it is entirely fat-free. I also added some cumin and whole spices to it to add tons of flavor. (You can also check out my turmeric rice recipe, made with fresh turmeric root recipe, which would be awesome in this bowl). It is a great idea to use vegetable stock or broth when you make Indian foods without added oils, because the broth really makes up for any loss in flavor from leaving out the oil. You can try a great homemade stock, like this vegetable stock that I love and use all the time, or use a low-sodium stock or broth from the store.
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