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Vegan Rice Bowls with Sunshine Sauce

Vegan Rice Bowls with Sunshine Sauce for a Flavorful Feast

Enjoy colorful Vegan Rice Bowls with Sunshine Sauce, featuring roasted vegetables and a creamy sauce for a nutritious meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head Cauliflower Substitute with broccoli if desired
  • 2 medium Sweet Potatoes Butternut squash is a good alternative
  • 1 can Chickpeas Can substitute with black beans
For the Base
  • 2 cups Rice Quinoa or farro can be used instead
  • 2 tablespoons Olive Oil Avocado oil is a suitable substitute
For Seasoning
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
  • 1/4 teaspoon Turmeric Omit for a simpler dish
For the Sunshine Sauce
  • 1 cup Vegan Yogurt Silken tofu can be used for lower calories
  • 2 tablespoons Lemon Juice Vinegar can be substituted
  • 1 tablespoon Agave Maple syrup can provide a unique flavor
  • 1 teaspoon Garlic Powder Fresh garlic can be used too
  • 1 teaspoon Ground Ginger Fresh ginger for bolder taste
For Garnishing
  • 1/4 cup Green Onions Chives or shallots can be used as a swap
  • 1/4 cup Cashews Any nuts or seeds can work

Equipment

  • oven
  • mixing bowl
  • Baking Sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Toss the diced sweet potatoes with olive oil, salt, pepper, and turmeric. Transfer to one baking sheet.
  3. Repeat the process with cauliflower florets and spread them on the second baking sheet. Mix chickpeas with olive oil, salt, and pepper and add them to the sheet with cauliflower.
  4. Roast the vegetables for 25-30 minutes, rotating halfway through.
  5. While roasting, prepare rice according to package instructions or use an Instant Pot.
  6. Whisk together vegan yogurt, lemon juice, agave, garlic powder, and ground ginger to make the sunshine sauce.
  7. Assemble by placing rice in bowls and topping with roasted sweet potatoes, cauliflower, and chickpeas. Drizzle with sunshine sauce and garnish with green onions and cashews.
  8. Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 12000IUVitamin C: 50mgCalcium: 100mgIron: 3mg

Notes

Allow roasted components to cool before storage and keep the sunshine sauce separate for the best texture.

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