Recipe: Bliss Bowl

Salads are usually our favorite way to load up on tons of fresh veggies, but today’s weather had me craving more of a comfort food – something hearty and warm. Before I eliminated soy from my diet, going to Café Yumm was a great, quick place to grab a meal – their Yumm Bowls were to die for! I’m not sure if they’ve reformulated their recipe to be soy-free, but I decided to try to create our own version and it was a hit! Super creamy, slightly cheezy, and lots of flavor.

BLISS SAUCE: {vegan, gluten-free, soy-free, sugar-free}

This served 5 of us with plenty of left-overs for tomorrow!

What You Need:

• 2 cups chickpeas, cooked
• 1/3 cup raw cashews
• 1/3 cup nutritional yeast (we always use Dr. Fuhrman’s as it is free from synthetic folic acid)
• 1/2 of a large roasted red pepper (I cheated and used Trader Joe’s fire roasted red peppers in a jar)
• 1 large garlic clove
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 teaspoons Coconut Aminos
• 1/4 cup extra virgin olive oil
• water
• salt, to taste

Blend all of the ingredients on high until smooth, adding water to achieve your desired consistency. I made this with a pinch of Himalayan pink sea salt, but next time I’ll skip it because the Coconut Aminos added enough saltiness. I refrigerated the sauce while I prepped the veggies and rice.

This sauce will pair really well with any veggie! Here is what we used to assemble our ‘Bliss Bowls’:

• Organic basmati rice
• Steamed organic broccoli
• Roasted & seasoned cauliflower
• Raw organic carrots, chopped
• Raw organic red & green peppers, chopped
• Cooked black beans
• Raw Cashew Hemp Dip
• Sriracha
• Avocado

I mixed the rice and ‘Bliss Sauce’ and then added everything else (with an extra spoonful of sauce on the side). This definitely qualified as comfort food – full of flavor, warm, and filling….not going to lie, I went back for seconds!