There's something so satisfying about scooping up dinner (or breakfast or dessert or... you get the gist) from a big bowl. Is it because bowls hold more food? Because they're easier to balance on your belly while watching Netflix in bed? All of the above? We feel you. So does this week's featured foodie, Angela Liddon of . To celebrate the release of her new book, , Angela is sharing some of her favorite plant-based bowl recipes. Grab your favorite round vessel (cereal, salad, mixing—any will do) and a big spoon; hope you're hungry.
Leftover rice just sitting in your fridge? Step 1: Refresh it with a bit of water and a dollop of coconut oil. Step 2: Cover it with spicy black beans and a zingy avocado-lime sauce. (Optional) Step 3: Pile on chopped tomatoes, sliced green onions, salsa, and a plop of Greek yogurt. You’ll wonder why you don’t make this every night.
We can't talk about bowl food without mentioning dessert. Salted chocolate is the stuff of dreams, and it gets even better as a dark, smooth pudding. More like chocolate mousse than the lunchbox-snack packs we ate as kids, this avocado-based dessert is best served with sliced berries, mint, and coconut whipped cream.
Homemade soup sounds like an all-day task, but most come together in less than half an hour. Not to mention most recipes tend to make enough to feed you, your roommates, for the next two days. This thick lentil, coconut milk, and tomato soup is vegan, but it’s hearty enough to be a satisfying dinner all by itself… though we think a thick slice of multigrain toast on the side won't hurt.
For those who crunch on kale salad and feel distinctly like they’re chewing on trees, listen up. Shredded is the way to go when eating this leafy green raw. Once it’s finely chopped, cover the veg with a garlicky lemon dressing and dried cranberries for little pops of sweet. The accompanying recipe for pecan Parmesan comes together pretty quickly, but if you’re just too hungry, sprinkle plain nutritional yeast—or if you’re not dairy-free, just go for the real-deal Parm.
Key lime pie fans, look no further than this smoothie bowl. A fresh blend of spinach, avocado, banana, and avocado meld with lime and just a little spoonful of Matcha powder (though you could omit if you can’t find it) for this super breakfast. The bright green is pretty, sure, but we’re all about the toppings: Granola, sliced fruit, and shredded coconut add a good crunch to every spoonful.
Oatmeal is the breakfast we make when we’re on the go or when we’re too tired to make eggs. But it doesn’t have to be a gluey, beige lump! Mash a banana into a mixture of oats, chia seeds, cinnamon, and milk; let it sit overnight. In the morning you’ll find that the oatmeal has become a mega-flavorful bowl of porridge, just waiting to be topped with toasted nuts and dried fruit.
Whether it’s game-day or Tuesday, this super-quick dip is sure to please. It’s rich and flavorful, like any good chili, but chunkier—all the better for scooping up with chips. We like tortilla chips best with this one, but pita chips would work just as well.
Angela Liddon is the founder of , an award-winning plant-based recipe website featuring more than 500 crowd-pleasing recipes. Her debut cookbook, , is a New York Times best seller and features more than 100 healthy recipes and drool-worthy photographs. Her second cookbook, , was released September 6, 2016. Angela and her family live in Ontario, Canada. For more from Angela, follow her on , , , and .