Images on home page and this page from the book Plant Power Bowls. Above: Indian Chaat Bowl.
Make the most of local produce this season with healthy and tasty vegan bowls by Sapana Chandra, the creator of Real + Vibrant. Her new book is published by Sasquatch Books, $19.95
Indian Chaat Bowl
1½ cups cooked chickpeas
1 tbsp avocado oil
1 tsp ground sweet paprika
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground turmeric
¼ tsp sea salt
¼ tsp freshly ground black pepper
Dash of cayenne pepper
2 medium Yukon gold potatoes
1 cup diced tomato
1 cup diced cucumber
½ cup roughly chopped fresh cilantro
¼ cup diced red onion
½ tsp sea salt
½ cup creamy mint chutney
½ medium lemon, halved
Makes 2 bowls
Prepare the chickpeas. Preheat the oven to 375°F, line a baking sheet with parchment paper. In a medium bowl, combine the chickpeas, oil, and other ingredients. Toss to coat chick peas. Spread a single layer on the baking sheet and bake for 25 mins, shaking the pan a few times until they’re golden. Remove from the oven and set aside to cool. Meanwhile, bring a medium pot of water to a boil. Add the potatoes and boil for 20 mins, or until soft. Carefully remove the potatoes and let them cool. Peel the skins and cut each potato into small cubes. Assemble each bowl with half of the potatoes, chickpeas, tomato, cucumber, cilantro onion and salt. Drizzle with the chutney and garnish with a lemon wedge.
Creamy Mint Chutney
¼ cup raw cashews, soaked in water for 30 mins.
½ cup chopped fresh mint
½ cup chopped fresh cilantro
3 tbsp water, plus more as needed
2 tbsp diced yellow onion
1 tbsp freshly squeezed lemon juice
1 tsp minced seeded green chili pepper
1 clove garlic, minced
½ tsp minced, peeled, fresh ginger
¼ tsp ground cumin
¼ tsp sea salt
Pinch of freshly ground black pepper
Makes about ½ cup.
Rinse and drain the cashews. In a blender, combine the cashews with all other ingredients. Blend on high for about one minute, until smooth and creamy, scraping down the sides as needed. Add more water if needed. Taste and adjust the seasoning.
Chocolate-Tahini Fudge Ice Cream
½ cup pitted Medjool dates, soaked in water for about 30 mins
1 (12 oz.) can full-fat coconut milk
½ cup tahini
3 tbsp cocoa powder
1 tbsp coconut oil
1 tsp vanilla extract
A pinch of sea salt
Fresh berries or sesame seeds to top
Freeze the bowl from an ice cream maker for at least 24 hours before using. Rinse and drain the dates. In a blender, combine the dates with other ingredients. Blend on high for 1 min, until smooth and creamy, scraping down the sides as needed. Pour the mixture into a small saucepan and bring to a simmer over low heat. Simmer for 5 mins, turn off the heat, and let the mixture cool down.
Strain through a fine-mesh sieve into a lidded container and refrigerate for a few hours, until completely cool, before churning. Following the ice cream maker’s instructions, churn the ice cream until it resembles soft serve. Transfer to an air-tight container, place a sheet of parchment paper on the surface, and freeze for at least one hour before serving.
Top the ice cream with fresh berries or sesame seeds to add a little crunch.