Those of you on the west coast might be familiar with Veggie Grill. It’s a fast food-esque style vegan restaurant with a mile long menu. One of those items is the Bombay Bowl. I had it a while back and enjoyed it so much that I had to learn how to make it at home. It’s actually pretty simple as it’s a lot of layered whole ingredients topped with a savory curry sauce. There’s several steps involved, but the whole process can be sped up by making some of the parts in advance such as the quinoa and roasted vegetables. In all honesty, I enjoyed eating the bombay bowl the day after making it when the ingredients had a chance to cool and flavors mingle.
Start by preparing your vegetables. Use whatever vegetable you desire or have on hand. This might be a good time to use some produce that’s been lingering in your refrigerator a little too long. Roughly cut onion, brussel sprouts, cauliflower, carrots, parsnip, and potatoes into bite-sized pieces. Add to a large bowl and thoroughly combine with olive oil, curry power, turmeric, ground ginger, and liquid aminos.
Evenly distribute vegetables in a single layer onto a baking sheet lined with parchment paper. I cut up a lot of extra vegetables and ended up using 2 baking sheets. Heat oven to 450º and roast vegetables for 30 minutes, stirring occasionally. They will be ready when they are easily pierced with a fork.
Use the time it takes the vegetables to roast to cook the quinoa and prepare the curry sauce. Cook the quinoa according to the package directions (use a 2:1 ration – 2 cups of water or every 1 cup quinoa). Just remember that 2/3 cup of dry quinoa will yield about 2 cups cooked.
In a separate sauce pan, bring half a can of full fat coconut milk to a simmer at medium heat. The milk will begin to thicken and become fragrant after a few minutes. While you wait for this to happen, pour remaining half of milk into a small bowl and combine with curry powder, brown sugar, and liquid aminos. Add milk mixture into pan and continue cooking and stirring until desired consistency is reached.
Now begin constructing your bowl by layering your ingredients in this order: handful of spinach, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbsp. curry sauce, and almonds. Enjoy!
- 1 yellow onion
- 15-20 brussel sprouts, halved
- 1 head cauliflower
- 4 carrots
- 1 parsnip
- 4-8 new potatoes, halved
- 2 tbsp. olive oil
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1 tsp. ground ginger
- 1-1/2 tsp. liquid aminos
- 2 cups cooked quinoa
- Baby spinach leaves
- 1 can (15 oz.) cannellini beans
- Almonds
- 1 can (12 oz.) full fat coconut milk
- 1 tbsp. curry powder
- 1 tbsp. brown sugar
- 2 tsp. liquid aminos
- 1. Begin by preheating oven to 450º.
- 2. Roughly cut vegetables into 1 inch, bite-sized pieces. Place into a large bowl and combine with olive oil, curry powder, turmeric, growing ginger, and liquid aminos.
- 3. Spread vegetables onto 1-2 cookie sheets lined with parchment paper and roast for 30 minutes, stirring occasionally. Vegetables will be ready when easily pierced with a fork.
- 4. Prepare quinoa according to package while vegetables are in the oven.
- 5. In a sauce pan set to medium heat, bring half a can of coconut milk to a simmer. Allow the milk to cook until it becomes thick and fragrant, about 3 minutes.
- 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
- 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
- 8. Construct eat bowl by layering in this order: handful of spinach leaves, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbps. curry sauce, almonds.
