Millet or brown rice*
Add 2 cups millet or brown rice and 4 cups water and 1 teaspoon salt to a large saucepan. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to as low as possible. Let cook for about 30 minutes until all water is absorbed and grains are cooked and tender. For more detailed instructions on cooking rice or millet, read this. Or cook in a rice cooker or Instapot according to instructions.
Salsa or chimchurri
Cashew Sour Cream
All vegetables
Place the stems of the fresh cilantro into a cup of water, keep in fridge
Cauliflower into very small florets.
Lettuce into shreds
Jalapenos, very thin
Green onion, very thin at a 45 degree angle
Limes into wedges
Tomatoes into small dice
Cauliflower, for just a couple of minutes to be crisp, but slightly softened or leave raw, if preferred
Thaw and rinse two cups of frozen corn
Open, drain and rinse 2 cans of beans. Keep a third can on hand in case more are needed later in the week. Canned beans are recommended for simplicity. Cooking beans from dry is also an option.
Open and drain olives
Leave cilantro with stems in a cup of water. When ready to use remove stems from cilantro.
Avocados. Do not prep avocadoes ahead of time since they will brown. Cut open a fresh avocado each day
Pile the beans and veggies on top of the millet or brown rice. Drizzle with chipotle sauce or top with salsaor chimchurri. This is a large variety of ingredients for a Southwestern Bowl. The idea is to be able to change up the bowl or salad as desired.
You do not need to use all the ingredients in each bowl, each day. As you go each week you can mix and match from previous weeks as well. For example if you have curry sauce left over from the week before (many sauces last longer than one week) you can make an Indian inspired bowl using this week's rice and vegetables, but add the curry sauce and open a can of chickpeas to add to your bowl. Nearly the same ingredients. Still very little prep. Entirely new taste.
Make a taco salad with lots of lettuce and veggies topped with some beans, rice, tortilla strips and chipotle cream.
Make a warm burrito bowl with beans, rice, and cauliflower which you warm up then top with fresh veggies.
Make supreme nachos. Layer tortilla chips on a large baking sheet. Top with beans and vegan cheese. Toast in the oven for 15 minutes or until hot and crispy. Transfer to a large plate. Mash avocado with salsa or chipotle sauce. Top nachos with avocado mash, onions, tomatoes, jalapenos, and olives.
Tofu scramble
Turn it into a taco soup. Add beans, rice, cauliflower, corn, tomatoes, onions, and jalapenos to some vegetable broth and add a packet of taco seasoning. Simmer to heat and combine flavors. This is an especially good option to use up your remaining ingredients at the end of the week.
*Millet has a mild, nutty flavor with a soft, light texture. Brown rice will yield about 3 cups cooked rice for each cup of dry rice. Millet will yield about 3 1/2 cups of cooked millet for each up of dry millet.
Ingredients
Directions
Millet or brown rice*
Add 2 cups millet or brown rice and 4 cups water and 1 teaspoon salt to a large saucepan. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to as low as possible. Let cook for about 30 minutes until all water is absorbed and grains are cooked and tender. For more detailed instructions on cooking rice or millet, read this. Or cook in a rice cooker or Instapot according to instructions.
Salsa or chimchurri
Cashew Sour Cream
All vegetables
Place the stems of the fresh cilantro into a cup of water, keep in fridge
Cauliflower into very small florets.
Lettuce into shreds
Jalapenos, very thin
Green onion, very thin at a 45 degree angle
Limes into wedges
Tomatoes into small dice
Cauliflower, for just a couple of minutes to be crisp, but slightly softened or leave raw, if preferred
Thaw and rinse two cups of frozen corn
Open, drain and rinse 2 cans of beans. Keep a third can on hand in case more are needed later in the week. Canned beans are recommended for simplicity. Cooking beans from dry is also an option.
Open and drain olives
Leave cilantro with stems in a cup of water. When ready to use remove stems from cilantro.
Avocados. Do not prep avocadoes ahead of time since they will brown. Cut open a fresh avocado each day
Pile the beans and veggies on top of the millet or brown rice. Drizzle with chipotle sauce or top with salsaor chimchurri. This is a large variety of ingredients for a Southwestern Bowl. The idea is to be able to change up the bowl or salad as desired.
You do not need to use all the ingredients in each bowl, each day. As you go each week you can mix and match from previous weeks as well. For example if you have curry sauce left over from the week before (many sauces last longer than one week) you can make an Indian inspired bowl using this week's rice and vegetables, but add the curry sauce and open a can of chickpeas to add to your bowl. Nearly the same ingredients. Still very little prep. Entirely new taste.
Make a taco salad with lots of lettuce and veggies topped with some beans, rice, tortilla strips and chipotle cream.
Make a warm burrito bowl with beans, rice, and cauliflower which you warm up then top with fresh veggies.
Make supreme nachos. Layer tortilla chips on a large baking sheet. Top with beans and vegan cheese. Toast in the oven for 15 minutes or until hot and crispy. Transfer to a large plate. Mash avocado with salsa or chipotle sauce. Top nachos with avocado mash, onions, tomatoes, jalapenos, and olives.
Tofu scramble
Turn it into a taco soup. Add beans, rice, cauliflower, corn, tomatoes, onions, and jalapenos to some vegetable broth and add a packet of taco seasoning. Simmer to heat and combine flavors. This is an especially good option to use up your remaining ingredients at the end of the week.
*Millet has a mild, nutty flavor with a soft, light texture. Brown rice will yield about 3 cups cooked rice for each cup of dry rice. Millet will yield about 3 1/2 cups of cooked millet for each up of dry millet.