Spicy Sriracha Nourish Bowl

Spicy Sriracha Nourish Bowl

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This post is sponsored by The Tiny Potato Company.

Spicy Sriracha Nourish Bowl - ilovevegan.com

This Spicy Sriracha Nourish Bowl is plant-based mostly nutrition turned up to the MAX! We&#8217ve acquired wholesome fats, starches, beans, greens, and veggies, all neatly tucked into one effortless to prepare (and less difficult to consume) lunch bowl!

Spicy Sriracha Nourish Bowl - ilovevegan.com

In this bowl we have: fluffy rice, spicy-tangy marinated kidney beans and greens, crispy sriracha roasted Creamer potatoes, and a fresh smattering of toppings: sliced avocado, tomatoes, green onion, sriracha, and plenty of black pepper.

Spicy Sriracha Nourish Bowl - ilovevegan.com

For this tasty Small Potato Business recipe, we&#8217re making use of their Something Blue Creamer potatoes. These quite small blue-skinned, yellow-fleshed gems are a joy to cook with! They&#8217re daring in flavour, tender and buttery in texture, and complete of nutrition.

Spicy Sriracha Nourish Bowl - ilovevegan.comSpicy Sriracha Nourish Bowl - ilovevegan.com

PS: We&#8217ve acquired a Tiny Potato Business giveaway taking place for one fortunate Canadian or US reader! Scroll down to the recipe to enter!

This is half salad, half warming rice bowl. The rice and potatoes are served hot and topped with cool marinated beans and greens. I love the temperature contrast but you can heat the cold parts if you favor &#8211 that&#8217s how I ate the leftovers and they were A++.

Spicy Sriracha Nourish Bowl - ilovevegan.com

This bowl is straightforward breezy.

  1. Preheat your oven
  2. Cook up some rice (or whichever grain you choose!)
  3. Prep the dressing and marinate your kidney beans and greens (spinach and baby kale is what I employed right here but coleslaw is a crunchy and tasty sub.)
  4. Chop up some Tiny Potato Organization Creamers and toss &#8217em with olive oil, garlic, sriracha, salt, and pepper.
  5. Fire those spicy potatoes into the oven and bake for 20 minutes. Mmm&#8230 Crispy-tender spicy potato perfection!
  6. Prep your toppings and assemble individuals bowls! Avocado, green onion, tomato, a squeeze of lemon and a scribble of sriracha.
  7. DIVE IN!

Spicy Sriracha Nourish Bowl - ilovevegan.com

The Little Potato Company - The Creamer of the cropThis post is sponsored by The Minor Potato Firm.
We adore them for their dedication to simple, healthful complete food items like their scrumptious Creamer potatoes. Thanks for supporting the brand names that assistance I Love Vegan!
Understand far more about why we love Minor Potatoes at www.littlepotatoes.com

Giveaway Information: We&#8217re providing away a one Month Supply of The Small Potato Company&#8217s Creamer potatoes to one fortunate reader from the US or Canada. Enter utilizing the Rafflecopter widget below. Good luck! Giveaway ends Monday, March 13th at 11:59PM, Mountain Common Time. The winner will be contacted privately by e-mail and displayed on the Rafflecopter widget. Good luck potato lovers! ♥

a Rafflecopter giveaway

Spicy Sriracha Nourish Bowl - ilovevegan.com


Spicy Sriracha Nourish Bowl

Prep 20 minutes

Cook 15 minutes

Total 35 minutes

Servings two bowls

A spicy complete meals lunch bowl loaded with veggies, beans, and rice.


  • one-2 cups cooked rice
  • chopped green onion
  • halved grape tomatoes
  • fresh avocado

Sriracha Potatoes

  • one 1/two cups chopped One thing Blue Minor Potatoes
  • one tbsp olive oil
  • 1/2 tbsp sriracha
  • 1 clove garlic, minced
  • 1/four tsp salt
  • black pepper, to taste


  • two tbsp water
  • two tbsp lemon juice
  • 2 tbsp sriracha
  • one tsp sugar
  • one/2 tsp salt
  • 2 tbsp olive oil
  • black pepper, to taste

Marinated Kidney Beans

  • one cup cooked red kidney beans
  • 2 tbsp dressing
  • 3 stalks green onion, chopped


  • one-2 handfuls child kale and spinach (or coleslaw)
  • two+ tbsp dressing



  1. Cook one-2 cups or more of rice.
  2. In a bowl, layer one/two-one cup cooked rice, half of the sriracha potatoes, half of the marinated kidney beans, one/2 of the greens. Top with fresh avocado, halved grape tomatoes, and chopped green onion.

Sriracha Potatoes

  1. Preheat oven to 450F.
  2. Combine chopped potatoes, olive oil, sriracha, garlic, salt, and black pepper.
  3. Spread potatoes on a baking sheet lined with parchment and bake for 15-thirty minutes (until potatoes are crispy on the outdoors and tender on the inside.)


  1. In a blender, combine water, lemon juice, sriracha, sugar, and salt. Mix well.
  2. Whilst blending on reduced, slowly add olive oil to the dressing.
  3. Season with black pepper.

Marinated Kidney Beans

  1. Marinate kidney beans and chopped green onion in 2 tbsp dressing (marinate for atleast 20 minutes – but the longer the far better!)


  1. Massage greens with dressing and set aside.

Programs Lunch and Dinner, Major Program

Cuisine Vegan

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Dr. Louis Muraoka
Dr. Louis Muraoka
Registered dietitian, author, lecturer, and diabetes educator, specializes in diabetes nutrition. He has advised the American Diabetes Association and the American Dietetic Association on nutrition recommendations.

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