Yeung Man Cooking | The simple Veggie Bowl I can eat all year! @YEUNGMANCOOKING | Uploaded November 2023 | Updated October 2024, 9 minutes ago.
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EARTHY NOURISH BOWL RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This versatile and scrumptious recipe will be a weekly favourite. Join me in this episode and learn how to make a colourful and tasty vegetable nourish bowl recipe today!
BOWL INGREDIENTS:
400ml canned chickpeas
4 baby Japanese sweet potatoes
1 tsp smoked paprika
salt and pepper to taste
2 tbsp avocado oil
1 cup brown rice
1 1/2 cups water
40g black kale
120g purple cabbage
1 large avocado
1 purple carrot
30g broccoli sprouts
BOWL DIRECTIONS:
1. Pre-heat the oven to 400F
2. Rinse and drain the canned chickpeas with some water and place in a mixing bowl. Add the baby Japanese sweet potatoes to the bowl along with the smoked paprika, salt, pepper, and avocado oil. Toss to coat, then spread onto a baking sheet lined with parchment paper. Bake in the oven for 25min
3. Place the brown rice into a small saucepan. Rinse and drain, then add 1 1/2 cups water
4. Heat up the rice on medium heat heat. When the water begins to bubble, turn the heat to medium low. Give it a stir, then cover and cook for 15min
5. Prep the veggies by roughly chopping the black kale, shredding the purple cabbage, chopping the avocado into cubes, and peeling some ribbons from the purple carrot using a vegetable peeler
6. Assemble the bowl with the brown rice, fresh and roasted veggies, and a drizzle of the deliciously golden dressing
DRESSING INGREDIENTS:
1/3 cup cashews
3/4 cups water
1/4 cup tahini
1 tbsp miso paste
1 tbsp maple syrup
3 tbsp lime juice
1/2 tsp turmeric
1 tsp salt
1 tbsp olive oil
DRESSING DIRECTIONS:
1. Blend all of the dressing ingredients in a high powered blender on high until liquified (you can soak the cashews overnight to soften them up)
CHICKPEA MAYO RECIPE HERE:
youtu.be/huBM4lBKJpk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/OVviwDCIA30
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EARTHY NOURISH BOWL RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This versatile and scrumptious recipe will be a weekly favourite. Join me in this episode and learn how to make a colourful and tasty vegetable nourish bowl recipe today!
BOWL INGREDIENTS:
400ml canned chickpeas
4 baby Japanese sweet potatoes
1 tsp smoked paprika
salt and pepper to taste
2 tbsp avocado oil
1 cup brown rice
1 1/2 cups water
40g black kale
120g purple cabbage
1 large avocado
1 purple carrot
30g broccoli sprouts
BOWL DIRECTIONS:
1. Pre-heat the oven to 400F
2. Rinse and drain the canned chickpeas with some water and place in a mixing bowl. Add the baby Japanese sweet potatoes to the bowl along with the smoked paprika, salt, pepper, and avocado oil. Toss to coat, then spread onto a baking sheet lined with parchment paper. Bake in the oven for 25min
3. Place the brown rice into a small saucepan. Rinse and drain, then add 1 1/2 cups water
4. Heat up the rice on medium heat heat. When the water begins to bubble, turn the heat to medium low. Give it a stir, then cover and cook for 15min
5. Prep the veggies by roughly chopping the black kale, shredding the purple cabbage, chopping the avocado into cubes, and peeling some ribbons from the purple carrot using a vegetable peeler
6. Assemble the bowl with the brown rice, fresh and roasted veggies, and a drizzle of the deliciously golden dressing
DRESSING INGREDIENTS:
1/3 cup cashews
3/4 cups water
1/4 cup tahini
1 tbsp miso paste
1 tbsp maple syrup
3 tbsp lime juice
1/2 tsp turmeric
1 tsp salt
1 tbsp olive oil
DRESSING DIRECTIONS:
1. Blend all of the dressing ingredients in a high powered blender on high until liquified (you can soak the cashews overnight to soften them up)
CHICKPEA MAYO RECIPE HERE:
youtu.be/huBM4lBKJpk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/OVviwDCIA30
