Go Back
Print Pin

Portland Bowl with Jalapeño Sesame Salsa

This delicious bowl is a love baby of two Portland lunch staples for me, The Whole Bowl and Cafe Yumm. If you are in Portland – go! It’s the best. If not, try this instead! It’s healthy, satisfying, and filled with wholesome ingredients. A spicy Jalapeño Sesame Salsa, creamy garbanzo/cashew sauce, avocado, brown rice, and beans make this a hearty, complete meal in a bowl.
Course Main Course
Cuisine Vegan
Keyword beans, bowls, healthy, rice, vegan
Servings 4 people

Ingredients

For the Southwest Tofu

  • 1 brick (14 oz) extra firm tofu pressed to remove water
  • 1/8 c low sodium soy sauce or tamari
  • 1 T cornstarch
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp avocado oil or other neutral oil

For the sauce:

  • 1/4 c olive oil
  • 1/3 c chickpeas (Do not discard the liquid!)
  • 1/4 c aquafaba (chickpea can juice)
  • 1/3 c raw cashews soaked in hot water 30 mins
  • 1/4 c water
  • 1/4 c nutritional yeast
  • 2 T lemon juice
  • 2 cloves of garlic
  • 1/4 tsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/2 tsp salt

For the Sesame Jalapeño Salsa:

  • 3 jalapeños (de-vein and seed about 1/2, depending on spice level)
  • 1 poblano pepper
  • 1 T sesame seeds
  • 2 T lime juice
  • 2 1/2 tsp toasted sesame oil
  • 1/4 c cilantro
  • 1 clove of garlic
  • 1/4 tsp salt
  • pinch of sugar

For bowl assembly:

  • 1 cup rice (uncooked) Any type
  • 1 15 oz can kidney beans drained
  • 1 15 oz can black beans drained
  • salt
  • 2 vine ripe tomatoes diced
  • 1 avocado sliced
  • cilantro to garnish
  • optional garnish: black olives, red onion

Instructions

  • Preheat oven to 350 degrees for the tofu. Line a baking sheet with parchment paper.
  • Once the tofu is pressed, cut into 1 inch cubes. Toss in a bowl with soy sauce until evenly coated. Add cornstarch and toss until cubes are evenly covered. Add chili powder, cumin, and oregano then toss again. Dump onto baking sheet and bake for 35-40 minutes. Remove and set aside.
  • Cook rice according to package.
  • To make the sauce, toss all the ingredients and blend until smooth, about 3 minutes. Stop to scrape down the sides as needed. Pour into an air tight container and let it chill in fridge. Rinse out the blender to re-use for the salsa.
  • To make the jalapeño sesame salsa, cut jalapeños in half and remove half of the seeds and veins. If you want to cut the spice, take out all of the veins and seeds and discard, this salsa is spicy as is! Add all ingredients to your blender or food processor, and pulse until everything is minced and combined. Stop to scrape down the sides as needed.
  • Toss drained and rinsed beans in a microwave safe dish and microwave until warm, about 90 seconds. Stir in a pinch of salt.
    Alternatively, you can heat them in a sauce pan over the stove with a little olive oil.
  • To prepare the bowls, portion rice into each bowl. Top with a couple spoonfuls of sauce. Add beans, avocado, tomato, and cilantro. Top with Jalapeño Sesame Salsa and enjoy!